Solve the problem of self-control and brownies by making the perfect brownie that’s healthy enough to eat as much of as possible! This recipe makes quite a large tray, since I can’t seem to ever make enough to go around to everyone who wants it …
- ¾ cup cocoa powder
- 2 cups coconut flour (works well with other gluten free flours as well)
- 3 tsp baking powder
- ½ tsp salt
- ½ cup coconut oil, plus more for tray
- 1 cup brown sugar (or replacement, if preferred)
- 4 bars dark chocolate (I used 45% Icelandic chocolate)
- ¾ cup tahini
- Aquafaba from 2 cans of chickpeas
- 2-3 bananas, whipped with fork
- 2 tsp vanilla
- ½ cup+ tahini, for topping
- Sesame seeds, for topping
In a double-boiler (or similar contraption, if unavailable), melt chocolate. Add coconut oil and sugar and mix until melted.
Mix in tahini; mix in aquafaba, vanilla, and whipped banana.
In a separate bowl, mix together dry ingredients (cocoa powder, coconut flour, baking powder, and salt).
Mix in wet ingredients and combine well.
Preheat oven to 350; grease a large baking tray with coconut oil.
Pour mixture into baking tray. Add spoonfuls or rows of tahini over batter; swirl with toothpick or fork. Sprinkle sesame seeds over tray.
Bake for 25 min (or longer, for cakier brownies). I tend to dramatically undercook them and end up with tahini-chocolate fudge, but I’ve had no complaints so far 🙂