Ok. So these brownies are amazing, but what I really like them is how nicely they slice. Does anyone else get irrationally irritated when you’re trying to slice the brownies and the cakey part keeps sticking to your dang knife so that you keep having to clean the KNIFE?!
Anyone? Anyone? Bueller?
Even if you don’t care how brownies cut, you should definitely make them. I used a mixture of Rachel Mansfield’s and Ambitious Kitchens recipe (found here and here) for this recipe on my blog. The one on rachlmansfield.com is completely flourless if that’s your thing! I added a little coconut flour and collagen peptides to this one.
I know, I’m a nerd, but it’s the little things. And I’m glad I’m easily pleased and amused. Especially now, in this the time of self isolation and COVID19 quarantine…
Another great thing about these is lets be honest. People aren’t running to the grocery to buy tahini. I guarantee you there’s still PLENTY of that on the shelves. Milk, eggs, meat… those I cannot promise that’s for sure. But I’m pretty sure there will be some tahini.
But I digress. These are easier than you might think to make. And not that messy. Which is key if you’re looking for a great activity you can do while quarantined with your kids and wanting to keep some sanity. Or maybe I’m the only one who feels like I’m flirting with the edge of sanity on a daily basis? No?
Ok. Enough from me. Grab your bowl. Grab your tahini and make some brownies.
- 1 C Tahini
- 1/4 cup maple syrup
- 1/4 cup brown sugar*
- 2 eggs
- 2 teaspoon vanilla extract
- 1/3 cup cocoa/cacao powder
- 1 teaspoon baking powder**
- 1/2 C Chocolate Chips
- 1 scoop collagen peptides (optional)
- 1 tbsp coconut flour (also optional)
A lot of these recipes call for coconut sugar, but these are pretty grocery sparse times, due to the global COVID19 Pandemic. All I had was brown sugar and they came out amazing. I also like mine more chocolate rich than I do sweet, so if you like things on the sweeter side, I would increase sugar to 1/3C, but no more than 1/2C brown sugar.
I sometimes omit the baking powder, it makes for a fudge brownie, which I really like**
Preheat oven to 350 degrees and line an 8×8 baking dish with parchment paper and grease well. I will say, sometimes I forget the parchment paper and it’s fine, these just get pretty sticky and will stick to the bottom of the dish. It’ll come off and the brownies come out fine.
- Cream or whisk (vigorously) the tahini, maple syrup, sugar, eggs and vanilla
- Mix in the cacao powder and baking powder until well combined (it will be thick)
- Fold in chocolate chips then add batter to baking dish
- Bake in oven for 22-25 minutes (or until toothpick comes out clean when you poke the brownies)
- Allow the brownies to cool for a few minutes so they set.
- Slice ( I really love how easily these slice. I can’t stand when you’re slicing brownies and you have to keep cleaning the knife) and enjoy!
Also. Here’s the video link!
2 Comments Add yours
Never thought of using Tahini in brownies, have to give it a try! 🙂
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Thank you! It’s so yummy