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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