Grain Free Tahini Brownies (the best brownies I've ever eaten!)

These grain free tahini brownies are the best brownies I've ever eaten! They're decadent, fudgy, easy to make and just so happen to be gluten free and paleo-friendly. You'll never go back to another brownie recipe again!

Course Brownies, Dairy Free, Dessert, Gluten Free, Grain Free, Paleo Friendly

Cuisine American

Keyword tahini brownies

Prep Time 10

Cook Time 25

Total Time 35

Servings brownies

Calories 175cal

Author Monique Volz of AmbitiousKitchen.com

Ingredients

1 cup tahini
½ cup coconut sugar (or brown sugar*)
¼ cup pure maple syrup
1 teaspoon vanilla extract
2 eggs
⅓ cup unsweetened cocoa powder (or cacao powder)
1 tablespoon coconut flour, almond flour or oat flour
½ teaspoon baking soda
¼ teaspoon salt
⅓ cup chocolate chips, dairy free if desired
For the chocolate drizzle:
2 tablespoons chocolate chips, dairy free if desired
1 teaspoon coconut oil

Instructions

Preheat oven to 350 degrees F. Grease a 9x9 inch baking pan with nonstick cooking spray.
In a large bowl, combine the tahini, coconut sugar, maple syrup, vanilla extract and eggs until smooth and well combined. Gently fold in cocoa powder, coconut flour, salt and baking soda until batter is smooth. Fold in 1/3 cup chocolate chips into the batter. This batter should be rather thick.
Spread batter evenly in prepared baking pan. If it's giving you trouble to spread (because it's on the thicker side), spray a rubber spatula with nonstick cooking spray (trust me, it helps!).
Bake for 18-28 minutes or until knife inserted into the middle comes out with just a few crumbs attached. Do NOT overbake!
After brownies have cooled a few minutes, prepared the chocolate drizzle: Place a small saucepan over low heat, add chocolate chips and coconut oil and stir frequently until melted and smooth. Generously drizzle over the brownies. Makes 16 brownies.

Notes

Tips for the best tahini brownies: I actually prefer using brown sugar in this recipe. It makes them even amazing.

For the coconut flour: feel free to use oat flour or almond flour.

For the tahini: a natural, drippy almond butter, cashew butter or sunflower seed butter should work, but tahini is your best option! We do not recommend peanut butter as it gets too dry.

To make vegan & dairy free: use two flax eggs in place of the regular eggs, then be sure to use dairy free chocolate chips like this brand.

Nutrition