Grain-free

Name: Peppermint Hot Cocoa Brownies
Prep time: 1 h
Cook time: 30 min
Total time: 5 h 30 min
Yield: 16
Cuisine: American
Ingredients: 1/3 cup coconut oil, measured as a solid (or 6 Tbsp olive oil); 1 cup dairy-free chocolate chips or chopped chocolate; 1 tsp instant coffee granules (optional); 1/4 cup natural cocoa powder; 2 large eggs, room temp; 2/3 cup coconut sugar (or cane sugar); 1/2 tsp peppermint extract; 1/2 tsp vanilla extract; 1/2 tsp salt; 3 Tbsp arrowroot, tapioca, or corn starch; 1/2 cup water, divided; 1 1/2 packets of gelatin powder (~3 1/2 tsp); 1 cup white cane sugar; 1/4 cup agave; 1/8 tsp salt; 1/2 tsp peppermint extract; 1/2 tsp vanilla extract

Peppermint Hot Cocoa Brownies (DF + GF)

November 18, 2019 by Rachael Ng Leave a Comment

The weather is cooling down, the holidays are quickly approaching, and what’s better than a cozy mug of hot cocoa topped with marshmallows? Peppermint Hot Cocoa Brownies! These super rich chocolate brownies are flavored with peppermint extract and topped with a simple homemade peppermint marshmallow. In other words, forget about hot cocoa (for now) and indulge in one of these festive babes instead!

For this recipe I used my favorite base brownie recipe from Running with Spoons and paired it with a slightly altered version of Alton Brown’s Homemade Marshmallow Recipe. I’ve made marshmallows using a different recipe in the past and found myself disappointed with the taste. But this marshmallow topping has no funky gelatin flavor, isn’t too sweet, and has the perfect marshmallow texture! You can eat the brownies as-is or pop one in the microwave for a warm, gooey marshmallow brownie experience – this was my favorite way to eat these. And if you’re not a fan of peppermint, feel free to leave it out completely, replacing it with extra vanilla extract (or your extract of choice!).

Some of the ingredients I like for this recipe:

Coconut sugar is my go-to baking sweetener. It’s low GI, unrefined, and makes for a perfect substitute for white granulated sugar. And it tastes nothing like coconut! For a sweeter (less rich) brownie, feel free to use regular, white granulated sugar instead.

Chocolate chips (or chopped chocolate) lend moisture and lots of chocolate goodness to these brownies.

Eggs make for the perfect brownie texture. Trust me, I’ve tried multiple egg replacements in this recipe, and they do not work. So don’t even try.

Instant coffee granules are totally optional but will deepen the chocolate flavor and richness in the brownies. I highly recommend adding it if you’re looking for a rich brownie!

Arrowroot starch thickens the brownie batter while also keeping it free of grains and gluten – perfect for GF and non-GF eaters alike since the taste is undetectable!

White granulated sugar is necessary for the marshmallow topping! I don’t recommend any substitutes since this topping has been tested as-is and works as-is.

Agave makes for a better alternative to corn syrup, which is what most marshmallow recipes call for. It also has a very low GI, which is great considering the higher GI of the white sugar you’ll also be using.

Yield: 16 Brownies

Peppermint Hot Cocoa Brownies

Ultra rich and fudgy peppermint brownies topped with a thick layer of homemade peppermint marshmallow! The perfect treat for a cool, winter night!

Prep Time 1 hour

Cook Time 30 minutes

Additional Time 4 hours

Total Time 5 hours 30 minutes

Ingredients

Brownies

1/3 cup coconut oil, measured as a solid (or 6 Tbsp olive oil)
1 cup dairy-free chocolate chips or chopped chocolate
1 tsp instant coffee granules (optional)
1/4 cup natural cocoa powder
2 large eggs, room temp
2/3 cup coconut sugar (or cane sugar)
1/2 tsp peppermint extract
1/2 tsp vanilla extract
1/2 tsp salt
3 Tbsp arrowroot, tapioca, or corn starch

Marshmallow

1/2 cup water, divided
1 1/2 packets of gelatin powder (~3 1/2 tsp)
1 cup white cane sugar
1/4 cup agave
1/8 tsp salt
1/2 tsp peppermint extract
1/2 tsp vanilla extract

