March 23, 1019–I still had some tahini left over after making the Salted Chocolate Chip Tahini Cookies so I decided to make another sweet dish. As a bonus these brownies are gluten free! I adapted this recipe from the June 2017 issue of bon appetit.
3 tablespoons cornstarch
2 tablespoons unsweetened cocoa powder
6 ounces bittersweet chocolate, coarsely chopped
3 tablespoons virgin coconut oil
4 tablespoons tahini, divided
2 large eggs
1/3 cup granulated sugar
1/4 cup (packed) light brown sugar
1 teaspoon kosher salt
1 teaspoon vanilla extract
1 tablespoon light agave syrup (nectar)
Preheat oven to 350°. Line an 8×8″ baking dish with 2 overlapping pieces of parchment paper, leaving at least a 3″ overhang on 2 sides.
Whisk sifted cornstarch and cocoa powder in a medium bowl.
Heat chocolate, oil, and 1 tablespoon tahini in a small saucepan over low, stirring, until melted and smooth.
Using an electric mixer on medium-high speed, beat eggs, granulated sugar, and brown sugar in a large bowl until light, smooth, and doubled in volume.
Beat in salt and vanilla to combine, then beat in chocolate mixture, scraping down sides as needed, until incorporated. Beat in cornstarch mixture, then increase speed to medium-high and beat until mixture is thick and holds its shape.
Stir agave syrup and remaining 3 Tbsp. tahini in a small bowl. Scrape batter into prepared baking dish and smooth top. Dollop agave mixture over and swirl into top of batter with a skewer or toothpick.
Bake brownies for 22-26 minutes, rotating at the half way point, until sides are puffed, top is browned, and a tester inserted into the center comes out with a few moist crumbs attached.
Let cool before removing from pan and cutting into 16 squares. Brownies can be made up to 3 days in advanced, wrapped in plastic, and stored at room temperature.
