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Epicurious

Gluten-Free Chocolate-Tahini Brownies

4.3

(13)

Square slices of glutenfree chocolatetahini brownies on a plate.
Photo by Alex Lau, Styling by Sue Li

David Lebovitz’s timeless brownies inspired our own take with a modern sweet tahini swirl.

Recipe information

  • Yield

    Makes 16

Ingredients

3 tablespoons cornstarch
2 tablespoons unsweetened cocoa powder
6 ounces bittersweet or semisweet 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 teaspoons kosher salt
1 teaspoon vanilla extract
1 tablespoon light agave nectar

Preparation

  1. Step 1

    Preheat oven to 350°F. Line an 8x8" baking dish with 2 overlapping pieces of parchment, leaving overhang. Whisk cornstarch and cocoa in a bowl until no lumps remain. Heat chocolate, oil, and 1 Tbsp. tahini in a small saucepan over low, stirring, until melted and smooth, about 1 minute; remove from heat.

    Step 2

    Using an electric mixer on medium-high speed, beat eggs and both sugars in a large bowl until light, smooth, and doubled in volume, about 4 minutes. Reduce speed to medium and beat in salt and vanilla. Scrape in chocolate mixture and beat to incorporate; beat in cornstarch mixture. Increase speed to medium-high and mix until batter is thick and stiff, about 1 minute. Scrape into prepared baking dish and smooth top.

    Step 3

    Stir agave nectar into remaining 3 Tbsp. tahini in a small bowl. Dollop spoonfuls over batter in 5 or 6 spots; drag a skewer or toothpick through to swirl.

    Step 4

    Bake brownies until edges are puffed, top is browned, and a tester inserted into the center comes out with a few moist crumbs attached, 22–26 minutes. Let cool. Remove from pan; cut into squares.

    Step 5

    Brownies can be baked 3 days ahead. Store tightly wrapped at room temperature.

TagsBrownieBar CookieCookieDessertCocoaChocolateTahiniSnackGluten FreeNut FreeVegetarianMake AheadBakingElectric MixerBon Appétit
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Reviews (13)

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  • Used regular salt instead of kosher salt and they were way too salty! Just a heads up in case you only have table salt.

    • Anonymous

    • 12/24/2021

  • Made this a few times and every batch was gooey, rich and delicious. After reading some of the reviews I wonder if the Tahini that was used was not the pourable kind. Most grocery store Tahini is thick and chalky, like natural peanut butter. You have to stir the heck out of it to make it work. Try the SOOM premium Tahini. It's hands down the best there is short of making your own. Also, don't substitute coconut oil for anything else. You need that richness.

    • Maria

    • Lakewood, CA

    • 12/14/2021

  • Okay, I gave this two stars with the caveat that I subbed corn starch for potato starch because of an allergy, these were EXCRUCIATINGLY dry and inedible, and then I realized I left out the granulated sugar but Epicurious won't let me change my rating anymore. I'm not positive I would've liked them with the extra sugar but folks seem to like this recipe so it is very possibly just me.

    • Mar

    • Miami, FL

    • 9/5/2021

  • Decadent, fudgy brownies that are a widespread crowd-pleaser.

    • RiotLily

    • MT/NM

    • 2/27/2021

  • Quickly became a family favorite. We replaced agave with honey and sprinkle flakey sea salt on top. Brownies are full of chocolate flavor without being overly sweet.

    • cindybanana

    • 12/6/2020

  • Amazing!! Love that these are flourless. Great complexity added by the tahini - its a new go to. Think I may beat my eggs white separately next time round to gain some height they are a little flat. Has anyone else tried this?

    • robyn@robynfield.com

    • New York

    • 11/6/2020

  • Love these brownies. I increased the brown sugar to 1/3 cup and left out the white sugar completely. They were still plenty sweet. It's a challenge to get the batter even in the pan because it's so sticky. Be careful not to overcook. I've made them twice to rave reviews..

    • luvcards

    • Vegas

    • 4/29/2020

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