Intensely fudgy but not too rich, these cakey brownies could pass off for either cake or brownies. Now, normally, I have no interest in making a cakey brownie. A brownie is fudgy and cake is cakey. And when I decided to make these, I umm… thought they would be fudgy (If you want fudgy brownies, look here). But they aren’t! They are super moist, uniquely fudgy, a bit chewy, a little fluffy, and chock full of… TAHINI!! But I promise you cannot taste it (unless you taste the raw batter, that is). Tahini in place of the oil. Tahini in place of the flour. Tahini in place of some egg. It is pretty ingenious! And it was NOT my idea… unfortunately. This is a recipe from ‘Ambitious Kitchen’. That blog is awesome! Everything I have ever made off it has been FAB. I did make a few changes, though. I used water in place of the maple syrup, upped the vanilla extract, added some espresso powder, added extra chocolate chips, changed the incorporation order (just a little!) and did a completely different chocolate drizzle*. The reason I used more vanilla extract and added espresso powder is because sometimes grain free chocolate things taste a little bland (for lack of a better word). These ingredients seem to strengthen the chocolate flavor significantly. Currently I am on a grain free kick, so my upcoming recipes have a grain free/paleo tune to them. Now go make these brownies! Make them right now. Enjoy!
Yields: 1 9 inch pan-full (about 25 small brownies or 16 larger ones)
Prep Time: 15 minutes
|½ cup||Coconut sugar|
|¼ cup||Water (alternative milks should work as well)|
|2 teaspoons||Vanilla extract|
|2/3-3/4 teaspoon||Instant espresso powder (I used decaf)|
|2 each||Large eggs|
|1/3 cup||Natural cocoa powder (It is important to be natural, not dutch processed, because natural cocoa is acidic and dutch is not. The acidity activates the baking soda.)|
|1 tablespoon||Coconut flour (and no, there is no good substitute. But if you really need it to be coconut free, I would utilize brown sugar in place of the coconut sugar, remove the water entirely, and use almond flour 1:1 for the coconut.)|
|½ teaspoon||Baking soda|
|1/3 teaspoon||Sea salt|
|½ cup + 2 tablespoons||Dairy free chocolate chips (check out my post on Vegan Chocolate Chips for more information!)|
Step 1: Preheat oven to 350 degrees. Line a 9 inch pan with foil or parchment paper and set aside.
Step 2: In a medium-large sized bowl, place the tahini.
Step 3: Whisk in the coconut sugar, water, vanilla, and espresso powder until smooth-ish.
Step 4: Beat in the eggs until the tahini mixture looks slightly glossy and homogenous.
Step 5: In a small bowl, stir together the cocoa, coconut flour, baking soda, and salt.
Step 6: Add the ½ cup chocolate chips and stir.
Step 7: Pour cocoa mixture into tahini mixture and stir with a rubber spatula until smooth, thick, and shiny.
Step 8: Spoon the batter into the prepared pan and smooth carefully with the rubber spatula. The batter will be very thick and gooey, so it doesn’t need to be perfect. Sprinkle remaining 2 tablespoons of chocolate chips on top, and press them in gently.
Step 9: Place the brownies in the preheated oven and bake for about 15 to 20 minutes, or until the center is firm, but not gooey (trust me, tahini goop is not the best tasting).
*For the chocolate drizzle, melt 1/3 cup chopped chocolate or chocolate chips with 2 teaspoons of coconut oil and a splash of vanilla extract. Drizzle on brownies after about five minutes out of the oven.