When you’re in need of a fudgey, rich brownie with a fall and winter twist, we highly recommend making these Pumpkin Silan Tahini Brownies made from Soom by Blonde Gone Clean. 

 

  1. Preheat your oven to 350F. Grease an 8×8 brownie pan with coconut oil.
  2. In a small bowl 1 tbsp chia seeds and 2 tbsp water and let sit until gelatinized.
  3. In a large bowl, mix 1 cup Soom Tahini, 2 tbsp melted coconut oil, 3 tsp pure vanilla extract, 1 1/3 cup pre pumpkin puree, and 1/3 cup Soom Silan and stir until well-combined. Add in the chia seed and water combination once it has started to set.
  4. In a separate bowl, mix 1/4 cup almond flour, 2/3 cup cocoa powder, 1/2 tsp baking soda, 2 tsp cinnamon, and 1/4 tsp salt.
  5. Slowly add the dry ingredients to wet ingredients and mix until fully combined.
  6. Cut up 1 dark chocolate bar and add chunks to the mixture and fold in.
  7. Pour the mixture into your prepared brownie pan and smooth until even. If you want, you can drizzle more Soom Tahini on top before baking!
  8. Bake for 25 minutes and let cool.
  9. Store in an airtight container in the fridge for up to a week or store in the freezer. They’re even delicious eaten straight out of the freezer!

Food photography by
Blonde Gone Clean

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