Recipe: Chocolate Tahini Brownies
Time for more sweets. These chocolate tahini brownies were in the latest edition of Bon Appetit and they are good. Oh, and gluten free. I modified the original recipe from Bon Appetit for two reasons – I wanted a richer chocolate flavour and I didn’t have any brown sugar in my pantry. This recipe is delicious and tasty. Worth trying. Let’s bake up!
Ingredients
- 3 tablespoons of cornstarch
- 2 tablespoons of unsweetened cocoa powder
- 2 oz each of semi sweet, unsweetened and dark chocolate
- 3 tablespoons coconut oil
- 4 tablespoons tahini
- 2 large eggs
- 1/2 cup plus 2 tablespoons of white sugar
- 1 teaspoon of molasses, salt and vanilla
- 1 tablespoon agave syrup
The dark chocolate will add some richness and the molasses is because I didn’t have brown sugar. Adapting is key and this recipe is a keeper!
Set your oven to 350 degrees. Then, line a small baking dish with parchment paper.
Sift the cornstarch and cocoa powder and set aside. In a small sauce pan over medium heat, mix the three chocolates, oil, and 1 tablespoon of tahini. Mix until smooth.
Time for the mixer – beat the eggs and sugar for about 4 minutes. Then, add in the molasses, salt and vanilla. Mix one minute. Add in the chocolate mixture (make sure it’s cooled a bit – you don’t want to cook the eggs). Combine for about 1 minute. Next, add in the dry ingredients and mix until blended.
Pour the batter into the small lined pan. It’ll be thick, so be sure to get every last drop. In a small dish mix the remaining tahini and agave together. Dollop on top of the brownie and use a skewer to make some swirls. I went back and forth about 12 times to get these perfect swirls.
Bake about 23-27 minutes, take out of the oven and let them set for about 10. Then, place on a cutting board for an hour, then cut and eat.
Rich and tasty – and not that much sugar.
Don’t they look so good?
Thanks so much for visiting and I hope you have a great Wednesday. Bake up if you have time, or just make time!
Recipe
Chocolate Tahini Brownies
Ingredients
- 3 tablespoons of cornstarch
- 2 tablespoons of unsweetened cocoa powder
- 2 oz each of semi sweet unsweetened and dark chocolate
- 3 tablespoons coconut oil
- 4 tablespoons tahini
- 2 large eggs
- 1/2 cup plus 2 tablespoons of white sugar
- 1 teaspoon of molasses salt and vanilla
- 1 tablespoon agave syrup
Instructions
- Set your oven to 350 degrees. Then, line a small baking dish with parchment paper.
- Sift the cornstarch and cocoa powder and set aside.
- In a small sauce pan over medium heat, mix the three chocolates, oil, and 1 tablespoon of tahini. Mix until smooth.
- Time for the mixer - beat the eggs and sugar for about 4 minutes.
- Then, add in the molasses, salt and vanilla. Mix one minute.
- Add in the chocolate mixture (make sure it's cooled a bit - you don't want to cook the eggs). Combine for about 1 minute.
- Next, add in the dry ingredients and mix until blended.
- Pour the batter into the small lined pan. It'll be thick, so be sure to get every last drop.
- In a small dish mix the remaining tahini and agave together.
- Dollop on top of the brownie and use a skewer to make some swirls. I went back and forth about 12 times to get these perfect swirls.
- Bake about 23-27 minutes, take out of the oven and let them set for about 10. Then, place on a cutting board for an hour, then cut and eat.