Instructions

Make the brownies: preheat your oven to 350°F and prepare an 8x8" baking dish with non-stick spray. Then line your entire pan with parchment paper. I like to cut two long strips of parchment that criss cross over each other on the bottom of the dish. Bring your eggs to room temperature by placing them in a glass of warm water for around 10 minutes.
In a microwave-safe bowl, melt together the coconut oil and chocolate chips. Stir in the instant coffee and cocoa powder; set aside.
In the bowl of a stand mixer fitted with the whisk attachment, add the eggs and sugar. Whisk on medium-high speed until thick and light in color. Whisk in the peppermint and vanilla extracts. Gently fold the chocolate mixture into the sugar and eggs. Add the salt and arrowroot starch and gently mix until just combined.
Pour batter into prepared baking dish and bake at 350°F for 15-20 minutes or until a toothpick inserted into the brownies comes out slightly gooey - you don't want to over bake! Allow brownies to totally cool.
Make the marshmallow: in the bowl of a stand mixer fitted with the whisk attachment, add the gelatin and 1/4 cup of the water. Give it a little stir and then allow it to thicken while you heat up your sugar.
In a medium or large saucepan, add the sugar, agave, salt, and the other 1/4 cup of water. Gently swirl the pan to ensure sugar is totally saturated. Set heat to medium-high (or medium for a gas range) and bring the mixture to a boil. Use a candy thermometer to monitor the sugar's temperature. If your mixture begins to boil too high up the pan (as mine did) you can use your thermometer to gently swirl the mixture back down/hold the pot up and over the heat. I recommend using a large pot. When the mixture reaches 240°F immediately remove from the heat.
With your stand mixer running at low speed, slowly pour the hot sugar mixture into the gelatin. Turn the speed to high and whisk until mixture becomes white, thick, and fluffy. I like to wait until I see soft peaks. Immediately whisk in the peppermint and vanilla extracts.
Spread the marshmallow over the cooled brownies, using an offset icing spatula to spread and swirl it over the brownies. Top with sprinkles, chocolate chips, or crushed peppermint candies.
Allow marshmallow to set for at least 4 hours before slicing. Run a butter knife along the edges of the brownies and use the parchment paper to lift the brownies up and out of the dish. Slice into 16 squares.
Store leftovers in an airtight container at room temperature. I highly recommend popping the brownie into the microwave for a few seconds before enjoying!

Notes

Brownie recipe slightly adapted from Running with Spoons & Marshmallow recipe slightly adapted from Alton Brown

Healthier Classic No-Bake Cookies (DF)

November 14, 2019 by Rachael Ng Leave a Comment

If you’re here then you’re probably already a huge fan of no-bake cookies. So many of us have fond memories of snacking on no-bake cookies as kids, or making them for our kids! My mom made these easy cookies all the time when I was a kid, and I was always overjoyed about them! They never lasted more than a day or two at our house.

I took the recipe my mom has always used and tweaked it a little for a “healthier” version – I use that word lightly, because I don’t think these cookies are actually healthy. But they’re better for you than the original! They’re made with olive oil instead of butter, raw turbinado sugar (and less of it!), and plant-based milk. I also prefer using old fashion oats for my no-bake cookies, but you can use quick oats if you prefer!

If you’ve made your own no-bake cookies before then you know just how finicky they can be. Will they set? Will they get too hard and crumble in your hands? Is it the weather? I’ve wondered these questions many times!

The secret to perfect no-bake cookies every time actually has everything to do with how hot the sugar mixture gets. For this no-fail recipe, you’ll want to use a candy thermometer since timing the mixture alone doesn’t guarantee that it will reach the right temperature to set without becoming hard. Once your sugar mixture ingredients come to a rolling boil (bubbling all over the surface) you’ll pop your candy thermometer into the mixture – making sure it doesn’t touch the bottom of the pan – and watch for the temperature to reach 100°C. I found that this temperature lends to a very gooey cookie (you’ll think they’re not going to set!) that after sitting out for a few hours turns into a soft, stackable no-bake cookie!

Some of the ingredients I love for this recipe:

Olive oil is a better-for-you alternative to regular butter (and even some dairy-free butters). It works just as well as other fats in this recipe, so don’t let its liquid state deter you!

