Again my two favourite things in one recipe, beginning to think I’m obsessed with Tahini.

The addition of a sweet tahini swirl gives these Chocolate Tahini Brownies a delicious chocolate/caramel taste.

They are really gooey YUM!!!

Sorry not worked out the nutrition but if someone does please message me and I’ll put it on.

LCHF Chocolate Tahini Brownies

Makes 9 to 12 brownies


170g/6 oz unsweetened chocolate

3 tbsp coconut oil

1 tbsp tahini

2 large eggs

50g/1/4cup granulated sweetener (I used Monk Fruit)– adjust this to your taste

50g/1/4 cup brown granulated sweetener (I used Sukrin Gold)– adjust this to your taste

2 tbsp Cacao powder

1 tsp sea salt

2 tsp vanilla extract


3 tbsp tahini

3 tbsp sugar free maple syrup

Prepare an 8″ square baking pan by lining with parchment paper. (if you don’t have parchment, you can spray it with cooking spray, but parchment works best)

Preheat oven to 175c/350f

In a small bowl over a saucepan of hot water, stir chocolate, coconut oil, and 1 T tahini over low heat just until melted and smooth. Set aside to cool slightly.

In a large mixing bowl, combine eggs and sweeteners. Whisk on medium-high for 4-5 minutes until light and smooth. Mixture should increase in volume.

Mix in salt and vanilla extract.

Mix in chocolate mixture with a spatula until smooth and combined.

Add cocoa powder and mix until smooth.

Pour batter into prepared pan.

To make tahini swirl, whisk together tahini and maple syrup in a small bowl. 

Drop by dollops onto the batter and use a toothpick or wooden skewer to swirl.

Bake for 20-25 minutes until toothpick inserted comes out with fudgy crumbs. Be careful to not overbake. ( you have to play chicken with it as all ovens are different)

Cool completely before cutting and store at room temperature in an airtight container or you can also freeze it.

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