Tahini Brownies
Made with tahini, almond flour, and dark chocolate, these Tahini Brownies are full of delicious flavor with the best fudgy texture. Easy to make in one bowl and bakes into a delicious dessert!
Servings 12 servings
Calories 250kcal
Ingredients
- ½ cup plus 2 tablespoons tahini divided
- 1 cup dark chocolate chips
- 1 cup granulated sugar
- 2 large eggs at room temperature
- 1 teaspoon vanilla extract
- ⅓ cup finely ground almond flour
- 2 tablespoons cocoa powder
- ½ teaspoon baking powder
- ¼ teaspoon salt
- ⅓ cup hot coffee or hot water
Instructions
- Preheat the oven to 350˚F. Line an 8 x 8-inch pan with parchment paper, leaving a little excess on all four sides to use as a sling to remove the baked brownies easily.
- In a medium, microwave-safe bowl, add ½ cup tahini and chocolate chips. Melt in the microwave using 30 second intervals until the chocolate is smooth and melted. Whisk the tahini and chocolate mixture until well combined, then let cool slightly for about 2 minutes.
- Once the chocolate mixture has cooled slightly, add sugar, eggs and vanilla and whisk until well combined.
- Add almond flour, cocoa powder, baking powder and salt and fold into the wet ingredients with a rubber spatula until fully incorporated.
- Add the hot coffee and whisk the batter until smooth. Spread the batter into the prepared pan, then dollop with the remaining 2 tablespoons of tahini. Use a butter knife to swirl the tahini into the batter
- Bake until the center of the brownies are just set, 25 minutes. Let cool for at least 45 minutes before slicing into 16 squares.
Notes
Storage: Allow to cool completely, cut into squares, and store at room temperature in an airtight container. You can also store them in the fridge or freezer; they’ll last a little longer. Freeze up to 3 months.
Check that your tahini is not separated. If your tahini has separated, make sure to stir it very well before measuring it for this recipe so it’s smooth and runny.
Use parchment paper. Not only does using parchment paper help keep the brownies from sticking to the pan, but if you leave enough hanging over the sides, you can lift the whole brownie out of the pan. Easy cleanup and much easier to cut into squares.
Don’t overbake them! For the fudgiest brownies, you want to bake them until the center is just set. This keeps them extra delicious and gooey. Cooking them a little longer will set them more, which is still super yummy but more cake-like.
Nutrition
Calories: 250kcal | Carbohydrates: 29g | Protein: 5g | Fat: 14g | Saturated Fat: 6g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 3g | Trans Fat: 0.003g | Cholesterol: 27mg | Sodium: 80mg | Potassium: 196mg | Fiber: 2g | Sugar: 22g | Vitamin A: 49IU | Vitamin C: 1mg | Calcium: 82mg | Iron: 1mg