Gluten-Free Chocolate-Tahini Brownies

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
• 1/3 cup granulated sugar
• 1/4 cup (packed) light brown sugar
• 1 teaspoons kosher salt
• 1 teaspoon vanilla extract
• 1 tablespoon light agave nectar

Instructions

1. 1

   Preheat oven to 350°F.

2. 2

   Line an 8x8" baking dish with 2 overlapping pieces of parchment, leaving overhang.

3. 3

   Whisk cornstarch and cocoa in a bowl until no lumps remain.

4. 4

   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. 5

   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.

6. 6

   Reduce speed to medium and beat in salt and vanilla.

7. 7

   Scrape in chocolate mixture and beat to incorporate; beat in cornstarch mixture.

8. 8

   Increase speed to medium-high and mix until batter is thick and stiff, about 1 minute.

9. 9

   Scrape into prepared baking dish and smooth top.

10. 10

    Stir agave nectar into remaining 3 Tbsp. tahini in a small bowl.

11. 11

    Dollop spoonfuls over batter in 5 or 6 spots; drag a skewer or toothpick through to swirl.

12. 12

    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.

13. 13

    Remove from pan; cut into squares.

14. 14

    Brownies can be baked 3 days ahead.

15. 15

    Store tightly wrapped at room temperature.