Rich and fudgy gluten-free tahini brownies that just happen to be also be grain-free and nut-free! These tahini brownies make for the perfect healthier chocolate dessert!
1 cup tahini
1/2 cup maple syrup
1 teaspoon vanilla
1/3 cup cocoa powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1/3 cup chocolate chips
Preheat oven to 350ºF. Line an 8×8-inch baking pan with parchment paper.
In a large bowl, combine tahini, maple syrup, eggs, and vanilla; whisk well to combine. The mixture will thicken quite a bit. Add cocoa powder, baking soda, and salt. Continue to mix until the mixture is smooth.
Let brownies cool completely in the pan. Lift parchment to remove the brownies from the pan. Cut into 12-16 squares.
To Store. Store brownies in an airtight container or gallon zip-top bag at room temperature for up to 5 days. You can also store them in the refrigerator for up to 7 to 10 days.
To Freeze. Place brownies in an airtight freezer-safe storage container in the freezer for up to 3 months. Let thaw at room temperature.