Gluten-Free Chocolate-Tahini Brownies
Rich, fudgy gluten-free brownies made with a decadent combination of dark chocolate and tahini, featuring a beautiful tahini swirl on top. These brownies offer the perfect balance of chocolate intensity and nutty sesame flavor.
Ingredients
- •3 tablespoons cornstarch
- •2 tablespoons unsweetened cocoa powder
- •6 ounces bittersweet or semisweet chocolate, coarsely chopped
- •3 tablespoons virgin coconut oil
- •4 tablespoons tahini, divided
- •2 large eggs
- •⅓ cup granulated sugar
- •¼ cup light brown sugar
- •1 teaspoons kosher salt
- •1 teaspoon vanilla extract
- •1 tablespoon light agave nectar
Cooking Instructions
- 1.
Preheat oven to 350°F. Line an 8x8" baking dish with 2 overlapping pieces of parchment, leaving overhang. Whisk cornstarch and cocoa in a bowl until no lumps remain. Heat chocolate, oil, and 1 Tbsp. tahini in a small saucepan over low, stirring, until melted and smooth, about 1 minute; remove from heat.
5 min
- 2.
Using an electric mixer on medium-high speed, beat eggs and both sugars in a large bowl until light, smooth, and doubled in volume, about 4 minutes. Reduce speed to medium and beat in salt and vanilla. Scrape in chocolate mixture and beat to incorporate; beat in cornstarch mixture. Increase speed to medium-high and mix until batter is thick and stiff, about 1 minute. Scrape into prepared baking dish and smooth top.
6 min
- 3.
Stir agave nectar into remaining 3 Tbsp. tahini in a small bowl. Dollop spoonfuls over batter in 5 or 6 spots; drag a skewer or toothpick through to swirl.
2 min
- 4.
Bake brownies until edges are puffed, top is browned, and a tester inserted into the center comes out with a few moist crumbs attached, 22-26 minutes. Let cool. Remove from pan; cut into squares.
24 min
- 5.
Brownies can be baked 3 days ahead. Store tightly wrapped at room temperature.
