Gluten-Free Chocolate & Tahini Brownies

Kitty FloridoAugust 15, 2022

This post is also available in / Esta entrada también está disponible en ESPAÑOL (SPANISH)

Even though we have another recipe for Fudgy Tahini Brownies, I couldn’t pass up the opportunity to share this recipe I adapted from Bon Appétit. I adjusted the tahini amount to the recipe, and couldn’t be happier with the results.

Unsweetened cocoa and whipped eggs together make a really nice fudgy base for these types of baked sweets. So those two elements are essential. Here, we add chocolate twice: first, unsweetened cocoa and cornstarch; second, melted bittersweet chocolate with tahini and a bit of vegetable or coconut oil. It’s crucial that you melt them in low heat, and remove the pan from the heat after it almost melts (the remaining chips or chunks), the residual heat will melt the rest.

Gluten- Free Chocolate & Tahini Brownies

While the chocolate melts/cools down, get the sugars together and your eggs and whip, patiently until they double or triple their size. This will get two things going: the crackly crust on top and the fudginess. After that’s set, you can add the salt and vanilla extract. Then, you incorporate the melted chocolate and last you add the dry ingredients. Transfer to a lined pan, and dollop the rest of the tahini with the maple syrup. Sprinkle sesame seeds on top and bake!

The brownies will puff while baking. To know they are done, just use a toothpick inserted in the middle, and if it comes up with wet batter, leave them in a few additional minutes. Make sure that the cake tester or toothpick comes out clean and just remove them from the oven.

Resist the urge to cut them before they cool down completely! These are worth the wait! ☺️

Kitty

Gluten-Free Chocolate & Tahini Brownies

Adapted from Bon Appétit
Makes 16 servings

Ingredients:
3 tablespoons cornstarch
2 tablespoons unsweetened cocoa powder
6 ounces bittersweet chocolate chips or chopped chocolate bar
3 tablespoons vegetable oil
5 tablespoons tahini, 3 + 2 tablespoons, divided
2 eggs
⅓ cup granulated sugar
¼ cup (packed) light brown sugar
1 teaspoon kosher salt
1 teaspoon vanilla extract
1 tablespoon maple syrup
sesame seeds, for garnish (optional)

Preparation:

Preheat the oven to 350°F. Line an 8×8″ baking dish with 2 overlapping pieces of parchment paper.
In a small bowl, mix cornstarch and cocoa powder until combined. Set aside.
In a small saucepan, place the chocolate, oil, and 3 tablespoons of tahini and warm over low heat. Stir until it’s melted and smooth.
With a hand mixer, beat eggs and sugars in a bowl until light, and doubled or triple in volume. This takes about 3 to 4 minutes. Add the salt and vanilla, mix again and beat in the chocolate mixture until incorporated.
Beat in cocoa and cornstarch mix at slow speed, then increase speed to medium-high and beat until mixture is thick and holds its shape, about 30 seconds. In a small bowl, stir maple syrup and the remaining 2 tablespoons of tahini.
Add the batter to the prepared pan, and dollops the tahini mix on top. Swirl with a skewer.
Bake brownies from 24-28 minutes, or until the sides are puffed and a cake tester inserted comes out almost clean, with a few crumbs attached. Let the brownies cool completely before removing them from the pan. Cut into 16 squares and serve.

Have you made this recipe?

Please let me know how it turned out for you! Leave a comment below and share a picture with the hashtag #thefoodieskitchen!

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