Meet your new favorite dessert: Double Fudge Tahini Chocolate Chip Brookies! I’m going to go on the record here, and say that these beautiful bites of heaven are everything you need in life, combining the most delicious chocolate fudge brownies on the bottom, and my Life Changing Tahini Chocolate Chip Cookies on top.
The idea for this creation was born when I was chatting with my friend Nicole Cogan, otherwise known on Instagram as @nobread. You see, one of many things we have in common, is our shared love of gluten-free desserts. Nicole went viral with her Double Chocolate Fudge Brownies, and as you all know, I went viral with my Life Changing Tahini Chocolate Chip Cookies; which got us to thinking: what if we combine both recipes and create something brand new?
Well, friends. As you can see, the result is absolutely magical. Don’t you agree? Just take a look at these!
We had to play around with the baking time to get it just right, but we did it!
What you need to make these Double Fudge Tahini Chocolate Chip Brookies
Almond flour: I love the texture of these blondies by using almond flour. I know some of you have allergies and can’t use almond. Although we haven’t tested all the flour substitutions, we do know that you can substitute the almond flour for gluten-free all purpose flour. I always recommend this one.
Cacao powder: Cacao is a superfood, so just think of all the health benefits you are getting by using cacao powder! You can also substitute for unsweetened cocoa powder if you don’t have cacao.
Coconut sugar: Coconut sugar is an unrefined sugar and I prefer using it in my recipes instead of white sugar.
Coconut oil: Coconut oil is needed for the brownies layer, but you can sub for ghee or butter if you choose!
Eggs: For a vegan option, you can swap out the eggs in this recipe for flax eggs.
Vanilla: Vanilla extract really gives this recipe the ultimate flavor boost.
Almond Milk: You can use any non-dairy milk of choice.
Baking soda: Of course baking soda is an essential ingredient to make these babies rise, just enough!
Maple syrup: Maple syrup is my favorite unrefined sweetener to use in my Life Changing Tahini Chocolate Chip Cookies recipe, so we use it in this recipe too. You can definitely omit and substitute for coconut sugar if you prefer.
Chocolate Chips: Lots and lots and lots of chocolate chips, my friends! My favorite dairy-free chocolate chips for baking are always these!
How to make these Double Fudge Tahini Chocolate Chip Brookies
To make this recipe, it couldn’t be easier. First prepare the batter for the brownies, and add it to a greased 8×8 baking dish. Then, prepare the batter for the cookie portion, and layer it on top of the brownie batter. I like to do this with a spoon, adding tablespoons at a time, to give this more of a marbled effect. Then you cover it with foil and bake for 15 minutes. Then bake for another 15 minutes, without the foil. The bars will be gooey – the way blondies should be!
This recipe will make 12 to 14 squares, depending on how large you cut them. You can store them in an airtight container in the refrigerator for up to one week. Enjoy!
If you make this recipe, be sure to leave a comment and rating below! And of course, since you all know that I practically live on Instagram, be sure to tag me in your creation so I can repost on my IG stories!
Meet your new favorite dessert: Double Fudge Tahini Chocolate Chip Blondies! I'm going to go on the record here, and say that these beautiful bites of heaven are everything you need in life, combining @nobread's famous double fudge brownies on the bottom, and my Life Changing Tahini Chocolate Chip Cookies on top. Need I say more?
Brownies Layer (Base Layer):
1 1/2cupsalmond flour
1/4cupmelted coconut oil
Tahini Chocolate Chip Cookie Layer (Top Layer):
Preheat oven to 350 F.
Grease an 8x8 baking dish well (or line the inside with parchment paper).
Begin by preparing the brownies layer.
In a large bowl, mix together the almond flour, cacao powder, coconut sugar, baking soda, and salt.
In a small bowl, mix together the melted coconut oil, eggs, vanilla, and almond milk.
Pour bowl of wet ingredients into the larger bowl of dry ingredients and incorporate.
Transfer the batter to the baking dish and make sure the brownies layer is spread evenly.
Next, prepare the cookie layer.
In a large bowl, mix together all of the ingredients, ensuring that everything is coated well.
Use a spoon to add dollops of cookie dough on top of the brownies layer.
Cover with foil.
Bake for 15 minutes.
Remove the foil, and bake for another 15 minutes.
Let cool completely before slicing into squares.
Enjoy the gooey, chocolatey goodness!
Did you make this recipe?
I’d love to see what you made - tag @kalejunkie in your posts and I’ll re-share!