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

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Chocolate Tahini Brownies

Author: Ali

Servings: 16

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!

Prep Time15 minutes minutes

Cook Time25 minutes minutes

Total Time40 minutes minutes

CourseBaking

CuisineAmerican

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.