Here at Fig and Pickle, we can never resist a brownie and luckily for us, these paleo brownies taste just as good (if not better) than the normal sugar filled versions! They are totally refined sugar and gluten free! Try not to eat them all at once because they taste even better the next day and should keep for a week in an airtight container. We, of course, use our battery-free scales to measure the ingredients. Get yours here!
200g butter (or coconut oil for dairy free)
200g dark chocolate (we love ombar to keep it totally natural)
200g coconut sugar
2 tsp vanilla extract
200g gluten free flour
sea salt flakes
4 tbsp. tahini
Preheat oven to 180C and line a 25 x 25cm tin with baking paper.
Melt the butter (or oil) with the chocolate over a low heat. Remove and allow to cool.
Mix the sugar, eggs and vanilla essence together and combine with the melted chocolate mixture. Sift in the flour, add a pinch of salt, then add the tahini and stir.
Pour the mixture into the baking tin, scatter some sea salt flakes on top, and bake for about 25 minutes, until it is just set.
Leave to cool before cutting into squares.