Moist, Rich, and fudgy, these Tahini Raspberry Chocolate Brownies are here for my chocolate lover! They are vegan, gluten-free, and super easy to make!
Preheat the oven to 177 C / 350 F. Line an 8" square baking pan with parchment paper.
In a small bowl, add the flax meal and water. Use a fort to mix them together. Set it aside.
In a big mixing bowl, add the oat flour, and almond meal. Sift in cocoa powder, baking powder, baking soda, and salt. Use a spatula to mix them together.
To the flax mixture, add the aquafaba, 1 Tbsp of tahini, vanilla extract, and coconut sugar. Mix to combine.
Add the wet mixture to the dry one. Mix to incorporate evenly.
Stir in half of the chocolate chips. Pour the mixture into the prepared pan. Spread it out evenly.
Drop a few dollops of tahini on top of the batter. Use a knife or the back of a spoon to draw circles to create swirls.
Add the rest chocolate chips and raspberries on top.
Bake in the preheated oven for 28~30 minutes until a toothpick inserted in comes out clean.
Let it sit in the pan on a wire rack to cool for at least 10 minutes before slicing. Enjoy slightly warm or at room temperature.
Notes
*Chickpea water: It's the liquid left from cooking chickpeas. If you don't have it, you can use plant-based milk instead.
Storage: Store these brownies in an air-tight container in the fridge for 4 days or 2 weeks in the freezer.