Chocolate-Tahini Brownies
Brownies are one of the sweets I missed most when giving up gluten. I had always made them with flour and butter and it was hard to conceive of doing it any different. Much to my surprise, gluten-free brownies are even better. The chocolate flavor is more intense, they stay moist and rich, and they develop a shiny, slightly crisp top. I’ve always preferred a more fudgy brownie than a cakey one, so finding David Lebovitz’s gluten-free brownie recipe was a life-changer. Bon Appetit riffed on his recipe by using coconut oil to make it dairy-free and incorporating tahini which creates a beautiful marbled pattern. The combination of savory tahini and sweet chocolate is perfect. I simplified the BA recipe further and make these all the time. The course salt on top really brings all the flavors together into a sweet-salty-savory brownie.
INGREDIENTS
3 Tbsp tapioca starch (cassava) or cornstarch
2 Tbsp cocoa powder
6 oz. bittersweet chocolate, chopped
3 Tbsp coconut oil
¼ tsp sea salt
4 Tbsp tahini, divided
⅓ cup granulated sugar
¼ cup dark brown sugar
2 large eggs, room temperature
2 tsp vanilla extract
1 Tbsp maple syrup (or agave or honey)
1 tsp coarse salt
PROCEDURE
Preheat oven to 350°. Line an 8x8-inch baking dish with 2 overlapping pieces of parchment paper.
Whisk together tapioca starch and cocoa powder in a small bowl until no lumps remain.
Heat chocolate, coconut oil, sea salt, and 1 Tbsp tahini in a large glass bowl. Microwave at 30-second intervals, stirring, until melted and smooth, about 90 seconds.
Stir in the sugar and eggs, one at a time, and then 1 tsp vanilla.
Stir the tapioca-cocoa mixture into the chocolate and beat the batter vigorously until the mixture comes together and starts to pull away from the sides of the bowl. It should be a smooth consistency.
Stir maple syrup, remaining 3 Tbsp tahini, and 1 tsp vanilla together in a small bowl.
Transfer batter to the baking dish and smooth out to reach all corners.
Dollop maple-tahini mixture over the top and swirl to make a marbleized pattern. Sprinkle on the course salt.
Bake for approximately 30 minutes, until the brownies are set in the center and the sides have slightly pulled away from the baking dish.
Let cool completely before cutting and serving.
