1 Cup tahini (sesame butter)
½ Cup coconut sugar
¼ Cup pure maple syrup
1 Tsp vanilla extract
⅓ Cup unsweetened raw cacao powder (or cocoa powder)
1 TBS coconut flour
½ Tsp baking soda
¼ Tsp salt
⅓ Cup Ghiradelli dark chocolate chips
For the chocolate drizzle:
2 TBS Ghiradelli dark chocolate chips
1 Tsp coconut oil
- Preheat oven to 350 degrees F. Grease a 9×9 inch baking pan with coconut cooking spray. (I prefer to use a round cake pan since I like my brownies in a pie slice)
- In a large bowl, combine the tahini, coconut sugar, maple syrup, vanilla extract and eggs until smooth and well combined. Gently fold in raw cacao powder, coconut flour, salt and baking soda until batter is smooth. Fold in 1/3 cup chocolate chips into the batter. This batter should be pretty thick.
- Spread batter evenly in prepared baking pan. Bake for 22-30 minutes or until knife inserted into the middle comes out clean or with just a few crumbs attached. You don’t want to overbake these!!
- After brownies have cooled a few minutes, prepare the chocolate drizzle: Place a small saucepan over low heat, add chocolate chips and coconut oil and stir frequently until melted and smooth. Generously drizzle over the brownies. Makes 16 brownies.