Tahini Chocolate Brownie Recipe (Gluten Free)
Indulge in the ultimate chocolatey escapade with this Gluten-Free Tahini Chocolate Brownie Recipe. It's a fudgy, nutty delight for all the chocoholics out there!
Equipment
- Baking Tray 9x9 inch
- Oven
Ingredients
- 1 tbsp chia seeds
- 3 tbsp lukewarm water
- ½ cup tahini
- ¼ tbsp coconut sugar
- 2 tbsp pure maple syrup
- 1 tsp oat milk
- ½ tsp vanilla extract
- 8½ tsp cacao powder
- ¾ tsp baking powder
- 2 pinches pink salt
- ⅓ cup vegan semisweet chocolate chips
Instructions
- Preheat oven to 350 degrees F.
- In a small bowl, mix together the chia seeds and lukewarm water. Set aside from 15 minutes. This will make the chia egg.
- In a medium-sized bowl, mix the tahini, coconut sugar, maple syrup, oat milk and vanilla extract.
- Once the chia egg is set after 15 minutes, stir it into the wet tahini mixture.
- Add in the dry ingredients - cacao, baking powder and salt. Lastly, stir in the chocolate. Do not overmix the batter, but just enough to combine the ingredients thoroughly.
- Pour the brownie batter into the prepared pan, or one lined with parchment paper. Use a greased rubber spatula to evenly spread the batter out.
- Bake in the oven on the middle wire rack for 25 minutes, until a toothpick inserted in the center comes out clean.
- Allow to cool for 10 minutes, then cut into 16 squares. Enjoy!
Notes
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Storage
- Store in an airtight container at room temperature for up to three days, or refrigerator for up to one week.
- Inspired by this recipe.