Vegan/gluten free Tahini and Peanut Butter Brownie
 
Prep time
Cook time
Total time
 
Author:
Recipe type: Dessert
Cuisine: American
Serves: 12
Ingredients
  • 2 eggs
  • ½ cup dark brown sugar
  • ⅓ cup tahini (if you can't find tahini paste, pulse white sesame seeds to a paste or use almond butter, cashew butter instead)
  • ¼ cup crunchy peanut butter or almond butter
  • 4 tbsp butter
  • ¼ cup cocoa powder
  • 2 oz melted chocolate (use good quality 60% bittersweet chocolate)
  • ½ cup almond flour or coconut flour or you can use All purpose flour(maida)
  • sea salt
add ons
  • cream cheese
  • White chocolate chips
  • Walnuts chopped
Instructions
  1. Preheat the oven to 325°F. Lightly spray an 8x8 baking dish with cooking spray and line it with parchment paper. Spray the parchment paper.
  2. In a medium bowl, combine the flour, cocoa powder, salt.
  3. In a large bowl, whisk together the eggs, sugar and vanilla. Add the tahini and almond butter.
  4. In a heat safe bowl, add the chocolate and butter and melt it. Add it to the egg mixture.
  5. Sprinkle the dry mix over the wet mix and stir until just combined.
  6. Pour the batter into the prepared pan (it'll be thick - that's ok) and use a spatula to smooth the top.
  7. Dot it with cream cheesse, top with walnut and chocolate chips.
  8. Bake for 30 minutes, or until a toothpick comes out with only a few crumbs attached (note: it's better to pull the brownies out early than to leave them in too long). Cool completely before slicing.*** Store in an airtight container at room temperature for up to 3 days. These also freeze well!
Recipe by Food Fashion Party at https://www.foodfashionparty.com/2020/12/04/gluten-free-best-tahini-brownies/