Prep time: 20 minutes
Bake time: 35 minutes
These might go down as my favorite batch of chocolate squares I've ever made (yet, anyway). You could call it a brownie, but I prefer squares. The combo of chocolate, banana, and tahini... boy, it hit the spot. These are gooey and sweet so if that's what you're in the mood for, I think you'll like them.
C O N S I D E R A T I O N S
If you'd like to reduce the sweetness, try 1/4c maple syrup. I personally would keep the coconut sugar for a balanced flavor.
I used Maldon's smoked sea salt and HIGHLY recommend it!! Surprisingly tasty.
I haven't tested flax eggs, but you could sub the eggs with 2-3 flax eggs.
I used raw cacao, not cocoa, but feel free to try. To learn more about the difference between these in baking, check out my article here!
To keep them gluten-free, I went with brown rice flour, which is very neutral. Almond / coconut flour could work too. If you try coconut, be aware that it will absorb more liquid and possibly come out a bit dry.
I N G R E D I E N T S
2 large bananas + 1 for topping
3/4 c runny tahini
1/3 c maple syrup
1/4 c brown rice flour
1/4 c cacao
2 Tbsp coconut sugar
2 Tbsp coconut oil
2 large eggs
1 tsp baking powder
1/2 tsp baking soda
1/2 Tbsp vanilla
1/2 tsp sea salt
1/2 tsp cinnamon
chopped dark chocolate
S T E P S
Preheat oven to 350 F and line an 8x8 pan with parchment paper.
In a medium bowl, mash two bananas. Add the tahini, maple syrup, melted coconut oil, coconut sugar, eggs, and vanilla. Stir until well combined.
In a separate bowl, mix together the brown rice flour, cacao, cinnamon, salt, baking powder, and baking soda. After stirring, add this mixture to the wet ingredients and combine until all dry pieces are incorporated.
Chopp up the dark chocolate, set aside a small amount to top with, then add the bulk of it to your mixture. Lightly fold together.
Pour your batter into the pan. Slice your remaining banana in half length-wise. Gently place it on top of your batter in whatever pattern you want - I laid the halves side by side, going in the same direction. Top with the chocolate you set aside, sprinkle sea salt, and pop in the oven.
Bake for about 35 minutes. I took mine out at 30 minutes and the squares were VERY gooey. I like gooeyness but this was too much for me. I'd shoot for 35 min - it'll still be gooey but should not be wobbly (if that makes any sense). Be sure to let them cool completely before cutting, I waited hours.