Grain-Free Tahini Brownies

I’m very particular when it comes to my sweets. As a savory person they need to be a little salty, umami and in classic Asian fashion “not too sweet.” These brownies hit all points and then some. The tahini acts as the binder and base, adding a nutty buttery flavor and since they’re grain free I like to have them after a protein based meal. I used maple syrup here but you can use coconut sugar. If you’re not a baker like me, these are so simple and the perfect gateway!

1 cup tahini

1/2 cup almond flour

1/4 cup cocoa powder

1/2 tsp baking powder

1/4 tsp sea salt

2 eggs

1/2 cup melted grass-fed butter

1 tsp vanilla

1/2 cup maple syrup (or coconut sugar

For topping:

1/4 cup tahini

1/4 cup ice water

2 ice cubes

Sea salt

Flaky sea salt

Preheat oven to 350. Whisk together wet ingredients in one bowl. If tahini is thick, the melted butter will help emulsify it. Mix dry ingredients in separate bowl. Combine all ingredients in a bowl and whisk until smooth. Pour batter into brownie tin. In a separate bowl, whisk together tahini, water and ice and salt until the texture is smooth. Add circular dollops onto brownie mixture. Using a chopstick, run through circles in a wavy motion to create your swirl design. Top with flaky sea salt. Bake for 25-30 min or toothpick comes out clean (the less you bake the fudgier the brownies). Let cool. Enjoy!