Pretty brownies with sophisticated taste and rich chocolate flavor.
The only food that’s more all-American than apple pie is a good old fashioned brownie. Brownies can get a little boring though. That’s why I was so intrigued by a recipe in the most recent issue of Milk Street Magazine for Tahini Swirl Brownies. Putting tahini in brownies sounds so strange, but I love to take classic recipes and make them more interesting and this recipe seemed to do just that, so I was excited to try it. But since I prefer baking with almond flour, and keeping my baked goods gluten-free when possible, I decided instead to develop a recipe for Paleo Tahini Swirl Brownies. They came out great!
Tahini is a paste/butter made from ground sesame seeds and is used extensively in Middle Eastern and Mediterranean cooking. It looks like nut butter but has a thinner consistency. Most people are familiar with tahini as an ingredient in hummus, but it’s also used in sauces, dressings, and desserts. The mildly bitter flavor of tahini pairs well with chocolate and produces a delicious and complex tasting brownie. If you love brownies but are sometimes put off by their intense sweetness, Paleo Tahini Swirl Brownies will be a welcome change.
Paleo Tahini Swirl Brownies are so pretty! A little bit of batter is set aside before the cocoa powder is added and this is what is used to create the swirls. Dollops are spooned on top of the cocoa layer and then the two batters are swirled together using a wood skewer or the tip of a knife.
Paleo Tahini Swirl Brownies – pretty brownies with sophisticated taste and rich chocolate flavor. Brownies may never be boring again!
- 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
- 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.
- 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.
- 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.
- 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.
- Bake on the middle rack of the oven for 25-30 minutes until a toothpick inserted in the center comes out clean.
- Let brownies cool completely in the pan before removing and cutting.
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Yum! Love a good brownie and I love the unique nutty flavor of tahini. Sounds like a perfect dessert!
Thanks Tara! You’re right, there’s nothing like a good brownie. This one is really unique.
I haven’t had a brownie in so long (so many fruit crisps and pies this summer 😉 ). These look so yummy and interesting, never would have thought to pair these two flavors!
I wouldn’t have thought to put them together either. Saw the idea for tahini in brownies in Milk Street magazine so I developed a paleo version.