Gluten-free, dairy-free tahini brownies and don't make that face they're perfection
If you love a rich, moist, fudgy brownie but don't like the greasy, heavy reality that comes with it. If you feel like all desserts are way too sweet but you still want something kind of sweet. If you're trying to avoid dairy. If you're gluten-free these days. This brownie is for you. It's moist yet light, complex and flavorful but simple. I love the mineral notes in the maple syrup.
- 1 cup tahini
- 1 cup cocoa powder
- 1 cup maple syrup
- 2 eggs
- 1 teaspoon baking soda
- 1/2 teaspoon vanilla
- 1/4 teaspoon salt
- 1/3 cup chocolate chips
- Preheat oven to 350 degrees.
- In a bowl hand mix everything but the chocolate chips together. Once it's all well incorporated, stir in the chocolate chips.
- Bake for 15 minutes, then let rest half an hour or so before eating.
This brownie was inspired by an almond butter brownie I tried, so that or cashew butter would probably work as a swap for tahini. I topped with halva from Seed + Mill, which is also where I like to get my tahini whenever I get the chance.