⅓ C dark chocolate chips (can sub semi-sweet or milk chocolate)
2 Tbsp white chocolate chips
fresh raspberries
Instructions
Preheat oven to 350 degrees. Grease a 8X8 inch baking pan with coconut oil cooking spray.
In a medium bowl add tahini, brown sugar, maple syrup, 1 Tbsp coconut oil, vanilla and eggs. Use an electric mixer to combine ingredients, mix on high speed for 1 minute.
Add espresso powder, cacao powder, cinnamon, baking soda and salt and mix on low speed until incorporated. Fold in ⅓ C dark chocolate chips.
Bake for 18-22 minutes, until toothpick inserted in the middle comes out clean. Do not overbake!!
Allow brownies to cool. While brownies are cooling add white chocolate chips and remaining 1 tsp coconut oil to a microwave safe bowl. Microwave on high for 1 minute until melted, stir until smooth. Drizzle white chocolate over the brownies. Cut brownies into squares and serve with fresh raspberries.
Recipe by Good Thyme Kitchen at https://www.goodthymekitchen.com/flourless-fudgy-tahini-brownies/