Damn Good Food
Decadent Tahini Brownies
Dark, decadent, and delicious. These tahini brownies are dreamy.
Sometimes you want brownies that make you feel good from the inside out. Don't get us wrong, we love us some boxed brownies, but all the processed sugar can leave you feeling meh after you've licked the batter out of the bowl and "accidentally" eaten a half a tray. Been there, done that. These brownies are gloriously rich, but they are mainly sweetened with dates and maple syrup. The tahini adds a warm, nutty quality and they are surprisingly moist for a GF baked good. You may want to make a double batch because you will blow through a pan, we promise.
Prepares: 15 small brownies
Prep Time: 15 minutes
Cook Time: 25 minutes
10 Medjool dates, pitted
1 cup tahini
1/4 cup maple syrup
2 large eggs
1 tsp vanilla extract
2/3 cup unsweetened. cocoa powder
1 tbsp coconut flour
1/2 tsp baking soda
1/4 tsp sea salt
1/3 to 1/2 cup chopped dark chocolate
Maldon salt, optional but recommended
- Preheat the oven to 350 F and line a 9x9 pan with parchment paper and spray with cooking spray.
- Place dates in a bowl and submerge in hot water. Let stand for 10 minutes to soften the dates and then drain water and transfer to a blender or large food processor.
- Add the tahini, maple syrup, eggs, and vanilla to the food processor and blend with dates until smooth. Then add all the remaining ingredients except the Maldon salt and fold into the tahini batter until combined without overly mixing.
- Transfer brownie mixture to a prepared pan and smooth top with spatula. Sprinkle generously with Maldon salt. Bake in the center rack for 25 minutes. Remove from the oven and carefully transfer to a cutting board. Allow to cool 5-10 minutes before slicing and serving.