
Gluten-Free Chocolate-Tahini Brownies
A delicious middle eastern dish. Perfect for vegetarians. Gluten-free friendly. Dairy-free option.
Total Time
102 min
Serves
6
Rating
0.0 (0)
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
Preheat oven to 350°F.
- 2
Line an 8x8" baking dish with 2 overlapping pieces of parchment, leaving overhang.
- 3
Whisk cornstarch and cocoa in a bowl until no lumps remain.
- 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
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
Reduce speed to medium and beat in salt and vanilla.
- 7
Scrape in chocolate mixture and beat to incorporate; beat in cornstarch mixture.
- 8
Increase speed to medium-high and mix until batter is thick and stiff, about 1 minute.
- 9
Scrape into prepared baking dish and smooth top.
- 10
Stir agave nectar into remaining 3 Tbsp. tahini in a small bowl.
- 11
Dollop spoonfuls over batter in 5 or 6 spots; drag a skewer or toothpick through to swirl.
- 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
Remove from pan; cut into squares.
- 14
Brownies can be baked 3 days ahead.
- 15
Store tightly wrapped at room temperature.