Recipe tested brownies all weekend and came up with these beauties. Honestly my favorite brownies ever. 😍😍😍 They’re cake-like and fluffy in the middle but fudgey and slightly chewy around the edges. Truly perfect! Hope you enjoy these as much as me!

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Ingredients 

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• 2 flax eggs (2 Tbs ground flax + 6 Tbs water set aside for 5 minutes)
• 3/4 cup tahini
• 1/4 cup almond or peanut butter
• 1/2 coconut sugar
• 1/4 cup maple syrup
• 1 tsp vanilla extract 
• 1/3 cup cacao powder
• 1/4 cup buckwheat flour 
• 1/4 cup oat flour 
• 1/2 tsp sea salt
• 1/2 tsp baking powder
• 1/4 tsp baking soda 
• 3/4 cup dark chocolate chunks 

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• Preheat oven to 350°F/ 180°C. 
• In a large bowl, combine tahini, almond butter (or peanut butter), coconut sugar, maple syrup, & vanilla extract. 
• Add in the flax eggs and combine. 
• In a separate bowl, mix together the cacao powder, buckwheat flour, oat flour, sea salt, baking powder, and baking soda. 
• Stir the dry ingredients into the wet ingredients and mix until incorporated. 
• Add in the chocolate chunks and transfer to a 9×9 inch prepared baking pan.
• Bake for 35 minutes or until firm in the center. (Check the center by inserting a toothpick- it should come out clean)
• Store at room temperature for up to a week. Makes 16 brownies.