/ by Good Thyme Kitchen
Flourless Fudgy Tahini Brownies
Kari Backlund and Courtney Francis are the founders of www.goodthymekitchen.com. They are recipe developers that focus on healthy, easy and realistic cooking that the entire family can enjoy.
MAKES: 16 ½ cup tahini ½ cup dark brown sugar ¼ cup pure maple syrup 1 tablespoon coconut oil, melted + 1 teaspoon for drizzle 2 teaspoon vanilla 2 eggs 1 tablespoon instant espresso powder cup cacao powder 1 teaspoon cinnamon ½ teaspoon baking soda ½ teaspoon salt cup dark chocolate chips (can sub semisweet or milk chocolate) 2 tablespoons white chocolate chips Raspberries to taste
Preheat oven to 350 degrees. Grease an 8-by-8-inch baking pan with coconut oil cooking spray. In a medium bowl, add tahini, brown sugar, maple syrup, 1 tablespoon coconut oil, vanilla and eggs. Use an electric mixer to combine ingredients, mixing on high speed for 1 minute. Add espresso powder, cacao powder, cinnamon, baking soda and salt and mix on low speed until incorporated. Fold in 1/3 cup dark chocolate chips. Bake for 18-22 minutes, until toothpick inserted in the middle comes out clean. Do not overbake! Allow brownies to cool. While brownies are cooling, add white chocolate chips and remaining 1 teaspoon coconut oil to a microwave-safe bowl. Microwave on high for 1 minute until melted, stir until smooth. Drizzle white chocolate over the brownies. Cut brownies into squares and serve with fresh raspberries.