Vegan & Gluten-Free Chocolate Chip Tahini Brownies

Preheat your oven to 350 degrees and line a 9x9 pan with parchment paper.

In a small bowl, prepare your flax eggs by combining 2 tbsp of ground flaxseed with 5 tbsp warm water. Set aside to thicken for about 5 minutes.

In a medium bowl, combine the tahini, maple syrup, coconut sugar, and flax eggs.

In a separate bowl, combine the chocolate chips and the coconut oil. Melt in the microwave in 15 second increments, stirring frequently, until the chocolate is smooth and glossy. Add the melted chocolate to the tahini and maple mixture.

Stir to combine. In a separate bowl, whisk together the almond flour, baking soda, and a pinch of salt.

Combine the chocolate mixture with the almond flour mixture, and add the non-dairy milk to help pull everything together. Transfer the brownie batter into your lined pan, and swirl some tahini on top if desired. Add extra chocolate chips on top!

Bake for 45-50 minutes until the edges of the brownie start to pull away from the sides of the pan, and a knife inserted in the center comes out clean. Let cool slightly before slicing and serving.