Fudgy Tahini Brownies

Few things come out of the oven better than a warm pan of brownies. Now which kind of brownie is open for debate. I personally love a fudgy brownie with a slightly crinkly top. These fudgy tahini brownies totally nail that. The tahini keeps them dense and goey inside but the top gets that slight crispiness that I love.

The tahini adds another layer of complexity to the flavor; it enhances the sweetness of the brownie without overpowering it and adds an absolutely delightful nutty aroma. By replacing refined sugars with coconut sugar and maple syrup, these brownies retain a little more nutritional value. Well, for a treat. Not to mention the unforgettable texture these brownies offer – each bite is a little different, making it a truly unique and enjoyable experience.

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Tahini isn’t the only unexpected ingredient you can add to your brownies. Flaky sea salt sprinkled over the top of a classic brownie can add a salty kick to the chocolatey sweetness. It’s such a lovely contrast. If you can’t find or don’t want to use tahini, you are welcome to use any nut or seed butter. The nut or seed butter consistency helps add to the density which gives these fudgy tahini brownies the fudgy texture. And for the crispy top? That comes from vigorously whisking the eggs.

A couple more things about this recipe before you dive in. What kind of sugar to use? I’ve used both regular and coconut sugar. If using coconut, you the full amount, regular sugar you can cut a tiny bit out as they will be sweeter. Espresso powder, highly recommend to bring out the chocolate flavor. I add tapioca flour or arrowroot powder but if you don’t have that, no need to buy it for 1 tbsp. Use cornstarch. I love melted butter but melted coconut oil works too.

INGREDIENTS FOR THE FUDGY TAHINI BROWNIES

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• 2 eggs – room temp, whisked vigorously before added to other ingredients
• 2 tbsp melted butter
• 1/4 cup maple syrup
• 1 cup tahini
• ¼ cup sugar (or coconut sugar)
• 1 tsp vanilla
• 1/2 tsp espresso powder (optional)
• 1/3 cup cocoa powder
• 1/2 tsp baking powder
• 1 tbsp tapioca flour or arrowroot powder
• ¼ tsp salt
• 4 oz chopped chocolate (1/2 cup)

HOW TO MAKE FUDGY TAHINI BROWNIES

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• Mix wet ingredients, including sugar in bowl.
• Add dry ingredients then stir in chopped chocolate.
• Pour in greased or parchment paper lined pan
• Bake 350 in an 8×8 pan for 20-22 min,

TIPS AND COMMON QUESTIONS FOR THE FUDGY TAHINI BROWNIES

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• Do I have to add espresso powder? No, but it helps enhance the chocolate flavor
• Is there a substitute for tahini? Peanut butter or almond butter would probably be best. Sunbutter maybe too but that’s definitely not my favorite.
• Is there a substitute for tapioca or arrowroot flour? You can also use cornstarch.

MORE RECIPES LIKE THIS

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• Protein Peanut Butter Cups
• Apple Crumb Bars
• Cottage Cheese Pancakes