Did you ever tried tahini with chocolate? It may be a combination that sounds a bit strange at first, but they go very well together. The tahini is very creamy and has an intense flavor of toasted seeds, more specifically roasted sesame seeds, which combines well with the flavor of the dark chocolate and the flavor of the cacao.
These brownies are moist, soft, a little sticky and very decadent, exactly as brownies should be, although these are much healthier than the classic brownies that are full of butter, flour, and refined sugars. In this recipe the butter is replaced by the tahini and the oil, which can be coconut oil or sunflower oil, the sugar is replaced by coconut sugar, and finally, the large quantities of flour are changed a huge amount of cacao and just 1/4 cup of buckwheat flour, making this recipe gluten-free too. And finally, the chocolate we use is a very dark one (85% cacao) that intensifies the flavor of the brownie.
This recipe is gluten-free, easy to make, with only 8 ingredients, and has a vegan option; you can replace the eggs with a substitute, in the notes of the recipe I leave you the ones that I use when I make vegan recipes.
Do you dare to try the recipe? You will not regret! If the tests tell me, send me an email or comment in the blog post how it came out, if you liked it, or that you would change it, I would love to listen to the advice of those who try my recipes! And if you share a photo on your Instagram or stories tag me like @gaspic_healthyberry so I can see it and I’ll share you in my stories!
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These brownies are soft, sticky and creamy, with a lot of chocolate flavor, they are healthy, gluten-free and easy to make vegan
- 1 cup muscovado or coconut sugar 200g
- 1/2 cup tahini 200g
- 1/3 cup raw cacao powder 30g
- 1/4 cup buckwheat flour 40g
- 2 eggs or 2 egg replacement*
- 1 Tbsp melted coconut oil
- 1 tsp vanilla extract
- 85 g dark chocolate, chopped at least 85% cacao
- 1 tsp baking powder
- 1/2 tsp sea salt
- 1/2 cup dark chocolate chips
Preheat the oven to 180°C and line a mold of 20x20cm
In a large bowl mix the tahini, sugar, eggs, vanilla and oil.
Melt the chocolate together with the oil and put in the bowl, beat well, add the flour, cacao and baking powder, mix, add the choco chips, mix a little more and put in the mold.
Bake for 15 minutes or until firm, it should be cooked but still moist inside.
Let cool and enjoy
*You can use an Orgran type egg replacement, or prepare one with 1 teaspoon of flax flour and 3 tablespoons of water for each egg, mix and let stand 15 minutes.