Adapted from the recipe found at House & Home, this variation is a healthier brownie and so, so tasty!
Swirled Tahini Brownies
Makes 16 brownies
1/2 cup + 2 tbsp coconut oil
1 1⁄4 coconut sugar
3⁄4 cup cocoa powder
1⁄4 tsp salt
1⁄2 tsp pure vanilla extract
2 large eggs
1⁄2 cup all-purpose flour
1⁄4 cup tahini
Position rack in lower third of oven and preheat to 325°F. Grease inside of 8-inch square pan, then line with parchment paper, leaving 1 inch of overhang.
In medium to heavy-bottomed saucepan over low heat, add coconut oil, coconut sugar, cocoa and salt. Melt mixture, stirring often, until coconut oil and cocoa have fully melted together (the sugar will remain gritty). Remove from heat and let mixture sit until warm.
Stir vanilla into mixture. Add eggs one at a time, stirring vigorously after each addition, until batter is shiny and thick. Add flour and stir until incorporated and glossy. Pour into prepared pan and spread evenly.
In medium bowl, whisk tahini with our regular honey or our Vanilla Infused honey and salt. Drizzle over brownie batter. To create a marbled look, run tip of a sharp knife through the tahini.
Bake in oven for 20 to 25 minutes, or until set. Let cool completely on rack. Cut into 16 pieces.