salted tahini swirled olive oil brownies
lightly sweetened swirls of nutty tahini meet a double chocolate olive oil brownies. the result- a decadent brownie that's grain free, dairy free and beyond delicious.
Equipment
- 8" square cake pan
- parchment paper
- medium sauce pan
Ingredients
- ¼ c olive oil
- ½ c tahini, well stirred, divided (⅓ c + 3 tbsp)
- ½ c roughly chopped chocolate (75g)
- ½ c sugar, divided (110g)
- ½ c brown sugar (110g)
- 2 large eggs, room temperature
- 1 tsp vanilla extract
- ¼ c dutch process cocao powder
- 3 tablespoon almond flour
- ½ tsp salt
- ½ c chocolate chips
- 1-2 teaspoon flaky salt
Instructions
- Preheat oven to 350 F, line pan with parchment paper, leaving 2" excess on at least two sides (for easy release).Whisk together almond flour, cocoa powder and salt. Set aside.
- In a small sauce pan, melt chocolate, tahini and olive oil. Once melted and glossy, remove from heat. Cool to room temperature (about 10 minutes). While chocolate mixture is cooling, place eggs and sugar into a stand mixer fitted with whisk attachment. Beat eggs and sugar for 4-5 minutes. Add vanilla, beating until well combined. Beat in cooled chocolate mixture until well combined. Whisk in dry ingredients until well combined. Fold in chocolate chips.
- Scoop even scoops of brownie into prepared pan. Press brownie evenly into corners. Using an offset spatula, smooth brownie batter across the pan. Mix together 3 tablespoon tahini with 1 tablespoon sugar (or liquid sweetener of choice) until well combined. Scatter 5-6 scoops of sweetened tahini on top of brownie batter. Using a toothpick, create swirls of tahini through the brownie batter.
- Bake at 350 F for 22-26 minutes. Cool in pan on a cooling rack for 30 minutes. Cool an additional 20-30 minutes on cooling rack. Top with flaky salt, slice and enjoy!
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