Servings: 16 Total time: 25 mins
Ingredients
1 cup tahini
½ cup coconut sugar
¼ cup grade A maple syrup
1 teaspoon vanilla extract
2 eggs
⅓ cup unsweetened cocoa powder or cacao powder
1 tablespoon oat flour
½ teaspoon baking soda
¼ teaspoon kosher salt
⅓ cup Lily’s dark chocolate baking chips
Directions
Preheat oven to 350 degrees F. Grease an 8x8-inch baking pan with nonstick cooking spray.
In a large bowl, combine the tahini, coconut sugar, maple syrup, vanilla extract, and eggs until well combined.
Gently fold in cocoa powder, coconut flour, salt, and baking soda until the batter is smooth.
Fold in chocolate chips.
Spread batter evenly in the prepared baking pan. Bake for 15-20 minutes or until the knife inserted into the middle comes out with a few crumbs. Do not overbake.
Notes
Serving Size: 1 serving = 1 brownie
Vegan: Substitute regular eggs for 2 Tbsp ground flax seeds/flax seed meal + 6 Tbsp water. Use dairy-free chocolate chips.
Flour: To make oat flour, place rolled oats in the blender or food processor and blend until it's a fine flour. You can also use almond or coconut flour.
Flavor: Add a sprinkle of sea or kosher salt or some fresh berries on top after the brownies come out of the oven.
Storage: Leave at room temp for two days, and then store in the fridge for up to five days. To freeze: allow brownies to cool, then cut into 16 squares. Wrap individually and freeze for up to 3 months.
Recipe from www.ambitiouskitchen.com.