Turbinado sugar is the raw, unrefined sugar you can find at almost any grocery store. Since I tested this recipe using only turbinado sugar (not regular granulated white sugar), I only recommend using turbinado! White sugar may cook/set differently and could affect the outcome of the cookies.

Dutch process cocoa powder gives these cookies a richer chocolate flavor. And look at that color! You can use natural cocoa powder in its place if you prefer it or have it on hand.

Natural peanut butter is the best peanut butter! Made with only peanuts, it has no extra sugar or fillers to affect these cookies.

Unsweetened almond milk works wonderfully as a dairy milk replacement in these cookies. I like the unsweetened, original variety for this recipe.

Yield: ~15 Cookies

Healthier Classic No-Bake Cookies

Ooey gooey chocolate peanut butter no-bake cookies made with olive oil and raw sugar. These dairy-free, fudge-like cookies will stay fresh for days!

Prep Time 10 minutes

Cook Time 1 minute

Additional Time 30 minutes

Total Time 41 minutes

Ingredients

1/4 cup unsweetened almond milk
2 Tbsp dutch process cocoa powder (or natural cocoa powder)
1/4 cup olive oil
3/4 cup turbinado sugar
1/2 tsp vanilla extract
1/3 cup natural (sugar-free) peanut butter
1 - 1 1/2 cups old fashioned oats

Instructions

Prepare your ingredients and workspace. Have your candy thermometer ready, your peanut butter measured out, and your oats available/ready to measure. Lay out a piece of parchment or wax paper on your counter (about the size of a baking sheet) and have a mixing spoon and cookie scoop ready.
In a medium pot, whisk together the milk, cocoa powder, and oil. Whisk in the sugar. Set heat to medium-low for a gas range and medium-high for an electric range. Allow the sugar to melt, giving a quick stir with your whisk. Insert your candy thermometer and allow the mixture to come to a full, rolling boil until it reaches 100°C or 212°F. If you're using a gas range, I recommend turning the flame lower during this waiting period to ensure none of the mixture gets too hot.
Immediately remove from the heat and mix in the vanilla extract and peanut butter. Working quickly, stir in 1 cup of the oats. If the mixture looks thin, add more oats by the 1/4 cup (I added 1 1/4 cups oats to my cookies).
Quickly scoop your cookies onto the parchment or wax paper, making them as big or small as you'd like - I used a 1.5 Tbsp scoop. For uniformity in cookie size and shape, I highly recommend using a cookie scoop. Then, once your cookies are all scooped, you can use the back of a spoon to re-shape them as you see fit - flatten them a bit, "tuck in" any rough edges, etc (this is totally optional and won't affect how delicious the cookies will be!).
Allow cookies to set for at least 30 minutes. They will be gooey. The longer the cookies have to set, the firmer they will be. After sitting overnight, these cookies will be completely firm but not dry and crumbly.
Store set cookies in an airtight container at room temperature. If you wish to store the cookies while they're still gooey, avoid stacking them or place parchment paper between stacks for storage.

Notes

I highly recommend using a candy thermometer to cook the chocolate mixture. I've found the timing method (where you boil the mixture for 60-120 seconds) that most recipes call for to be inconsistent at best, especially when taking different range types into consideration! A thermometer ensures that your cookies will set up without turning too hard or dry.
I don't recommend any sugar substitutes for this recipe.

Dark Chocolate Zucchini Brownies (GF + DF)

August 19, 2019 by Rachael Ng 2 Comments

Zucchini has to be one of my favorite add-ins to baked goods. Muffins, bread, and even cake can all be deliciously made with heaps of good-for-you zucchini! A green veggie in my desserts? Yep! Because who doesn’t want to feel a little bit better when indulging in something ooey gooey and ultra chocolatey?

These brownies are so decadent and fudgy, and with a thin layer of sweet dark chocolate frosting, you won’t be able to pass them up. And once you get the brownie-making method down, this recipe is really quite easy. The chocolate can be melted in the microwave, and if you have a stand mixer, the eggs and sugar can be left for a few minutes to whip while you shred your zucchini. Throw some extra chocolate chips into the batter for an irresistible triple chocolate brownie!

