Updated: Mar 1, 2022
My friend, Denise L. Casoria, who is with me during each video production, only you don't see her since she is on the other side of the camera is amazing and I adore working with her. She is a foodie, just like me, and enjoys trying something new.
One day, she brought me some brownies to sample, and she said, "I think Inna, you will eat these. (I'm not a huge fan of brownies. What? How is that possible? LOL, I didn't grow up in the US and that explains a lot, right?).
My boys are true chocoholics; they would easily eat it every day if they could. For me, chocolate is a winter thing. I love mostly lighter fruity desserts, but these brownies are a huge exception. They are truly a guilt free piece of heaven. Yes, they are that good. I love them and my boys will fight over these brownies anytime.
What is great about this particular brownie?
If you are skeptical about making brownies without wheat flour, don’t be. I promise, you won’t even be able to tell any difference. These extra dark chocolate fudgy brownies are super-moist, ultra-rich and kid approved.
This luscious treat is paleo and gluten-free because of the use of almond flour instead of wheat. It contains tons of anti-inflammatory antioxidants and healthy fats from tahini, pure cocoa, dark chocolate and coconut oil. Combined with a little maple syrup, you get just the right touch of sweetness.
I love tahini; in fact, I use it in savory dishes as well.
One of my Go-to recipe calls for tahini salad dressing.
Best of all, these brownies are quick to mix up and super simple, and for this one of kind recipe I usually make it with my kids. When your time is limited but desire to spoil your family with something delish and healthy, this should be your Go-to recipe too. I am pretty sure that once you try these gooey extra dark chocolate tahini brownies, you’ll never think about box mixes again.
But what is tahini?
It's a paste made of sesame seeds. If you are not familiar with tahini, please check my blog on tahini here.
Here are FIVE reasons why you should eat tahini
Tahini is a great source of polyunsaturated and monounsaturated essential fatty acids, which promote improvements in heart health, skin health, and even fertility.
Tahini (sesame paste) is used by many Middle East countries much like peanut butter in the US, but compared to peanuts, sesame seeds do not grow mold called aflatoxin, so there is no need to treat the sesame seeds with chemicals.
Tahini is full of minerals such as magnesium, phosphorus, zinc, manganese, copper, iron, and calcium.
Tahini helps with hormone balance, especially for women after the age of 50. Since food with dietary estrogens seem to be most protective for women during menopause, they should consider incorporating tahini into their diet.
And last but not least tahini is a very useful ingredient to have on hand since it can be used from savory to sweet recipes. Also, it is delicious as a spread for toast drizzled with a little bit of honey. People from Cuprous enjoy tahini with carob syrup. This combo tastes incredibly like chocolate.
1. First get all your ingredients ready.
2. For easier measuring of ingredients do this trick: lightly oil your measuring cup with olive oil, so your tahini or maple syrup will slide out much easier.
3. For the chocolate, I used 99 percent dark chocolate, but feel free to use any dark
chocolate you have on hand.
4. Important note: Take the brownies out of the oven when they are just very slightly underdone. This is probably the single most important rule for making fudgy brownies. I bake them in an 8×8-inch pan for 25 minutes, but a 9×9-inch pan will work too.
5. For this recipe I highly recommend using almond flour and not almond meal. If you prefer, coconut flour is a perfect option as well.
6. Maple syrup or honey works equally great here.
7. Since we are using only baking soda and not baking powder, the unsweetened cocoa powder will provide the acid to activate the soda.
Let's do it...
Prep time: 5 minutes
Cooking time: 25 minutes
Total time: 30 minutes
Author: Inna of innichkachef.com
Yield: 9 portions
Ingredients for the brownies
1 cup tahini
1/4 cup maple syrup
1/2 cup coconut sugar
2 teaspoons vanilla extract
1/3 cup unsweetened cocoa or cacao powder (not Dutch process cocoa)
2 large eggs
3 Tablespoons almond flour (not almond meal)
1/2 teaspoon pink salt
1/2 teaspoon baking soda
1 bar (50 grams) dark chocolate (in the video I used 99% cocoa)
Ingredients for chocolate sauce
2 Tablespoons coconut oil
2 Tablespoons dark chocolate chunks or chocolate chips
2 Tablespoons maple syrup
1. Heat the oven to 350 degrees F. Prepare an 8×8-inch square pan by lightly brushing it with olive oil or melted coconut butter.
2. In a bowl, mix eggs, coconut sugar, tahini and maple syrup.
3. In another bowl, sift cocoa powder, almond flour, salt and baking soda. Whisk all together.
4. Add dry ingredients into the bowl with wet ingredients. Set aside.
5. Chop up the dark chocolate bar and add it to the brownie batter. Gently, mix all together.
6. Pour batter into the prepared baking pan. Spread it evenly and level the surface with a spatula.
7. Place the pan on the middle rack of the 350 degrees F heated oven. Bake brownies for 25 minutes or less depending on your pan. Check for doneness with a thermometer. Once the temperature is a little bit under 180F, then you can remove the pan from the oven.
8. For the sauce, add all ingredients into a small pot, and on low heat, slowly bring the chocolate mixture to a temperature of 115F or until the chocolate melts producing a glossy chocolate ganache consistency.
9. Drizzle the brownies with chocolate sauce immediately.
10. Cut into 2-inch squares and enjoy!