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Gluten Free Dark Chocolate Tahini Brownies

GF 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!

Scale

Ingredients

Instructions

  1. Preheat oven to 335F. Line a 13×9 pan with parchment paper, leaving ends overhanging to help remove brownies, when baked.
  2. In a small bowl, whisk together the cornstarch and cocoa powder.  Set aside.
  3. 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.
  4. 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.
  5. 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.
  6. 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.
  7. 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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