Paleo Tahini-Fudge Brownies.

[Leaf Parade. Paleo Tahini-Fudge Brownies.]

Remember that VERY IMPORTANT recipe Troy and I showed you a few months back? You know the one — for Gluten-Free Unicorn Brownies?

[Leaf Parade. Paleo Tahini-Fudge Brownies.]

Well here’s another riff on it. This time,  the recipe is 100% Paleo. That’s right — no grains, no dairy, no refined sugars, no problem.

[Leaf Parade. Paleo Tahini-Fudge Brownies.]

If you know me well (or even not so well), you probably know that I am borderline in a relationship with tahini. I can’t get enough of the stuff — second only to spooning it directly into my mouth, I love it drizzled on top of veggie hash. But when I saw this gorgeous masterpiece of a cake on Molly’s site last year, I knew that chocolate and tahini was a combination that I would need to try as soon as possible.

[Leaf Parade. Paleo Tahini-Fudge Brownies.]

Here for you is my first attempt — and it was a mighty and righteous one. Enjoy.

——

Paleo Tahini-Fudge Unicorn Brownies — Gluten-Free, Paleo.

Adapted from Troy C’s Gluten-Free Unicorn Brownies.

Ingredients:

  • 8 oz quality dark chocolate, 60-75% cacao
  • 1/4 cup ghee
  • 1/4 cup + 1/4 cup sesame tahini
  • 2 large eggs
  • 1 cup coconut sugar
  • 1 tablespoon molasses (* see note)
  • 1 teaspoon vanilla extract
  • 1 tablespoon cocoa powder
  • ¼ teaspoon salt
  • 1 cup almond meal
  • ½ cup Paleo-friendly chocolate chips (like Enjoy Life brand)

Method:

Preheat your oven to 350 degrees Fahrenheit, and prepare an 8×8 pan by lining it with parchment, then greasing the parchment. If you don’t have parchment, greasing the sides of the pan very well is also fine.

Melt the chocolate, ghee, and 1/4 cup tahini in a saucepan on low heat, stirring frequently, until combined, then set it aside to cool. Mix together the eggs, vanilla, coconut sugar, molasses, cocoa, and salt.  Add the cooled chocolate to the bowl and mix well. Add the almond meal, and stir it until just combined. Fold in your chocolate chips and pour the batter into the prepared pan.

With a small spoon, put the remaining 1/4 cup tahini in little puddles all around the top of the brownie pan. Pull a butter knife through the brownie batter and tahini to make swirls.

Bake for 25 minutes, or until cracks appear in the top and the sides start to pull away from the edge of the pan. For best results, let them cool for 12-24 hrs before slicing and serving.

*A note on molasses: There are varying viewpoints about whether or not molasses is technically Paleo. Molasses is made when sugar cane syrup is boiled down — and when that syrup is boiled down again, blackstrap molasses is made. My position is that blackstrap molasses is totally acceptable as a Paleo sweetener, as it doesn’t suffer the same disadvantages of refinement that white table sugar does. Additionally, I think you could go as far as to consider blackstrap molasses one of your best choices for Paleo sweetening, since it contains many vitamins and minerals, including Vitamin A, Vitamin B (B1, B2, B3, B5, B6), Calcium, Iron, Magnesium, Zinc, Copper, Chromium, Phosphorus, Manganese, Sodium, Potassium, and Selenium. This again differentiates it from table sugar, which does not contribute anything nutritionally (other than calories). Also, let’s be real. Molasses is delicious. If you still aren’t drinking my Kool-Aid, feel free to just leave it out! You can read more here and here.

Comments

  1. These look so interesting! When do you add the molasses? Does it get mixed in with the tahini that’s swirled on top?

    • Emily K. says:

      Hey Becky! Thanks for catching that. I just updated the recipe — the molasses goes in with the coconut sugar. :)
      -Emily

  2. Caroline says:

    Wow, I made these yesterday to bring to a cookout and they were a hit! I almost didn’t want to bring them so I would have them at the house later…but fortunately they are so easy to make ;) I made a few substitutions based on what I had on hand…used butter and unrefined cane sugar instead of ghee and coconut sugar. Also replaced about a quarter of the almond flour with coconut flour. Turned out great even without adding any more moisture. Highly recommend this recipe, the tahini was an amazing touch!

    • Emily K. says:

      I’m so glad you liked the recipe! I’ll have to try it with a bit of coconut flour next time. :)

    • Emily K. says:

      I love changing this recipe up when I’m putting it together, so I’m glad you found a combo that worked well for you! :)

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