Seriously Chocolate Brownies

I love going to potluck brunches because there’s always a chance I will discover something new and delicious. That’s how I came across a brownie recipe that has a deeper chocolate flavor than any I’ve tasted before.  My friend Rhea brought the whole pan of brownies to share, and she took very few of them home with her.

What’s different about these brownies?  Rhea uses organic cacao powder instead of cocoa and Guitard 60-70% cacao dark chocolate chips—upgrades from the chocolate I usually choose--and no grains are used.  She adapted a recipe from www.ambitiouskitchen.com. 

Seriously Chocolate Brownies – makes 25 

1 cup tahini
1/2 cup coconut sugar
1/4 cup pure maple syrup
1 teaspoon vanilla extract
2 large eggs
1/3 cup organic cacao powder
1 tablespoon coconut flour
1/2 teaspoon baking soda

1/4 teaspoon salt 

1/3 cup Guitard 60-70% cacao dark chocolate chips  

Begin preheating the oven to 350 degrees.  Grease an 8 or 9-inch pan with nonstick cooking spray and set aside. 

In a large bowl, combine the tahini, coconut sugar, maple syrup, vanilla extract and eggs and stir until well combined. Add cacao powder, coconut flour, baking soda and salt and stir until the batter is smooth. Add the chocolate chips and stir. The batter should be rather thick. 

Spread batter evenly in prepared baking pan. Bake for 22-30 minutes or until a knife inserted into the middle comes out clean or with just a few crumbs attached. Don't over-bake!

                          For more recipes, order "Help! My Apartment Has a Kitchen!"