Some of the ingredients I love for this recipe:

Dutch process cocoa powder is darker in color and richer in flavor. Since there are no leavening agents in this recipe (baking soda, etc) you can also use regular cocoa powder – your brownies just won’t be dark chocolate.

Eggs whip up with the sugar to create a fluffy batter which gives the brownies lift, negating the need for baking soda or powder.

Coconut sugar is an unrefined, low GI sugar. It tastes less sweet than white sugar, and makes for a great, better-for-you alternative.

Arrowroot starch thickens the brownie batter and gives the brownies some substance. You should be okay replacing it with tapioca starch.

Yield: 16 Brownies

Dark Chocolate Zucchini Brownies (GF + DF)

Ultra fudgy brownies made with shredded zucchini and dark cocoa powder. These chocolate-frosted squares are grain-free + dairy-free and totally irresistible!

Prep Time 30 minutes

Cook Time 35 minutes

Additional Time 1 hour

Total Time 2 hours 5 minutes

Ingredients

Brownies

1 cup + 1/4 cup dairy-free chocolate chips, divided
1/3 cup vegetable oil (I used olive oil)
1 tsp instant coffee granules or espresso powder (optional)
2 large eggs, room temp
3/4 cup coconut sugar
1/2 tsp vanilla extract
2 Tbsp dutch process cocoa powder
1/4 cup arrowroot starch
1/2 tsp salt
1 cup finely shredded zucchini, excess juice squeezed out

Frosting

1 1/2 cups powdered sugar
2 Tbsp dutch process cocoa powder
1 Tbsp refined coconut oil or vegan butter, melted
2 Tbsp plant-based milk

Instructions

Bring your eggs to room temperature by placing them in a glass of warm water for around 10 minutes. Preheat your oven to 350°F. Line an 8x8" pan or baking dish with non-stick spray and parchment paper - I like to cut my parchment paper into two long pieces, criss-crossing them in the middle.
Melt together 1 cup of the chocolate chips with the vegetable oil and instant coffee granules/espresso powder in the microwave or using the double boiler method; stir and set aside.
In a stand mixer fitted with the whisk attachment, add the eggs and coconut sugar. Whisk on medium-high speed until the mixture becomes fluffy and light brown in color, adding the vanilla extract along the way.
Gently fold the melted chocolate into the whisked egg mixture. Fold in the cocoa powder, arrowroot starch, and salt. Stir in the shredded zucchini and 1/4 cup of chocolate chips (optional) until combined.
Bake brownies at 350°F for 30-35 minutes or until the center looks set. Allow brownies to cool for 10 minutes before making your frosting. In a small, microwave-safe bowl, combine the powdered sugar, cocoa powder, coconut oil or butter, and plant-based milk. Microwave the frosting until warm to the touch. Pour over warm brownies, tilting the pan until frosting is evenly distributed.
Allow brownies to totally cool before slicing and serving. For clean cuts, use the excess parchment paper to remove the entire brownie square. Slice into 16 brownies, wiping your knife clean between each slice. Store leftovers in an airtight container at room temperature.

Notes

Dutch process cocoa powder gives these brownies a richer, dark chocolate flavor. You can use regular cocoa powder, but the brownies won't be considered dark chocolate.

You want to finely shred your zucchini with the skin on. Place on a cheesecloth or paper towel and squeeze out and discard the juice.

The instant coffee/espresso powder will deepen the chocolate flavor, but it is totally optional.

Nutrition Information:

Yield:

Serving Size:

1
Amount Per Serving: Calories: 169Total Fat: 8gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 5gCholesterol: 25mgSodium: 99mgCarbohydrates: 25gFiber: 1gSugar: 23gProtein: 2g

calculated nutrition information may not always be accurate

Did you make this recipe?

