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Lawrence D. Smith

Maple Tahini Fudge Brownies

These Maple Tahini Brownies feature a fudgy avocado and cocoa base topped with melted dark chocolate, creamy tahini, and optional maple syrup. Made with almond flour and a sugar substitute, they deliver rich chocolate flavor with a nutty finish.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 10 Brownies
Course: Dessert
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

For the Brownie Batter
  • - 2 small ripe avocados
  • - 2 eggs preferably at room temperature
  • - ¼ cup unsweetened cocoa powder
  • - 6 tablespoons almond flour
  • - 1 tablespoon arrowroot starch or coconut flour
  • - ½ cup xylitol sugar or another sugar substitute
  • - 1 teaspoon pure vanilla extract
  • - ½ teaspoon baking soda
  • - ½ teaspoon sea salt
  • - A pinch of ground cinnamon
For the Chocolate Tahini Topping
  • - ¼ cup dark chocolate chips for melting
  • - ⅓ cup tahini
  • - 2 tablespoons maple syrup optional
  • - Chopped nuts for topping (optional)

Equipment

  • Oven
  • 8 × 8-inch square baking pan
  • Parchment paper
  • Mixing bowl
  • Food processor or blender
  • Measuring cups and spoons
  • Rubber spatula
  • Microwave-safe bowl or small saucepan for melting chocolate
  • Toothpick
  • Knife and cutting board (for slicing and optional chopped nuts)

Method
 

  1. Preheat the Oven: Preheat the oven to 350°F (175°C) so it is ready when the brownie batter is prepared.
  2. Prepare the Baking Pan: Line an 8 × 8-inch square baking pan with parchment paper, ensuring the base is covered. Set the prepared pan aside.
  3. Blend the Avocado Mixture: Place the ripe avocados, eggs, and unsweetened cocoa powder in a mixing bowl or food processor.
    Blend until the mixture is smooth and creamy, creating the fudgy base for the brownies.
  4. Incorporate the Dry Ingredients: Add the almond flour, arrowroot starch or coconut flour, and xylitol or chosen sugar substitute. Blend or mix until the batter is smooth.
    Use a spatula to scrape down the sides of the bowl and mix again if needed. Avoid overmixing to help preserve the brownies' fudgy texture.
  5. Transfer the Batter: Transfer the blended mixture to a mixing bowl if you used a food processor, making it easier to incorporate the remaining ingredients.
  6. Add the Flavorings and Leavening: Stir in the vanilla extract, baking soda, sea salt, and a pinch of ground cinnamon until evenly distributed throughout the batter.
  7. Fill the Baking Pan: Pour the brownie batter into the prepared pan. Use a spatula to spread it evenly into the corners and smooth the surface.
  8. Melt the Dark Chocolate: Place the dark chocolate chips in a microwave-safe bowl and melt them in the microwave, or melt them on the stovetop. Stir as needed until the chocolate is melted and smooth.
  9. Prepare the Tahini Topping: Add the tahini and optional maple syrup to the melted chocolate. Stir gently until the ingredients are combined into a smooth, evenly blended mixture.
  10. Add the Topping: Spread the chocolate-tahini mixture over the brownie batter, covering the surface. If desired, sprinkle chopped nuts over the top.
  11. Bake the Brownies: Place the pan in the preheated oven and bake for 25–30 minutes. Check the center with a toothpick; the brownies are ready when it comes out clean.
  12. Cool and Set: Remove the pan from the oven and let the brownies cool on the counter for 10 minutes. Transfer them to the refrigerator for another 5 minutes to help them set before slicing.
  13. Slice and Store: Cut the cooled brownies into portions and serve. For best storage, keep the remaining brownies in the refrigerator or freeze them.

Notes

  • Choose ripe avocados: Use 2 small, ripe avocados for a smooth brownie batter and a moist, fudgy texture.
  • Use room-temperature eggs: Room-temperature eggs are preferred and can blend more easily into the avocado mixture.
  • Select your sweetener: Xylitol is the original option, but raw sugar, coconut palm sugar, or date sugar can also be used. Nutritional values will vary depending on the sweetener.
  • Choose the right flour alternative: Use either arrowroot starch or coconut flour as specified in the recipe.
  • Avoid overmixing: Blend the batter only until smooth to help maintain the desired fudgy consistency.
  • Customize the topping: Maple syrup is optional, and chopped nuts can be added for extra crunch.
  • Check for doneness: Begin checking at 25 minutes and bake for up to 30 minutes. At higher altitudes, check around 22–25 minutes because baking times can vary.
  • Allow time to set: Cool the brownies on the counter for 10 minutes, followed by 5 minutes in the refrigerator, before slicing.
  • Store properly: Refrigerate or freeze leftover brownies for best storage.