Makes 16 pieces
- 3 tbs. cornstarch
- 2 tbs. unsweetened cocoa powder
- 6 ounces dark chocolate, broken in pieces
- 3 tbs. virgin coconut oil
- 4 tbs. tahini, divided
- 2 large eggs
- 1/3 cup granulated sugar
- 1/4 cup (packed) light brown sugar
- 1 tsp. kosher salt
- 1 tsp. vanilla extract
- 1 tbs. maple syrup
Preheat oven to 350°F. Line an 8x8" baking dish with parchment paper and set aside.
Whisk the cornstarch and cocoa powder in a medium bowl until no lumps remain. Heat the chocolate pieces, coconut oil, and 1 tbs. of tahini in a small saucepan over low; stir until melted and well mixed. Remove from heat.
Using an electric mixer on medium-high speed, beat the eggs, granulated sugar and brown sugar in a large bowl until smooth, and doubled in volume, about 4 minutes. Lower the speed to medium and beat in the salt and vanilla. Add the melted chocolate mixture and beat until all combined, scraping down sides as needed Add the cornstarch mixture, increase the speed to medium-high and beat until mixture is thick; about 1 minute.
Stir the maple syrup and remaining 3 tbs. of tahini in a small bowl. Add the thick batter into prepared baking dish and smooth top. Dollop spoonfuls of the tahini mixture over the batter and use a toothpick to swirl into the batter.
Bake the brownies until sides are puffed, top is browned, and a tester inserted into the center comes out with a few moist crumbs attached, 24-26 minutes. Let cool completely before removing from the pan and cutting into 16 squares.
The leftover brownies can be refrigerated.