Gluten-Free Tahini Brownies
These Gluten-Free Tahini Brownies are so fudgy, chocolaty and chewy. Made with gluten-free flours, tahini, coconut sugar, cacao powder, and dark chocolate chip. The blend of flavors from the tahini and chocolate is like no other. The perfect balance of sweet with a hint of salty. These Tahini Brownies are so good and out of this world!
Ingredients
- 1/2 cup plus 1/4 cup dark chocolate morsels
- 1/2 cup unsalted butter
- 1/2 cup tahini (plus more for swirl)
- 2 eggs
- 1 cup coconut sugar
- 1 tsp vanilla extract
- 1/4 cup cacao powder
- 1/2 cup blanched almond flour
- 1/2 tsp pink salt
- 1 tsp baking powder
Instructions
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Preheat oven at 350 degrees F.
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In a small mixing bowl, add 1/2 cup of dark chocolate morsels and butter. Microwave in increments of 30 seconds until chocolate chips and butter are melted and combined. Stir between each set. Let sit for a few minutes.
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In a large mixing bowl, whisk together eggs, tahini, coconut sugar, and vanilla extract. Add melted chocolate and butter and whisk until well incorporated into egg mixture.
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Sprinkle cacao powder, almond flour, salt and baking powder. Whisk together until all ingredients are well combined and smooth batter is formed. Fold 1/4 cup of dark chocolate morsels.
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Line a 9x9 baking pan with parchment paper (enough to leave ends of paper out of pan) and pour batter in. Smooth out using a spatula so that it's evenly spread-out.
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At this point, if you would like to do the tahini swirl (totally optional), put 4-5 dollops of tahini over the batter. Make sure you spread them out. Use a toothpick to create swirls throughout the batter. This makes the brownies look so pretty!
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Place in preheated oven and bake for 25 minutes. Once it comes out, insert in a toothpick and make sure it comes out clean and dry. This means the brownies are done.
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Allow them to rest on a cooling rack for at least 30 minutes to an hour or until brownies are completely cooled-off. Hold the ends of the paper that are sticking out, slowly and gently pull out brownies. Lay on a flat surface and cut down and across three times making 9 even squares. Enjoy!
Recipe Notes
Tips and Substitutions:
- Make sure to stir your tahini well before measuring it out and using it– Tahini tends to set and it’s natural oils separate from the paste. You want to make sure you get the oils in there.
- No tahini?- Substitute for unsalted-creamy cashew butter, almond butter, or sunflower butter.
- Line baking pan with a piece of parchment paper that is long enough that some of it sticks out of the sides-This will make it easier to take the brownies out of the pan once they have baked and cooled-down.
- Spray or dab pan with a bit of oil- This will help keep the parchment paper in place.
- Substitute for Butter- Use unrefined coconut oil or avocado oil.
- Substitute for coconut sugar- Use maple sugar.
- If you would like your brownies more on the fudgy side- Bake for only 20 minutes and allow brownies to set on cooling rack. They will finish baking outside of the oven resulting in more fudgy brownies.