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These rich, chewy brownies taste so good that you'll find yourself making them for your family every Saturday night. They have a chewy inside and a crisp outside. The taste is rich and luxurious, and everyone gets a "corner". Treat yourself to these brownies today.


Bake these in a muffin pan so everybody gets “corners”. 

Wet Ingredients:
¼ cup tahini (sesame butter)
¼ cup sunflower or walnut oil
1 teaspoon lecithin
½ cup maple syrup
½ cup organic cane sugar
¾ cup cocoa powder
1 teaspoon Tahitian or bourbon vanilla
¼ cup water or water with 1 tablespoon of (decaf) coffee crystals) or other flavor enhancer liquid

Dry Ingredients: (Mix in separate bowl)
½ cup sorghum flour
¼ cup tapioca flour
¼ cup almond meal, hazelnut, or brown rice flour
½ teaspoon xanthan gum (optional)*
1/8 teaspoon salt

Preheat oven to 350 degrees.  With paddle in mixer, emulsify tahini, oil and lecithin.  Let this blend for 4-5 minutes.  Then add other “wet” ingredients.  When fully incorporated, add dry ingredients.  Distribute into regular sized, oiled 12-muffin pan.  Rest muffin pan on an ice pack for one hour.  Bake for 25 minutes. 

*With "small" baked items such as brownies, muffins, or cookies -- gums such as xathan or guar are optional. They make things "stick" together better, so they are much more important to use when baking larger items such as loaves of bread or full-size cakes.