Chocolate Tahini Swirl Brownies
Gluten-free, dairy-free, refined sugar-free, vegetarian, single-servings
If I have one signature brownie that people ask me to bake over and over…, this is it! This brownie is so fudgy with the earthy flavors of coffee and sesame in the form of tahini. You just can’t find a more flavor-forward brownie that is still healthy and refined sugar free. I added whole millet which gives this brownie an unexpected crunch. Once you try these two-batter-swirl brownies, they will become your family’s favorite in your kitchen, too!
Chocolate Tahini Swirl Brownies
© Sweets You Can Eat by Megan Matthews and Patricia Schroeck 2019-2023
Ingredients
Dark batter
1/2 cup maple syrup
1/2 strong hot coffee
1/4 cup coconut oil
1/4 cup olive oil
1 cup cocoa powder
Light batter
6 eggs
1 cup coconut sugar
1 and 1/2 cups tahini butter, unsalted
1 tablespoon vanilla extract
1 cup almond flour
1/2 cup whole millet (not flour)
1 teaspoon baking soda
1 teaspoon salt
1 and 3/4 cups dark chocolate chips
Tops
sesame seeds
large crystal salt
Makes 24 brownies
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Instructions
1. Preheat oven to 350ºF/180ºC. Line two 12-cup cupcake tins with paper inserts (24 total).
2. Dark batter: In a microwave safe bowl, combine maple syrup, hot coffee, coconut and olive oils. Heat for 1 minute to a liquid consistency. Whisk in cocoa powder. Set aside to cool. Once cooled whisk or hand mix into a smooth chocolate custard.
3. Light Batter: In a large bowl using a whisk or hand mixer on medium high speed, beat together eggs and coconut sugar for 2 minutes - until creamy and sugar is dissolved. Add tahini and vanilla and mix again for 1 minute. Fold in almond flour, whole millet, baking soda and salt until blended.
4. Important: Set aside 1 cup of the light tahini batter in a separate bowl to create the tahini swirls later.
5. Mix the remaining light batter (less the 1 cup set aside) with the dark chocolate batter and fold in the chocolate chips.
6. Assemble: Scoop one large ice cream scoop of dark batter into each cupcake paper filled to 3/4 full. Then dollop 2 teaspoons of light tahini batter on top of chocolate batter in each cup. Once you have finished the light tahini batter, use a butter knife to gently swirl the batters to create a pretty pattern.
7. Tops: Sprinkle sesame seeds and a pinch of large crystal salt over the top of each brownie. Bake 14 minutes or until a toothpick comes out with some goo on it. Do not overbake, they will continue to firm up as they cool.
Photos by Milkshake Creative
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