Brownies - THE BEST Paleo Tahini

Prep Notes

These are intensely fudgy brownies, the only way I like brownies. The tahini adds a rich, earthy, sesame flavor.




  • 3 tbs. arrowroot or tapioca flour
  • 2 Tbs. cocoa powder (I use cacao)
  • 1 cup mini Enjoy Life Chocolate Chips, available here, or 6 oz semi sweet chocolate
  • 3 tbs. coconut oil or ghee
  • ¼ cup tahini (or other nut butter)
  • ¾ cup coconut sugar or maple sugar (adds a nice maple flavor.  I sub out with 1/4 organic confectioner)
  • 2 eggs
  • 1 tsp. vanilla (try almond or coconut for a change of taste)
  • ½ tsp. salt


  1. Preheat the oven to 350 degrees. Line a 9x9 with two sheets of parchment paper so that the paper overhangs on all sides. See the photo in the post above.
  2. Combine the arrowroot and cocoa powder in a small bowl.
  3. Melt the chocolate chips, coconut oil, and tahini in a saucepan over very low heat.
  4. Beat the eggs and sugar together in an electric mixer on medium high speed until lightened in color and texture, about 4 minutes. Add the vanilla and salt. .
  5. Add the melted chocolate mixture, and stir briefly. Then add the dry ingredients and stir until a thick batter forms.
  6. Pour the batter into the prepared pan. Bake for 22 minutes, until a toothpick comes out with a few crumbs. Cool completely before removing from the pan and cutting.


These freeze well!