WE LEAVE FOR NORWAY A WEEK FROM TODAY AND I’M SO FLIPPIN’ EXCITED! My whole fam jam is flying from Orlando to Oslo and Thomas and I will be meeting them there. We have a direct flight from Portland to Iceland with a 20 hour layover in Reykjavík. The Blue Lagoon is only thing on my list so far to-do on our layover. Since we’re going to have some time, do you guys have any suggestions on places to eat or drink in Reykjavík?
I’m going to be good about bringing my camera around and documenting everywhere we go! On our itinerary is Oslo, Bergen, and Stavanger – So stay tuned!
On top of getting prepared to leave for Norway, we have our engagement pictures on the Oregon Coast this Thursday. So I have been running around like a chicken with my head cut off doing errands, wedding planning, shopping, and BAKING. Not that baking has anything to do with me accomplishing things on my to-do list, but a girl’s gotta do whatta girl’s gotta do.
Now, let’s talk about these Tahini Brownies, shall we? I never knew this level of fudgy wonderment and admiration could exist…AND they are semi-healthy to boot! Healthy for a brownie at least and you would never know the difference. I have eaten a fair share of brownies in my day, and I would put these up as a contender with the best of em’.
No butter. No oil. No refined sugar. No flour. BAM!
The creamy tahini gives these a little bit of a nutty flavor, and the maple syrup and coconut sugar provides the sweetness. Thank you Ambitious Kitchen for bestowing me the best brownie recipe there ever was and giving me inspiration to make a whole bunch of other amazing treats where healthy ingredients are hiding. Maybe avocado brownies next?
Also, please don’t judge that I used a pie dish to make these brownies. You would think someone who likes to cook would own a 9×9 inch baking pan!
Tahini Brownies – Recipe by Ambitious Kitchen
– 1 cup tahini
– 1/2 cup coconut sugar
– 1/4 cup pure maple syrup
– 1 teaspoon vanilla extract
– 2 eggs
– 1/3 cup unsweetened cocoa powder
– 1 tablespoon coconut flour
– 1/2 teaspoon baking soda
– 1/4 teaspoon salt
– 1/3 cup chocolate chips
For the chocolate drizzle
– 2 tablespoons chocolate chips
– 1 teaspoon coconut oil
What to do
1) Preheat oven to 350 degrees F. Grease a 9×9 inch baking pan with cooking spray.
2) In a large bowl, combine the tahini, coconut sugar, maple syrup, vanilla extract and eggs until smooth and well combined. Gently fold in cocoa powder, coconut flour, salt and baking soda until batter is smooth. Fold in 1/3 cup chocolate chips into the batter. This batter should be rather thick.
3) Spread batter evenly in prepared baking pan. If it’s giving you trouble to spread (because it’s on the thicker side), spray a rubber spatula with nonstick cooking spray (trust me, it helps!). Bake for 22-30 minutes or until knife inserted into the middle comes out clean or with just a few crumbs attached. Don’t overbake!
4) After brownies have cooled a few minutes, prepared the chocolate drizzle: Place a small saucepan over low heat, add chocolate chips and coconut oil and stir frequently until melted and smooth. Generously drizzle over the brownies. Makes 16 brownies.