Tahini Tangerine Brownies

These may just be the richest, fudgiest, most decadent brownies you have ever tasted. Top one with a scoop of ice cream and a drizzle of chocolate sauce to take them to the next level of deliciousness.
Tahini Tangerine Brownies
Recipe by Ivy Entrekin, Honey Mama's R&D Manager


  • 1 cup tahini
  • 1 cup coconut sugar
  • 1/2 cup cocoa powder
  • 2 T. ground flax seed
  • 6 T. water
  • 1 tsp. vanilla extract
  • 1/2 tsp. baking soda
  • 1/4 tsp. pink salt
  • 1 (2.5-ounce) Honey Mama's Tahini Tangerine bar, roughly chopped


  1. Place ground flax seed in a bowl and stir in the water. Set aside to "gel" for about 10 minutes. Preheat oven to 350 degrees.
  2. Place tahini, flax eggs, coconut sugar, and vanilla into the bowl of a stand mixer, and mix on medium speed for 1-2 minutes. Add baking soda, salt, and cocoa powder; mix at medium-low speed until fully combined. The batter will be very thick. Fold in chopped Honey Mama's pieces.
  3. Line an 8-inch baking pan with parchment paper. Spread the thick brownie batter into the pan, and use a rubber spatula (or your *clean* hands) to push the batter evenly to the corners of the pan. Smooth the top.
  4. Bake for 20-25 minutes or until the brownies feel firm to the touch. They will firm up slightly more as they cool.