Eosinophilic Esophagitis Friendly Tahini Brownies with Sesame Seeds

Total time1 hr 15 min

Prep time15 min

Cook time30 min

4.7

(14)

Eosinophilic Esophagitis Friendly Tahini Brownies with Sesame Seeds

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Ingredients

16 servings

½ cup (1 stick) unsalted butter, cut into pieces
Chef's tip
Use a stick or block-style dairy-free butter - not a soft tub spread - and swap one-for-one.
4 oz bittersweet chocolate (60–70% cacao), roughly chopped
¾ cup granulated sugar
¼ cup packed light brown sugar
2 large eggs
Chef's tip
For each egg, mix 1 tbsp ground flaxseed with 3 tbsp water and let it sit until it thickens. It holds ingredients together but won't make things rise - best in pancakes, muffins, and cookies.
1 tsp vanilla extract
½ tsp fine salt
¾ cup all-purpose flour
Chef's tip
Choose a gluten-free baking blend labeled 1:1 or cup-for-cup and use the same amount. Almond and coconut flour won't work the same way.
2 tbsp unsweetened cocoa powder
⅓ cup well-stirred tahini
2 tbsp sesame seeds
flaky sea salt, for finishing (optional)

Instructions

1
Preheat the oven to 350°F (175°C). Line an 8×8-inch baking pan with parchment paper, leaving a 2-inch overhang on two opposite sides.
2
Combine the butter and chopped chocolate in a medium saucepan over low heat, stirring frequently, until both are fully melted and the mixture is smooth. Remove from the heat.

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