Just look at these brownies – dark, fudgy, rich, gooey, indulgent, delicious, oh-so satisfying. Everything a good brownie should be. But there’s not a bit of any type of flour in them. What? How can that be? Now, I am not Gluten-Free, nor is anyone in my family. But that doesn’t stop me from enjoying a Gluten Free dessert, especially one that is as good as (or dare I say better than!) one that contains gluten. I mean, who doesn’t love a flourless chocolate cake, after all? And, these Gluten Free Dark Chocolate Tahini Brownies – a long name, I know – are a mouthful…both literally and figuratively. They should be renames, “WOW! I’ll have another”.
This recipe is adapted from one by Dave Lebovitz, so you know it’s going to be good. Bon Apetit took it to the next level by adding the swirl of tahini, akin to what many do by adding peanut butter. I made a couple of changes based on what was in my pantry (i.e. brown sugar for agave nectar), doubled the recipe, because, well…, they’re BROWNIES! And, I know that brownies, like many baked goods, are better the 2nd day. Also, I’m fully aware, that I wouldn’t be waiting until the 2nd day to taste one of these beauties, so for the sake of appropriate planning, I needed to make enough for both days, right? So don’t anyone tell me I’m not a good planner. And the taste test proved it – we all agreed – Awesome day 1, Even Better than Awesome day 2. Be sure to let me know if you agree!
Tahini, which is really just ground sesame seeds, the way peanut butter is ground peanuts, adds a bit more “earthy” flavor than does peanut butter, but it complements this deep chocolate brownie beautifully. It’s apparently filled with all kinds of nutrients and is really good for your heart! Speaking of hearts, you know that Chocolate and Peanut Butter and I have a longstanding total love relationship, don’t you? (Just look at these super-simple Homemade peanut butter cups or this No-Bake Chocolate Peanut Butter Cheesecake for proof) So here goes: You probably could use peanut butter, but truly, tahini is a nice change of pace. I can’t believe I even said that about my beloved peanut butter. But sometimes you just have to move on. (Dear Peanut Butter: It’s not you, it’s ME!) I know someday I’ll return, but for today – it’s all about the tahini, baby!
So, if you are Gluten Free – these Dark Chocolate Tahini Brownies are for you! If you love peanut butter with your chocolate, you will indeed love Tahini with your chocolate. If you don’t fit into either of these categories, these are still one of the best brownies you will ever taste! Enjoy!
Gluten Free Dark Chocolate Tahini Brownies
These brownies are dark, fudgy, and addictive! The recipe is based on a brownie recipe from David Lebovitz. It was further adapted by Bon Apetit, and then I doubled it, because, why not? It’s brownies. And, indeed like most baked goods, they are better the 2nd day, so doubling makes sense in a house full of brownie-lovers.
A note on brownies – given the choice of under-baking or over-baking, always choose under-baking. So if your brownies look done at 22 mins, and they pass the moist crumb on the skewer test, remove them from the oven, rather than over-bake them. You won’t regret it!
- Prep Time: 20 min
- Cook Time: 25 min
- Total Time: 45-50 min
- Yield: 24-35 servings 1x
- Category: Desserts
- Method: Baking
- 6 T Cornstarch
- 1/4 c Unsweetened Cocoa Powder
- 12 oz. Bittersweet or Semisweet Chocolate (chopped) or chips
- 6 T Butter, room temp.
- 1/2 c Tahini, divided
- 4 Lg eggs, room temp.
- 2/3 c Granulated Sugar
- 1/2 c packed Brown Sugar
- 2 1/2 t Kosher Salt, divided
- 2 t Natural Vanilla Extract
- 3 T Brown Sugar or Honey
- Preheat oven to 335F. Line a 13×9 pan with parchment paper, leaving ends overhanging to help remove brownies, when baked.
- In a small bowl, whisk together the cornstarch and cocoa powder. Set aside.
- In a small saucepan over low heat, melt the chopped chocolate, butter, 2 T of the tahini while stirring until smooth. This should take just a minute or two. Remove from heat.
- With a hand mixer or a in a stand mixer, beat eggs with the granulated and brown sugars, at medium-high speed, for about 4 minutes. The mixture should be smooth, and doubled in volume.
- Reduce speed to medium, add the 2 teaspoons salt and vanilla and incorporate. Mix in the liquid chocolate from the saucepan, until incorporated. Then, using low speed, incorporate the cornstarch mixture. Increase speed back to medium-high and beat mixture for 1 minute. The resulting batter should be quite thick. Scrape batter into the parchment-lined pan.
- Stir together the remaining tahini, the 1/2 t salt and the brown sugar. Dollop over the brownie batter and use a toothpick or skewer to swirl it around the surface of the batter.
- Bake 22-28 minutes, or until the edges are puffed (mine took 25 mins), but wet crumbs still stick to a skewer inserted into the middle. There may be a few cracks around the edges of the brownie. Let cool. Lift edges of parchment to remove brownie from pan. Cut. Serve.
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