I absolutely love these brownies, they’re gluten and dairy-free but honestly, you can’t really tell a difference. A delicious treat for Friday desserts, or any day really!

Chocolate is a food group around here. 😉

Chocolate Chip Tahini Brownies

Print Recipe

• Author: Jessica Gershman
• Yield: Makes 10-12. 1x

Ingredients

Scale 1x2x3x

• 1/2 cup good quality Tahini (like Soom)
• 1/2 cup coconut sugar
• 1/3 cup maple syrup
• 2 Tbs. of almond flour (or coconut flour)
• 1/3 cup cocoa powder
• 1 tsp. vanilla extract
• 1/4 tsp. baking soda
• 1 Tbs. melted coconut oil (plus more for greasing the pan)
• 2 eggs
• 1 tsp. sea salt (plus more for sprinkling)
• 1/2 cup dairy free chocolate chips

Instructions

1. Grease an 8×8 pan with coconut oil and pre-heat the oven to 350 degrees.
2. Combine Tahini, maple syrup, coconut sugar, vanilla extract, salt and eggs in a bowl and mix thoroughly until combined.
3. Add melted and cooled coconut oil. Add in cocoa powder, slowly in increments to make sure it is incorporated. Add almond flour and baking soda and 1/2 of chocolate chips, stir to combine.
4. Transfer batter to the prepared baking pan and spread evenly. Spread remaining chocolate chips over top and gently press into batter.
5. Bake for 25-30 minutes or until the toothpick comes out clean. Cool for 10 minutes before slicing and serving.

Keywords: gluten free, dairy free

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