Olive Oil Tahini and Espresso Gluten-Free Brownies
Prep Time: 20 minutes | Cook Time: 25 minutes | Makes 12 brownies
1/4 cup olive oil
1/2 cup tahini, well stirred, divided
1/2 cup roughly chopped dark chocolate
1/2 cup sugar, divided
1/2 cup brown sugar
2 large eggs, room temperature
1 tsp vanilla extract
1/4 cup Wellmade Restorative Balance or cocoa powder
3 tbsp almond flour
1/2 tsp salt
1/2 cup espresso chocolate chips
1-2 tbsp flaky salt
Preheat oven to 350 degrees. Line an 8x8 square pan with parchment paper, leaving 2" excess on at least two sides.
Whisk together almond flour, Wellmade Restorative Balance and salt. Set aside.
In a small saucepan, melt chocolate, ⅓ cup tahini and olive oil. Once melted and glossy, remove from heat. Cool for about 5 minutes. While chocolate mixture is cooling, place eggs and sugar into a stand mixer fitted with whisk attachment. Beat eggs and sugar for 4-5 minutes. Add vanilla, beating until well combined. Beat in cooled chocolate mixture until well combined. Whisk in dry ingredients until well combined. Fold in espresso chocolate chips.
Spread the batter into the prepared pan. Press batter evenly into corners. Mix together 3 tbsp tahini with 1 tbsp sugar until well combined. Scatter 5-6 scoops of sweetened tahini on top of brownie batter. Using a toothpick, create swirls of tahini through the brownie batter.
Bake at 350 F for 22-26 minutes. Cool in pan on a cooling rack for about 1 hour. Top with flaky salt, slice and enjoy!