Tahini Brownies (Moist and Fudgy, Paleo)
Gluten-free, Paleo and Keto Tahini Brownies are moist and fudgy, but take very little work to make. With ingredients you probably already have in your pantry, you can have a chocolately treat in just 30 minutes! (Okay to sub peanut butter or other creamy nut butter, like almond.)
Servings 12 servings
Calories 138kcal
Cost $5
Equipment
- 8" square cake pan or 6" by 8" baking dish for taller brownies
- oven
Ingredients
- 1 cup tahini (hulled)
- 1/2 cup Besti Monk Fruit Sweetener (granulated) OR maple sugar/coconut sugar for Paleo
- 1/3 cup unsweetened cocoa powder Fair Trade
- 1/4 cup liquid low carb sweetener OR maple syrup for Paleo
- 2 eggs
- 1 tablespoon coconut flour
- 1 teaspoon vanilla extract
- 1/2 teaspoon baking soda
- 1/4 teaspoon sea salt
Instructions
- Preheat oven to 325° Fahrenheit.
- Grease and then line an 8" inch square baking pan with parchment paper. Set aside.
- Add the wet ingredients to a large bowl: tahini, eggs, liquid low carb sweetener OR maple syrup and vanilla extract. Whisk to combine (they don't need to be mixed super well).
- In a separate bowl, stir together granulated sweetener, cacao powder, coconut flour, baking soda and sea salt. Add dry ingredients to wet ingredients and fold together until fully combined, about 40 strokes with a spatula, or use an electric beater on its lowest speed.
- Pour the batter into prepared pan and smooth the top with a spatula.
- Bake in preheated oven for about 25 minutes or until fully puffed, with a cracked surface in some places and around the edges (edges just beginning to get darker than the middle).
- Cool fully if you intend to frost. Cut into 12 equal pieces.
Notes
Find Chocolate Ganache Frosting recipe HERE.
Nutrition
Calories: 138kcal | Carbohydrates: 4g | Protein: 5g | Fat: 12g | Saturated Fat: 2g | Cholesterol: 27mg | Sodium: 113mg | Potassium: 138mg | Fiber: 2g | Sugar: 1g | Vitamin A: 53IU | Vitamin C: 1mg | Calcium: 35mg | Iron: 1mg