I’ve been baking lately. Ted is enjoying batches of brownies, as I try to perfect the recipe and I think I’ve found it. Tahini Brownies. A simple take on brownies using tahini and applesauce as a substitute for butter, while still leaving the brownies fluffy without being dry. Adding seasame seeds to the top gets them nice and toasted as the brownies bake and bring out even more sesame flavor complement that dark chocolate. If you’re feeling extra indulgent, drizzle the top with extra tahini and sprinkle with extra chocolate chips.
Ingredients (serves 12).
- 1/2 c almond flour
- 3 T turbinado suger
- 1/4 c cocoa powder
- 1 t baking soda
- Pinch of salt
- 1 egg
- 1/3 c unsweetened applesauce
- 1/3 c tahini
- 1 t vanilla
- 1/3 c dark chocolate chips
- Sesame seeds to top (optional)
- Preheat oven to 350° F and grease 8 x 8 baking pan.
- In a medium bowl, combine flour through salt and set aside.
- In a blender, combine egg through vanilla and mix well until smooth batter forms. Pour over dry ingredients and mix well.
- Fold in 1/3 c chocolate chips. Transfer batter to greased baking pan and top with extra chocolate chips and sprinkle with sesame seeds.
- Bake for 12-15 min or until brownies are firm and toothpick comes out clean. Cool before cutting.
- Slice and enjoy!
Adapted from The Toasted Pine Nut‘s “Gluten Free Tahini Brownies.”
Nutrition for 1 of 12 brownies.
71 calories • 2.8. g fat (34%) • 10.6 g carbs (56%) • 1.8 g protein (10%) • 13.3 g fiber • 6.6 g sugar
* These are estimates based off specific products I used and how I entered ingredients in a fitness tracker. This is completely subjective and used to give a rough nutritional estimate.