Chocolate Tahini Swirl Brownie Cake
Soft and moist brownie cake with a thin crusted tahini layer and chocolate chips inside and on top! These are made with almond flour so it's gluten-free and sweetened with maple syrup! This brownie cake makes for a great snacking cake!
Servings 12 bars
Ingredients
- 1/2 cup almond flour
- 1/4 cup cacao powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon sea salt
- 2 large eggs
- 1 cup creamy tahini unsalted
- 2/3 cup maple syrup
- 1 teapsoon vanilla extract
- 3/4 cup chocolate chips
Topping
- 1/4 cup creamy tahini
- more chocolate chips
Instructions
- Preheat oven to 350F. Prepare 8x8 baking pan with liner.
- In a large mixing bowl, add eggs, tahini, maple syrup and vanilla to whisk.
- Add in almond flour, cacao powder, baking soda and sea salt to mix until just incorporated. Mix in chocolate chips.
- Transfer to baking pan and smooth tops with spatula. Drizzle creamy tahini on top and use a toothpick to create swirls. Add more chocolate chips on top. Bake for 30 minutes and allow to cool for 5 mins before transferring to cooling rack! Cut into squares when cooled!