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Parve
Easy
6 Servings
Allergens 
30 Minutes
Diets
I’ve been asked to make my famous “insane” tahini brownies kosher for Pesach so here they are. Just a few changes and they still have that perfect crispy top with a fudgy center. Enjoy!
1 cup Haddar Almond Butter or other natural almond butter
1/3 – 1/2 cup Gefen Honey or maple syrup
1 teaspoon vanilla extract
1 egg
1/4 cup plus 2 tablespoons Gefen Cocoa Powder
1/4 teaspoon baking soda
pinch of salt
Preheat oven to 350 degrees Fahrenheit.
Mix everything together well.
Pour into an eight- by eight-inch pan that’s been lined with parchment paper. Spread out evenly.
Bake 15-20 minutes. The top will be crispy and inside should be fudgy. Times may vary as every oven is different.
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1/4 plus 2 tbsp Does that mean a 1/4 cup +2 tablespoons?
yes
In other words, 6 tablespoons
Can I use light maple syrup will it change recipee as I only bake low sugar
You should be bake to use it.
Mine did not turn out well. Not sure what I did wrong. Are you sure you meant baking soda not baking powder in the recipe? It was very hard to spread and perhaps I cooked it too long but it was dry and crumbly.
Delicious!
Very good the dough was a little stiff but otherwise gr8
I’m allergic to sesame and tree nuts.
How can I adapt this recipe? Would natural peanut butter work?
Thanks!
Yes, you could definitely substitute any nut/seed butter in this recipe.
AWESOME made in 7 minutes(timed it) and was so amazing