Chocolate Tahini Brownies
Posted: | Categories: Recipes | Tags:brownies & blondies dessert
Chocolate Tahini Brownies
Melissa Ben-Ishay
Can you believe this was my first time making tahini brownies? They’re more cakey than fudgy (if you’re into that) and I added two bananas for more body. Make sure you use an electric mixer to fully blend the bananas in—you don’t want any chunks. I baked it in an If You Care Pan, use any 9” cake pan lined with parchment for similar results.
Ingredients
- ½ cup tahini
- 3 tablespoons avocado oil
- ½ cup maple syrup
- 1 tablespoon vanilla paste
- 2 tablespoons light brown sugar
- Pinch of salt
- 2 large eggs
- 2 ripe bananas
- ¼ cup cocoa powder
- ½ teaspoon baking soda
- 1 teaspoon baking powder
- ½ cup almond flour
- ½ cup coconut flour
- ¼ cup chocolate chips, plus more for the top
Directions
- Preheat the oven to 350°F and line a 9” cake pan with parchment paper (I used a round If You Care parchment pan).
- Whisk together the tahini, avocado oil, maple syrup, brown sugar, salt, and eggs in a large bowl. Add the bananas and use an electric mixer to combine (the mixer helps break up the chunks of banana).
- Stir in the cocoa powder, baking soda, baking powder, and almond flour, mixing until no streaks remain. Stir in the chocolate chips.
- Transfer the batter to the prepared baking sheet and top with more chocolate chips. Bake for 30 minutes, until the brownies are set. Let cool slightly before cutting.