Tag @sugaredandstirred on Instagram and hashtag #sugaredandstirred

Other brownie recipes you might like:

Tahini Swirl Brownies (GF + DF)

Orange Brownies (GF + DF)

Almond Butter Brownies (GF + DF)

Other zucchini recipes you might like:

Spiced Zucchini Cake

Healthier Zucchini Chocolate Chip Muffins

Gluten-Free Zucchini Chocolate Chip Muffins

Dark Chocolate Zucchini Bread

Grain-Free Caramel Turtle Brownies (DF)

May 25, 2019 by Rachael Ng 4 Comments

Before I set out to make this recipe, I debated back and forth whether I wanted the caramel baked into the brownies or slathered on afterwards. But I’m such a sucker for that crackly brownie top that I couldn’t bear covering it up! So I baked the the caramel right into the brownies by spooning it between two layers of batter. And OMG I made the right choice! These brownies are ooey gooey at room temperature and, when refrigerated, taste just like fudge.

The caramel I use for this recipe is called a dry caramel, because it starts out in the saucepan with just sugar. I used an easy chewy caramel recipe from Cupcake Jemma (the second caramel in the video), swapping out a couple of ingredients to make it vegan. This caramel tastes amazing, whips up pretty quickly, and since you’ll be baking it into the brownies, I’d say it’s pretty stress-free.

The brownie recipe itself is pretty standard – feel free to mix more walnuts or pecans right into the batter for even more nutty goodness. You’ll pour half of your batter into a prepared baking dish, spoon caramel over the batter, and then top the caramel with the remaining brownie batter. Easy! Top the brownies with nuts, extra chocolate bits, or even salt.

A few of the ingredients I love for this recipe:

Coconut cream mimics the heavy cream that’s standard for a caramel recipe. You won’t taste it at all in this vegan caramel. It’s the perfect plant-based substitute!

Cane sugar (I used unrefined) gives the caramel that classic flavor. I’ve made caramel with coconut sugar, but the flavor is very different. I recommend using cane sugar for this recipe.

Coconut sugar helps sweeten the brownie batter. It’s my go-to sweetener for baked goods since it’s unrefined and low glycemic index.

Dutch process cocoa adds a richer chocolate flavor. And these brownies are rich. Since there are no leavening agents in this recipe, feel free to use regular cocoa powder instead.

Instant coffee helps deepen the chocolate flavor, lending to the brownies richness. This ingredient is totally optional, but I like to add it in.

Eggs help give these brownies lift and create that tried and true brownie texture.

Arrowroot starch replaces flour/grain in this recipe and helps keep these brownies moist and fudgy.

Yield: 12 Brownies

Grain-Free Caramel Turtle Brownies

Decadent, fudge-like brownies filled with a layer of soft dairy-free caramel and chopped pecans! Topped with whole pecans for a nutty "turtle" candy taste.

Prep Time 40 minutes

Cook Time 30 minutes

Additional Time 2 hours

Total Time 3 hours 10 minutes

Ingredients

Caramel Filling

1 1/2 cups sugar (I used Zulka unrefined cane sugar)
200mil canned coconut cream
1 tsp pure vanilla extract
6 Tbsp vegan butter (I used Earth Balance Buttery Sticks)

Brownies

1 1/2 cups dairy-free chocolate chips
1/2 cup coconut oil, solid
2 tsp instant coffee granules (optional)
6 Tbsp dutch-process cocoa (natural cocoa works, too)
3 large eggs, room temp
1 cup coconut sugar
4 1/2 Tbsp arrowroot starch (or corn starch)
1/2 tsp salt
1 cup chopped pecans
1/2-1 cup pecan halves

