Adapted from Kitchen Tested, this gluten-free recipe uses fresh/frozen cranberries which I much prefer to dried cranberries.
1 cups raw tahini paste
1 cup coconut or brown sugar
½ cup pure maple syrup
1 ½ tsp. pure vanilla extract
4 large eggs
½ cup unsweetened cocoa powder
1 tsp. baking soda
½ tsp. kosher salt
1 ½ cups semisweet chocolate chips, divided
1 ½ cups fresh/frozen cranberries, divided
Sea salt flakes to decorate
Preheat oven to 350F and line a 9-x13-inch baking pan with parchment paper and spray with nonstick spray.
In the bowl of a food processor fitted with the “s” blade, combine the tahini, sugar, maple syrup, vanilla, eggs, cocoa, baking soda, and salt until smooth.
Add 1 cup chocolate chips and 1 cup cranberries and fold into batter with a spatula. The batter will be thick.
Transfer the batter to the baking pan and scatter the remaining ½ cup chocolate chips and ½ cup cranberries over the top of the batter.
Bake for 33 minutes. Sprinkle sea salt flakes over the baked brownies. Allow to cool before slicing.