Gooey, decadent, chocolate-y goodness.

These brownies have received the mother, brother, father, and grandmother seal of approval.

The secret, my friends, is tahini: ground sesame seeds. I’ve long been a fan of tahini drizzled atop my rice bowls, as an ingredient in my hummus, and as a dip for my veggies.

But tahini can do so much more than that. Turns out, it works wonders in sweet desserts as well, transforming the texture and adding a much-desired fudginess.

These brownies do not taste like tahini. They do, however, taste like fudgy, decadent, dark chocolate. An instant crowd-pleaser!

Secret Ingredient Tahini Brownies (extra fudgy, dairy-free, oil-free)

Inspired by (and adapted from) Ambitious Kitchen
Yields one 8×8 pan

Wet Ingredients
2 eggs 
1 cup tahini
1/2 cup sugar
1/4 cup honey
2 teaspoons vanilla extract
1/4 cup brewed coffee
spoonful of blackstrap molasses (optional)

Dry Ingredients
1/2 cup unsweetened cocoa powder
2 tablespoons all-purpose flour
1/2 teaspoon baking soda
1/4 teaspoon sea salt
3/4 cup chocolate chips

Instructions
1. Preheat oven to 350°F.
2. In a medium mixing bowl, beat eggs, then add other wet ingredients. Mix well.
3. Add dry ingredients. Mix until combined.
4. Pour into a greased 8×8 pan and bake for 30-35 minutes. It’s important not to overbake. An inserted toothpick should come out mostly (but not entirely!) dry.
5. Let cool for at least 30 minutes before cutting into squares. Devour!