Paleo Tahini Swirl Brownies
Serves: 16
  • 3 eggs
  • ½ cup (85 grams) coconut sugar
  • 2 teaspoons vanilla extract
  • ¼ teaspoon baking soda
  • ¼ teaspoon salt
  • ¾ cup (180 grams) tahini
  • ½ cup (57 grams) finely ground almond flour
  • ¼ cup (57 grams) coconut oil + ½ teaspoon for pan
  • ½ cup (50 grams) cocoa powder
  • ¼ (85 grams) cup maple syrup
  • ⅔ cup (113 grams) dairy-free dark chocolate chips
  1. Preheat oven to 350 degrees. Line an 8-inch square baking pan with 2 pieces of foil with the excess hanging over the edges on all four sides. Brush with ½ teaspoon of melted coconut oil.
  2. Whisk together the eggs, coconut sugar, vanilla, baking soda, and salt. Add the tahini and almond flour and mix until smooth. Set aside ½ cup of this mixture.
  3. Melt coconut oil and whisk it together with the cocoa powder and maple syrup. Add this to the almond flour/tahini mixture and mix well. Fold in the chocolate chips.
  4. Transfer batter to the prepared pan, spreading it evenly. Dollop teaspoons of the reserved tahini mixture over the batter and then swirl the batters together with a wooden skewer or the tip of a knife.
  5. Bake on the middle rack of the oven for 25-30 minutes until a toothpick inserted in the center comes out clean.
  6. Let brownies cool completely in the pan before removing and cutting.
Recipe by Queen of My Kitchen at