Tahini Brownies

Original Recipe by Sarah Pachelli

Makes 12-15 square brownies or one 8” round brownie cake

• 2 eggs

• 3/4 cup maple syrup

• 3/4 cup tahini

• 1/4 cup extra virgin olive oil

• 2 tsp vanilla extract

• 1/2 cup unsweetened cocoa powder

• 1 tbsp coconut flour or 4 tablespoons all purpose flour

• 1 tsp baking powder

• 1/4 tsp sea salt

• 1/2 cup shaved dark chocolate, semi-sweet chocolate chips, or mini chocolate chips

• 1/2 cup raw or toasted hazelnuts, chopped

Instructions

Preheat oven to 350 degrees. Grease an 8×8 baking dish or 8” round baking pan with nonstick cooking spray or rub it with olive oil. I also like to line the bottom with parchment paper so the brownie easily releases from the pan.

In a medium bowl, whisk the eggs, maple syrup, tahini, olive oil and vanilla extract until combined. In another medium bowl, combine the cocoa powder, flour, baking powder, and sea salt. Gently stir the dry ingredients into wet ingredients. Fold in the chocolate and half (1/4 cup) of the chopped hazelnuts.

Pour the batter into the baking pan. Top with reserved hazelnuts. Bake for 20-25 minutes, until a toothpick, comes out clean. Let cool for 10 minutes. Remove the brownies from the pan and cut into squares or leave the brownie as a round cake and cut slices when ready to serve.

*Brownies will last for over a week in the fridge and about 4-5 days on the counter.