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Paleo Chocolate Tahini Brownies – Adapted from Bon Appetit

July 8, 2020 April 7, 2021 prettydeliciouslife

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Pretty Delicious Life Paleo Chocolate Tahini Brownies - Adapted from Bon Appetit

Pretty Delicious Life Paleo Chocolate Tahini Brownies – Adapted from Bon Appetit

OK so before you call me out, YES I am aware that I have several brownie recipes on the blog, but truly there’s room for everyone in the space so bring it on, brownies! My new favorite low FODMAP brownie recipe is this recipe I adapted from Bon Appetit to be both a low FODMAP dessert and a Paleo friendly dessert which is like the holy grail of brownies if you ask me.

I’ve adapted this low FODMAP brownie recipe from the original recipe into a low FODMAP dessert perfect for those of you following a gluten free, grain free, low FODMAP diet!

This week I am registered for a Food Photography virtual summit, where I am learning so much about how to improve as a food photographer + gaining industry tips, tricks, and knowledge. Today the summit has a photo theme, and that theme is desserts, so I decided to whip up these brownies in order to participate. They’re pretty and delicious, so naturally they belong here!

If tahini isn’t your thing, you can substitute your favorite nut butter instead or leave it out altogether, though that’s my favorite part of this low FODMAP brownie recipe, personally. When I’m feeling like I just need a simple, chocolatey, classic low FODMAP brownie though, I will double this recipe, omit the tahini and maple syrup and enjoy the most fudge-y, decadent brownies you’ll ever imagine! No lying, these babies are simply the best!

Ingredients

3 tbsp tapioca flour

2 tbsp unsweetened cocoa powder

6 oz dark chocolate, chopped

3 tbsp coconut oil

4 tbsp tahini, divided

2 large eggs

1/3 cup Swerve sugar replacement

1/4 cup coconut sugar or light brown sugar if tolerated

1 tsp kosher salt

1 tsp vanilla extract

1 tbsp maple syrup

  • Preheat oven to 350°. Line an 8×8″ baking dish with 2 overlapping pieces of parchment paper, leaving at least a 3″ overhang on 2 sides.
  • Whisk tapioca flour and cocoa powder in a medium bowl until no lumps remain. Heat chocolate, oil, and 1 Tbsp. tahini in a small saucepan over low, stirring, until melted and smooth.
  • Using an electric mixer on medium-high speed, beat eggs, swerve sugar, and coconut/brown sugar in a large bowl until light, smooth, and doubled in volume, 3–4 minutes. Beat in salt and vanilla to combine, then beat in chocolate mixture, scraping down sides as needed, until incorporated. Beat in tapioca flour mixture, then increase speed to medium-high and beat until mixture is thick and holds its shape, about 30 seconds.
  • Stir maple syrup and remaining 3 Tbsp. tahini in a small bowl. Scrape batter into prepared baking dish and smooth top. Dollop agave mixture over and swirl into top of batter with a skewer or toothpick.
  • Bake brownies until sides are puffed, top is browned, and a tester inserted into the center comes out with a few moist crumbs attached, 22–26 minutes. Let cool before removing from pan and cutting into 16 squares.

Brownies can be made 3 days ahead and stored at room temp wrapped in plastic wrap or in the fridge.

Paleo Chocolate Tahini Brownies

Pretty Delicious Life
Adapted to be paleo friendly from Bon Appetit’s Gluten Free Chocolate Tahini Brownies
5 from 1 vote
Print Recipe Pin Me
Prep Time 10 mins
Cook Time 25 mins
Total Time 35 mins
Course Dessert
Cuisine American
Servings 16

Ingredients
  

  • 3 tbsp tapioca flour
  • 2 tbsp unsweetened cocoa powder
  • 6 oz dark chocolate chopped
  • 3 tbsp coconut oil
  • 4 tbsp tahini divided
  • 2 large eggs
  • 1/3 cup Swerve sugar replacement can use granulated sugar per the original recipe if you tolerate, I don’t so I like Swerve
  • 1/4 cup coconut sugar or light brown sugar if tolerated
  • 1 tsp kosher salt
  • 1 tsp vanilla extract
  • 1 tbsp maple syrup

Instructions
 

  • Whisk tapioca flour and cocoa powder in a medium bowl until no lumps remain. Heat chocolate, oil, and 1 Tbsp. tahini in a small saucepan over low, stirring, until melted and smooth.
  • Using an electric mixer on medium-high speed, beat eggs, swerve sugar, and coconut/brown sugar in a large bowl until light, smooth, and doubled in volume, 3–4 minutes. Beat in salt and vanilla to combine, then beat in chocolate mixture, scraping down sides as needed, until incorporated. Beat in tapioca flour mixture, then increase speed to medium-high and beat until mixture is thick and holds its shape, about 30 seconds.
  • Stir maple syrup and remaining 3 Tbsp. tahini in a small bowl. Scrape batter into prepared baking dish and smooth top. Dollop agave mixture over and swirl into top of batter with a skewer or toothpick.
  • Bake brownies until sides are puffed, top is browned, and a tester inserted into the center comes out with a few moist crumbs attached, 22–26 minutes. Let cool before removing from pan and cutting into 16 squares.

Notes

Brownies can be made 3 days ahead and stored at room temp wrapped in plastic wrap or in the fridge.
Tried this recipe?Mention @prettydeliciouslife or tag #PDLrecipes!
Keyword Paleo
Previous Post: « Berry Lemonade Paleo Pop Tarts
Next Post: Paleo Raspberry Scones »

Reader Interactions

Comments

  1. C

    March 13, 2023 at 11:41 pm

    Hi! Your recipe sounds delicious! Just wondering what size pan you used? I don’t seem to see any info on that. Thank you.

  2. prettydeliciouslife

    March 18, 2023 at 4:58 pm

    Hi there! I used an 8×8 brownie pan for these brownies. I hope you enjoy!

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About Kim:

Hi! I’m Kim, the full-time recipe developer, photographer and creator behind Pretty Delicious Life, where you’ll find 100% gluten free, healthier recipes developed with a happy gut in mind. What started out as a space for me to record my favorite gut-friendly recipes has turned into a space for people like you, who absolutely LOVE food but are looking for healthier versions of their favorite recipes that make them feel amazing both inside and out.

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