Hands down the best brownies I've ever had! Tahini Espresso Brownies are grain-free, no refined sugar, super-rich, chocolatey and fudgy with the perfect swirl of tahini and espresso!
Once in a lifetime, a brownie comes along that changes the entire brownie game. This is that time.
Don't even pay attention to the fact that these tahini brownies are low in sugar and contain no refined grains. It's a nice plus, but all you really need to know is that one bite will forever change how you think about brownies.
A hint of espresso, nutty tahini, rich dark chocolate. Goodbye forever. I am retiring from food blogging because my work here is done 😉
You will want to make these brownies for all of your loved ones, but then also make an extra batch just for you, it's the only way to go.
Let's get cooking!
INGREDIENTS YOU NEED TO MAKE GRAIN FREE TAHINI BROWNIES:
- Cocoa Powder – Use good quality cocoa powder
- Coconut Flour – You will only need 1 tbsp
- Semi-Sweet or Dark Chocolate Chips – I've tested with both and prefer semi-sweet. The brownies are a bit more bitter and less sweet with dark chocolate chips.
- Ghee – You can easily substitute coconut oil or butter.
- Coconut Palm Sugar – You can easily substitute brown sugar
- Maple Syrup
(Disclosure: Some of the links below are affiliate links, meaning, at no additional cost to you, I will earn a commission if you click through and make a purchase.)
TOOLS YOU WILL USE:
WHAT IS TAHINI?
Tahini is made from ground sesame seeds. It is typically used in Middle Eastern dishes like hummus and babaganoush, but I happen to love using tahini in sweet dishes paired with chocolate.
TIPS FOR MAKING THE PERFECT TAHINI SWIRL:
- Dollop the tahini maple mixture on top of the brownie mixture.
- Using the back of a knife swirl together
- Easy as that!
This recipe is gluten-free.
- Paleo – Technically chocolate chips are not paleo because they contain cane sugar. All other ingredients in this recipe are paleo. You can use a higher cacao content chocolate with no cane sugar to make this treat 100% paleo compliant.
- Vegan – You can replace the ghee with coconut oil, but I haven't tested the recipe using a flax egg for the eggs. If you try please comment below and let me know how it turns out.
NUTRITION NERD CORNER 🤓
CHOCOLATE AND THAT LOVIN' FEELING HAVE A LOT IN COMMON!
- Cacao contains Phenylethylamine or PEA’s. PEA’s are a major class of chemicals that we produce in our bodies when we fall in love. Butterflies in your stomach, flushed face, giggles, and joy may all be happy side effects of eating chocolate.
- Cacao also contains a molecule called anandamide, which is known as the bliss molecule. Anandamide is released when we are feeling fantastic! Anandamide also acts as a chemical messenger between the embryo and the uterus. As such, it is one of the first communications that occur between mother and child. Pure bliss!
MORE TAHINI RECIPES YOU WILL LOVE!
I hope you love these Grain-Free Tahini Espresso Brownies! If you make this recipe be sure to tag me, @abrapappa on Instagram so I can see your masterpiece!
Grain Free Espresso Tahini Brownies
- Preheat oven to 350° - prepare an 8x8 baking dish by lining with two overlapping pieces of parchment paper, leaving 2-3" of overhang on each side.
- In a small pot over medium-low heat, melt together chocolate, 1 tbsp tahini, and 2 tbsp ghee. Set aside
- In a small bowl combine 4 tbsp tahini and 1 tbsp maple syrup, stir well until creamy and combined, set aside.
- In a medium bowl combine eggs and coconut palm sugar. Using an electric mixer beat for 3-4 minutes until the mixture has nearly doubled in volume. Add vanilla and espresso, beat until well combined. Add melted chocolate mixture and beat until combined, scraping down the sides of the bowl. Add cocoa powder mixture and beat until just combined.
- Bake for 30 minutes, or until tops are crackly and firm. You will not be able to use the toothpick test, as the brownies are fudgy and a toothpick inserted into the cernter will not come clean. remove from oven and allow to cool before slicing.
- Remove from oven and allow to cool.
- Store in an airtight container for 5 days.
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