Grain Free Espresso Tahini Brownies

🧂 Ingredients

• 3 tbsp cocoa powder
• 1 tbsp coconut flour
• 1 tsp sea salt
• 6 ounces semi-sweet chocolate chips
• 2 tbsp ghee

  or butter
• 5 tbsp tahini

  divided
• 1 tbsp maple syrup
• 1/2 cup coconut palm sugar

  or brown sugar
• 2 large eggs
• 1 tsp vanilla extract
• 1 shot espresso

  or 1 tsp espresso powder

Instructions

• 1 Preheat oven to 350° – prepare an 8×8 baking dish
  [https://abraskitchen.com/xsqr] by lining with two overlapping pieces of
  parchment paper, leaving 2-3" of overhang on each side.
• 2 In a small bowl [https://abraskitchen.com/wj09] whisk
  [https://abraskitchen.com/0fmq] together cocoa powder, coconut flour, and salt
  until no lumps remain.
• 3 In a small pot over medium-low heat, melt together chocolate, 1 tbsp tahini, and
  2 tbsp ghee. Set aside
• 4 In a small bowl combine 4 tbsp tahini and 1 tbsp maple syrup, stir well until
  creamy and combined, set aside.
• 5 In a medium bowl combine eggs and coconut palm sugar. Using an electric mixer
  beat for 3-4 minutes until the mixture has nearly doubled in volume. Add vanilla
  and espresso, beat until well combined. Add melted chocolate mixture and beat
  until combined, scraping down the sides of the bowl. Add cocoa powder mixture
  and beat until just combined.
• 6 Pour batter into an 8×8 baking dish. Add the tahini mixture in horizontal
  stripes across the pan. Using a knife or toothpick, gently swirl the tahini
  mixture into the chocolate mixture.
• 7 Bake for 30 minutes, or until tops are crackly and firm. You will not be able to
  use the toothpick test, as the brownies are fudgy and a toothpick inserted into
  the cernter will not come clean. remove from oven and allow to cool before
  slicing.
• 8 Remove from oven and allow to cool.
• 9 Store in an airtight container for 5 days.

Nutrition Info