Tahini Brownies

I am going to make it as simple as possible, no need for extra reading. I hope you enjoy!

There are multiple adjustments that can be made. Ingredients will be labeled as “(optional)”

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Serving: 15 pieces

Materials

Baking Pan of 11x6

Parchment Paper

Electric Mixer

Silicone Spatula

Small Sauce Pan

Measurement Spoons

Measurement Cups

Sieve

2 Small and 1 Large Bowl

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Ingredients:

• 3 tbsps of cornstarch

  • This is used as a gluten-free thickener instead of flour

• 2 tbsps of unsweetened cocoa powder

  • Dutch processed could be used

  • I used organic unsweetened regular cocoa powder

• 6 oz. of dark chocolate (coarsely chopped)

  • Any other can be used, such as bittersweet or milk

• 3 tbsps of virgin coconut oil

• 4 tbsps of tahini [sesame butter] (divided)

  • 1 tbsp will be put in the sauce pan mixture

  • 3 tbsps will be put on top of the brownies

• 2 large eggs

• 1/3 cup of granulated sugar

• 1/4 cup of coconut sugar (packed)

  • Brown sugar (light) can also be used

• Pinch of kosher salt

• Dash of vanilla extract

• 1 tbsp of maple syrup

  • This goes in the divided 3 tbsps of tahini

Instructions

1. Preheat your oven to 350° and line your dish with parchment paper

2. In a small bowl using the sieve, sift the unsweetened cocoa powder and the cornstarch

3. On medium heat carefully watching heat the chocolate, coconut oil, and 1 tbsp of tahini till fully melted

4. In a large mixing bowl, add the 2 eggs, coconut sugar, and white sugar

5. Beat for about 3 minutes to completely arriate and combine the mixture

6. While mixing add the vanilla and salt

7. Combine the chocolate mixture in the bowl while mixing and use a spatula to scrape down the sides

8. Turn the mixer to a higher speed and combine the cornstarch mixture until the batter is thick and holds its shape

   1. Scrape sides if necessary

9. Add mixture to your dish

10. In a small bowl combine 3 tbsps of tahini and the Maple syrup and mix till well incorporated

11. Pour the Maple syrup tahini mixture on top of the batter

12. Bake for 22 to 26 minutes

13. Let cool for around 10 to 15 minutes

14. Then enjoy!!

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Storage:

It can be stored in the fridge in an airtight container, the chocolate flavor will then develop more. Store for up to 1 week.