These chewy, fudgy and perfectly sweet chocolate tahini brownies are one of the best I have ever eaten. These are vegan, gluten-free, and paleo and have no butter, no flour, and no refined sugar.
Preheat the oven to 350 degrees F (180 degrees C). Line an 8×8 inch baking pan with parchment paper.
In a large bowl, combine tahini, coconut sugar, maple syrup, vanilla extract, and eggs until smooth and well combined.
Gently fold in unsweetened cocoa powder, coconut flour and baking soda until the batter is smooth.
Fold chocolate chips into the batter.
Pour the batter into the pan and spread evenly using a rubber spatula.
Bake in the middle rack of the oven for 22-30 minutes or until a knife inserted into the middle comes out clean. Don’t overbake!
Remove the pan from the oven and let the brownies cool for 20-30 minutes. Cut into squares and serve.
Notes
Double or triple the recipe if making it for a crowd. Use a bigger size pan and keep a check on the baking time. It could be different for different pan sizes.