Paleo Tahini Brownies
This recipe is inspired by a page I pulled out of a Sunset magazine (I think it was Sunset) and stuck on my fridge with a magnet. I saw the recipe and thought, “I could easily make a healthier version of those brownies, and I love the idea of tahini in brownies!”
Months later, I finally got around to making the brownies. Usually, it doesn’t take me so long to get to chocolate.
The recipe required only a few variations — coconut sugar for the refined white and brown sugar and arrowroot flour for the cornstarch. Otherwise the credit goes to whatever magazine I pulled this recipe from.
These are intensely fudgy brownies, the only way I like brownies. The tahini adds a rich, earthy, sesame flavor.
About the Ingredients in Paleo Tahini Brownies
Arrowroot and tapioca flour are interchangeable, due to their high starch content and similar baking properties.
Enjoy Life Chocolate Chips, available here, are free of allergens present in other chocolate chips like dairy and soy lecithin. You can also substitute any semi-sweet or dark chocolate of your choice.
Coconut sugar adds a hint of a maple flavor, which works beautifully with the tahini. Liquid sweeteners, like maple syrup, will not substitute here without disrupting the texture of the brownies.
- 3 tbs. arrowroot or tapioca flour
- 2 Tbs. cocoa powder
- 1 cup mini Enjoy Life Chocolate Chips, available here, or 6 oz
- 3 tbs. coconut oil or ghee
- ¼ cup tahini
- ¾ cup coconut sugar or maple sugar
- 2 eggs
- 1 tsp. vanilla
- ½ tsp. salt
- Preheat the oven to 350 degrees. Line a 9x9 with two sheets of parchment paper so that the paper overhangs on all sides. See the photo in the post above.
- Combine the arrowroot and cocoa powder in a small bowl.
- Melt the chocolate chips, coconut oil, and tahini in a saucepan over very low heat.
- Beat the eggs and sugar together in an electric mixer on medium high speed until lightened in color and texture, about 4 minutes. Add the vanilla and salt. .
- Add the melted chocolate mixture, and stir briefly. Then add the dry ingredients and stir until a thick batter forms.
- Pour the batter into the prepared pan. Bake for 22 minutes, until a toothpick comes out with a few crumbs. Cool completely before removing from the pan and cutting.