Instructions

Prepare your caramel: measure out all of your ingredients. Then, in a medium, heavy-bottomed saucepan, add your sugar and turn the heat to medium. Push the sugar around with a wooden spoon until all the sugar is melted and turns to a nice amber color.
Remove melted sugar from the heat and gradually stir in the coconut cream - your mixture will bubble up, so be careful! Stir in the vegan butter until melted. Move saucepan back to the heat and bring mixture to a boil. Use a candy thermometer to measure the temperature. Boil just until mixture reaches 240°F-245°F (soft-ball stage). Remove from heat and pour into a heat-proof bowl.
Prepare your brownies: preheat your oven to 325°F and prepare an 8x8" baking dish with non-stick spray. Then, line the bottom + all four sides with parchment paper. I like to cut two long, strips that criss-cross along the bottom, and then I fold the excess paper over the sides to help me pull the brownies out later. Also, bring your eggs to room temperature by placing them in a glass of warm water for ~10 minutes.
In a microwave-safe bowl, add the chocolate chips and coconut oil. Microwave in spurts of 20 seconds, stirring well between each one, until chocolate is totally melted. Whisk in the instant coffee granules and cocoa powder; set aside.
In a stand mixer fitted with the whisk attachment, add the eggs and coconut sugar. Whisk on medium-high speed until mixture is thick, fluffy, and light in color. When you lift your whisk, the batter "ribbons" should take 2-3 seconds to disappear.
Fold the chocolate mixture into the whisked eggs + sugar - it may take a minute for them to combine. Add in the arrowroot starch and salt and gently mix until totally combined. Mix in the chopped pecans.
Pour half of the batter into your prepared baking dish. Then spoon some of the thickened caramel over the batter, leaving ~1/2" at the edges (I used about 3/4 cup and had leftover caramel). Cover caramel with the remaining batter. Smooth out the top with a spatula and top with pecan halves.
Bake at 325°F for 25-35 minutes or until brownies no longer jiggle. You can also use a toothpick to check for doneness. For optimal fudginess, you want a bit of batter on the toothpick.
Allow brownies to cool totally at room temperature. For a firmer caramel, refrigerate the brownies and slice just before serving (they will taste extra fudgy when cold!). For a more melty caramel (like what's picture below), you can slice up your brownies in the pan as soon as they're cool. Store leftovers at room temperature or in the refrigerator.

Notes

You can use either dutch-process (like Hershey's Special Dark) or natural cocoa powder.

The caramel recipe can be halved if you wish to avoid having leftover caramel!

Caramel recipe loosely adapted from Cupcake Jemma

Grain-Free Tahini Swirl Brownies

May 10, 2019 by Rachael Ng 1 Comment

If you haven’t jumped on the tahini + chocolate bandwagon yet, then this is the recipe for you! But also, if you love tahini desserts then this is also the recipe for you. These brownies are ultra fudgy with just the right amount of melted chocolate, cocoa powder, and tahini. All topped with a beautiful tahini swirl! I mean, look at it.

When I set out to make these brownies, I wanted to come up with a totally fudgy, not-too-rich brownie that was free of grains, dairy, and oil. And then, of course, I sweetened them with coconut sugar (along with the chocolate chips) to make these indulgent babies a little bit better for you.

The method that I like best when baking brownies is to use melted chocolate with an oil (in this case, the tahini) and some cocoa powder, and then whisk the eggs and sugar until they’re nice and fluffy. The whisking is what gives these brownies a bit of lift, and all the wet ingredients help them stay totally fudgy.

For this recipe, I took my love for sesame a bit further than your typical tahini brownie by adding a bit of toasted black sesame powder. I highly recommend you make your way to the nearest Asian market, buy a big (and cheap!) bag of black sesame seeds, and spend 10 minutes making the powder. It’s affordable, easy, and adds another element of nuttiness to these brownies. And if you haven’t toasted black sesame seeds before, then you’re in for a treat, because the smell is divine.

Some of the ingredients I love for this recipe:

Chocolate chips add a ton of moisture, flavor, and sweetness to these brownies. In my experience, with this specific recipe, they also lend a hand to the shiny top crust of the brownies.

Tahini is simply ground sesame seeds – think “peanut butter” but with sesame seeds instead of peanuts. It’s delicious in savory dishes and desserts. I especially love how it pairs with chocolate, and anyone who has ever tasted a tahini dessert from me has loved it!

Dutch-process cocoa powder has a deeper chocolate flavor than natural cocoa powder. I like to use Hershey’s Special Dark Cocoa because it’s affordable and easy to find. They recently switched from a 50/50 dutched/natural mix to all dutch-process for their Special Dark Cocoa, so check your labels.

Coconut sugar is an unrefined, low GI sweetener. It doesn’t taste like coconut, and since it’s low GI, it doesn’t spike blood sugar as high as white sugar, honey, or maple syrup would.

Arrowroot starch is a corn allergy-friendly thickener, but if you don’t have this on hand, feel free to use corn starch.

Toasted black sesame powder is simply toasted black sesame seeds that have been ground up in a blender or food processor. It’s aromatic and nutty and elevates the delicious sesame flavor in these brownies.

