Try not to eat the whole pan

Makes about 6-9 brownies

Ingredients

3 tbsp corn starch
2 tbsp unsweetened cocoa powder
6 oz bittersweet chocolate chips, chopped
3 tbsp coconut oil
3 tbsp tahini, divided
1 egg
1/2 cup sugar
1 tsp molasses
1/4 tsp salt
1 tsp vanilla extract

Directions

1. Preheat oven to 350°F. Line an 8×8 inch baking dish with a piece of parchment paper.
2. Whisk cornstarch and cocoa powder in a small bowl until no lumps remain.
3. Heat chocolate, oil, and 2 tbsp tahini in a small saucepan over low, stirring continuously, until melted and smooth.
4. Beat eggs, granulated sugar and molasses in a large bowl using an electric mixer on medium-high speed, until light, smooth, and doubled in volume, 3–4 minutes.
5. Beat in salt and vanilla to combine.
6. Beat in chocolate mixture, until incorporated.
7. Beat in corn starch mixture, then increase speed to medium-high and beat until mixture is thick, about 30 seconds.
8. Scrape batter into prepared baking dish and spread with spatula. It will be very thick.
9. Dollop bits of the remaining 1 tbsp tahini over top. And if you have any chocolate chips left, sprinkle them over the top.
10. Bake for 25-35 minutes until toothpick comes back mostly clean.
11. Let cool before removing from pan and serving.

Adapted from Gluten-Free Chocolate-Tahini Brownies