- 8 ounces, separated Dark Chocolate
- 4 Tablespoons Virgin Coconut Oil
- 0.25 cup Unsweetened Cocoa Powder
- 1 cup (Cane/Coconut) Sugar
- 0.5 cup Tahini
- 2 teaspoons Pure Vanilla Extract
- 3 Eggs
- 0.3 cup (All-Purpose/Gluten Free All-Purpose) Flour
- 0.5 teaspoon Salt
- 0.5 teaspoon Baking Soda
- 0.25 cup melted Dark Chocolate
- 0.25 cup Tahini
Rich chocolate tahini brownies that are easy to make!
The question is – do you like your brownies fudgy or cakey?
I like mine fudgy with a little bit of cakey, basically the perfect medium!
Because I don’t love using a lot of fat in my baked goods, I decided to use a little bit of coconut oil and tahini!
You may be using tahini to make homemade hummus but this ingredient is very versatile. It can be used for both savory and sweet.
Tahini or tahina is a Middle Eastern condiment made from toasted ground hulled sesame.
It is similar to a peanut butter but instead of peanuts sesame seeds are used.
Tahini also have a more runny consistency than nut butters.
If your store bought tahini is thick it tends to be more bitter.
Bitter tahini still works great for this recipe but I recommend a more runny kind.
Chocolate is the star ingredient in any brownie recipe!
These brownies are basically triple chocolate, using a high quality chocolate bar is recommended.
Some chocolate brands I really like are Alter Eco, Theo, Beyond Good, and Hu Chocolate.
I recommend picking a high quality, dark chocolate that is delicious enough to eat on its own.
I like using 60% or 70% dark chocolate.
Consuming dark chocolate in moderation actually has some health benefits!
It is loaded with nutrients like fiber, iron, magnesium and more.
So, I say let us eat more chocolate!
If you are using coconut sugar instead of cane sugar, I recommend adding 1 + 1/2 cups as the coconut sugar is not as sweet.
Please leave your review for this chocolate tahini brownies recipe below.
Melt the Chocolate & Coconut Oil
First, preheat your oven to 350°F.
Using a double boiler or the microwave, melt 4 ounces of chopped chocolate and 4 tablespoons of coconut oil in a bowl.
To create a double boiler, you will need a sauce pan and a large heat-proof bowl.
Add a few inches of water to your sauce pan then place the bowl on top of the sauce pan. The bowl should not be touching the water, if it does touch, pour out some water until there is a good gap between water and bowl.
Bring the sauce pan to a simmer and add the chopped chocolate and coconut oil to your bowl.
Stir occasionally until the chocolate is melted then carefully remove the bowl and wipe off any of the steam condensation from the bottom and sides of the bowl immediately and set aside.
If you are using the microwave, be sure to use a microwave safe bowl and heat up the chocolate and coconut oil in 20 second increments, stirring occasionally until the chocolate is melted.
Chop the other 4 ounces of chocolate and set aside.
Mix The Wet Ingredients.
Add The Dry Ingredients & Chopped Chocolate
Switch to a spatula or wooden spoon and add the sifted flour, salt and baking soda.
Start folding in the dry ingredients until almost fully incorporate (with some flour bits still visible).
Lastly, add the other 4 ounces of chopped chocolate to your bowl and mix again until all of the dry bits are no longer visible.
Grab an 8x8 or 9x9 square baking dish and lightly oil each side. I also recommend adding a long piece of parchment paper which helps with easy removal later on (see image).
Pour your brownie batter into your prepared baking dish then bake at 350°F for 25-30 minutes or until a toothpick inserted in the center comes out clean.
This step is optional but recommended. While the brownies cool, melt another 2 ounces of chopped chocolate with 1/2 a teaspoon of coconut oil then allow the chocolate to cool for about 5 minutes.
Once your brownies are cooled, drizzle over that melted chocolate and some tahini!
You can keep these brownies covered on your kitchen counter for up to 3 days or in your refrigerator in an air-tight container for up tp 5 days!