Yield: 16 Brownies

Grain-Free Tahini Swirl Brownies

Ultra fudgy brownies made grain-free, dairy-free, and oil-free! These brownies are loaded with chocolate and tahini and topped with a beautiful tahini swirl!

Prep Time 30 minutes

Cook Time 30 minutes

Additional Time 30 minutes

Total Time 1 hour 30 minutes

Ingredients

Brownies

1 ½ cups dairy-free chocolate chips
¾ cup tahini
2 Tbsp dutch-process cocoa powder
3 large eggs, room temp
1 cup coconut sugar
1 tsp pure vanilla extract
4 ½ Tbsp arrowroot starch
¼ cup toasted black sesame powder
½ tsp salt

Tahini Swirl

Instructions

Make your toasted black sesame powder by toasting ½ cup of black sesame seeds in a skillet over medium heat (I highly recommend getting these at your local Asian market/grocery store to save money!) . Stir constantly until seeds are toasted - you'll begin to smell a very aromatic nutty scent. Add the toasted seeds to a blender or food processor and blend until a powder forms.
Bring your eggs to room temperature by placing them in a glass of warm water for around 10 minutes. Meanwhile, preheat your oven to 325°F. Prepare your baking dish by spraying it with olive oil and then lining the bottom + 2 sides with a long strip of parchment paper. Crease the excess parchment paper over the sides.
Using the double boiler method (place heatproof bowl over a pot with 1" of water on medium heat, making sure bowl doesn't touch the water), melt the chocolate chips and tahini in a medium bowl until smooth. Remove from heat and stir in the cocoa powder; set aside.
In a stand mixer fitted with the whisk attachment, add the coconut sugar and eggs. Begin whisking on medium-high speed and add the vanilla extract. Continue whisking until the mixture becomes thick and light brown in color. It will look very bubbly.
Add the chocolate mixture to the whisked eggs and sugar. Gently fold the chocolate in - this will take a few minutes. Then fold in the arrowroot starch, black sesame powder, and salt until totally combined. The batter will be thick.
Scrape batter into your prepared baking dish and use a spatula to smooth out the top.
In a small bowl, mix together the remaining ¼ cup of tahini with 2 Tbsp of agave. Drop spoonfuls of the tahini mixture onto the top of the brownie batter, creating 9 blobs - 3 across and 3 down (see photo). Use a chopstick (or wooden skewer) to drag and swirl the tahini into the top of the batter. Be careful not to over-swirl or you won't have the defined swirls.
Bake brownies at 325°F for 25-35 minutes or until a toothpick inserted into the middle comes out with a bit of batter. You want to under-bake these a bit for maximum fudginess, but feel free to bake them a little longer if you like your brownies less fudgy.
Allow brownies to cool completely in the dish (I like to sit mine on top of a cooling rack). Run a butter knife along the edges without parchment paper, and then use the parchment paper overhang to pull the brownies up and out of the dish. Slice into 16 squares, wiping your knife between each slice for a cleaner look.
Store leftovers in an airtight container at room temperature.

Notes

The toasted black sesame powder adds to the delicious sesame flavor in these brownies, but you can replace the powder with ¼ cup of cocoa powder if need be. Your brownies will be more rich and taste less sweet.

Arrowroot starch can be replaced with corn starch.

Dutch-process cocoa can be replaced with natural cocoa powder since this recipe contains no leavening agents (baking soda, etc).

Grain-free

Some of the ingredients I like for this recipe:

Ingredients

Brownies

Marshmallow

Instructions

Notes

Recommended Products

Nutrition Information:

Yield:

Serving Size:

Did you make this recipe?

More chocolate recipes you might like:

Some of the ingredients I love for this recipe:

Ingredients

Instructions

Notes

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Nutrition Information:

Yield:

Serving Size:

Did you make this recipe?

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Some of the ingredients I love for this recipe:

Ingredients

Brownies

Frosting

Instructions

Notes

Nutrition Information:

Yield:

Serving Size:

Did you make this recipe?

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A few of the ingredients I love for this recipe:

Ingredients

Caramel Filling

Brownies

Instructions

Notes

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Ingredients

Brownies

Tahini Swirl

Instructions

Notes

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Yield:

Serving Size:

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