These 6-ingredient better-than-boxed brownies boast triple the chocolatey goodness with Dark Chocolate Sea Salt Tahini, cocoa powder, and melted chocolate chips and leave you with a perfectly decadent dessert. They’re also gluten-free, grain-free, dairy-free, and rich in heart-healthy fats, but you’d never know!


  • 1 cup Soom Dark Chocolate Sea Salt Tahini
  • 1 cup brown sugar
  • 2 large eggs
  • 1/3 cup semi-sweet chocolate chips
  •  2 Tbsp coconut oil
  • ½ cup unsweetened cocoa powder
  • Flaky salt for topping (optional)


  1. Preheat oven to 350F. Line an 8×8” baking pan with parchment paper, and lightly coat with non-stick cooking spray.
  2. In a large bowl, combine tahini, brown sugar, and eggs; whisk to combine.
  3. Combine chocolate chips and coconut oil in a small microwave-safe bowl. Microwave for 75 to 90 seconds, stopping to stir every 30 seconds, until melted and smooth. Let cool for 5 minutes.
  4. Pour melted chocolate mixture into tahini mixture; stir well to combine. Fold in cocoa powder. (Batter will be thick.)
  5. Transfer batter to prepared baking pan, and spread to all sides of the pan, creating an even layer. Bake for 28 to 32 minutes, or until a toothpick inserted in the center comes out mostly clean. Let cool in pan for 30 minutes.
  6. Use flaps of parchment paper to remove brownies from pan and let cool completely on a wire rack before slicing into 12 squares. If desired, drizzle extra Dark Chocolate Sea Salt Tahini overtop, and sprinkle with flaky salt.


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