The best!! Glad you love them!
]]>So glad you loved them!
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These brownies are the absolute best. I thought the tahini may have been a bit overpowering, but no it wasn’t, they are amaazzzzzing!!!
Thank you for sharing Xx ]]>
Everybody and I mean everyyyy bodyyyy needs to make these ASAP!
I was skeptical at first to be honest because I’m not a tahini fan unless it’s hummus, but wooooweeee after trying these… I stand corrected. They were fudgey, chewy, salty, amazingly perfect. Pair with some ice cream and you’re bound to make someone fall in love with you.
]]>So glad you love it! The coconut flour will be a bit more absorbent, but they should come out similarly 🙂
]]>Hi! Loveeeee this recipe! I’ve been using oat flour and it gives it more of a cake texture. I’m wondering if the texture will change if I use coconut flour. Will it be more chewy/ brownie like? ]]>
I’m glad those swaps worked out well! Perfect treat 🙂
]]>These brownies were delicious and so moist! I made flax eggs in place of eggs (2tbsp flax and 4tbsp water total) and used chickpea flour for my flour in this recipe. I only had about 3/4 cup of tahini, so I used about 1/8 cup of melted coconut oil, and 1/8 cup of maple syrup to compensate for the missing 1/4 cup. I reduced the coconut sugar to a heaping 1/4 cup, and it was the perfect sweetness for me! I only had a 9×7.5″ pan, so mine had to cook for about 35 minutes. These brownies were so gooey and delicious, my whole family loves them! I will definitely be making these again! ]]>
Coffee glaze sounds amazing on these!! Glad you loved them!
]]>Sorry to hear that! These aren’t meant to be overly sweet, but should taste perfectly sweet with the addition of both coconut sugar and maple syrup.
]]>Good consistency though.
]]>This brownie recipe had fewer carbs than a typical brownie – a bonus😎
Normally I’m great with portion control – last night I had to firmly resist having a third brownie!