These Flourless Tahini Swirl Brownies will be your new late nigh sneak-to-the-fridge guilty pleasure. They’re so fudgy and rich with a luscious swirl of creamy tahini, you’ll have this recipe on repeat. Here’s the rundown: gluten free, no grain flours, only 6 ingredients plus your tahini…crazy simple. Let’s slip into a chocolate coma together, yes?
These Tahini Swirl Brownies are certainly a lovechild of several of my brownie recipes. I absolutely love the brownies I made for these mocha sundaes, and I pretty much can’t stop playing off them. I mean, the Nutella swirl ones were out of this world, right?
But Tahini….it’s my go-to lately. I love how creamy, buttery and slightly bitter it is. It can offset an overly-sweet or overly-spicy recipe in a hot second. I drizzle it on anything spicy and LOVE it in sweets. Love.
So, because I didn’t feel like making my tahini swirled banana bread (see?), these chocolate lovers brownies were born. Praise hands emoji.
Take a quick peek at the photos, and tell me what you notice. There are only FOUR brownies in this batch. That’s an AMAZING thing. You make these Flourless Tahini Swirl Brownies in a loaf pan, making them small batch and so much more fun than a normal tray of brownies. I mean, who wants a giant pan of brownies on their counter for days (don’t answer that)?
Are you ready? Grab your chocolate chips and tahini and let’s DO THIS!
Flourless Tahini Swirl Brownies
Recipe by Melissa @ Treats With A Twist
Makes 4 brownies
INGREDIENTS
1 cup chocolate chips
½ cup coconut sugar
¼ cup + 1 Tbs. almond flour
½ tsp. baking powder
2 large eggs
½ tsp. vanilla extract
3 Tbs. tahini (Trader Joe’s brand works great)
METHOD
Line a loaf pan with parchment and preheat your oven to 350 degrees F.
Melt your chocolate chips and stir until slightly cooled. Then, whisk in your coconut sugar, almond flour, baking powder, eggs and vanilla until a thick batter is formed.
Spread your batter in an even layer in your prepared baking pan. Then dollop the tahini on top and swirl around with a knife.
Bake for 18 minutes, or until the brownies no longer jiggle on top.
Let the brownies cool completely before cutting. These brownies are super fudgy and I prefer putting them in the fridge to get REALLY cold before cutting.
NOTES
Keep brownies in the fridge or freezer.
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