Tahini Halvah Brownies

If you’ve never thought of used tahini in a “sweet” recipe, these brownies are going to change your mind! The nutty, savory flavor of tahini is a perfect complement to rich, chocolatey brownies. This easy recipe requires no stand mixer, is naturally gluten- and dairy-free, and is ready to bake in under 10 minutes! And we’ve made these extra special with the addition of chopped halvah, generously sprinkled on top of the batter prior to baking. The halvah sinks into the brownies while they bake, so you get a taste in every bite!

Makes 16 Servings

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Ingredients

1/4 cup Joyva Tahini
1/2 cup + 2 tablespoons honey, divided
1/2 cup refined coconut oil, melted and slightly cooled
3 large eggs, at room temperature
1 teaspoon vanilla extract
1/2 cup coconut flour
1/4 cup unsweetened cocoa powder
1/4 teaspoon kosher salt
Joyva Halvah, chopped, any variety (1/2 – 1 cup)

Directions

Preheat the oven to 350 degrees; line an 8” x 8” baking pan with parchment paper, leaving an overhang on all sides.
Whisk the tahini and 2 tablespoons of the honey in a small bowl; set aside.
In a medium bowl whisk the coconut oil, remaining 1/2 cup of honey, eggs and vanilla till smooth. Add the coconut flour, cocoa powder and salt and whisk again. Pour into your prepared pan.
Use a spoon to drizzle the tahini-honey mixture over the batter and top with the chopped halvah. Bake for 25 minutes and cool in the pan on a wire rack.
Use the parchment paper to remove brownie from the pan and transfer to a cutting board. For the neatest cuts refrigerate for a few hours (or up to overnight) before slicing.

Notes

If the tahini-honey mixture is too thick to drizzle, warm it up in the microwave for 30 – 45 seconds.

For no-mess pouring, spray your measuring cup with non-stick cooking spray before adding your honey. It will pour right out without leaving a drop behind!

We like to use refined coconut oil because it has a neutral flavor. You can substitute with unrefined; you might detect a more “coconut” flavor as a result.