Healthy Gluten-free Dark Chocolate-Tahini Brownies

Recipe for our favorite Ageless, Delicious (and Healthy) Chocolate Brownies

Recipe for our favorite Ageless, Delicious (and Healthy) Chocolate Brownies

Delectable gluten-free chocolate-tahini brownies everyone will love. These are rich, dense brownies with plenty of melted dark chocolate are delicious.  I love the addition of tahini for that nutty, sweet-savory taste. I’ve tweaked the recipe more than a little: less sugar, more super dark chocolate, sometimes I even substitute grass-fed butter for coconut oil, and even more crucially, I’ve doubled it. With this version, I get thick fudgy chocolate brownies. I use a 9×9 pan versus the 8×8. But, I bake it for about the same time. And, I use molasses-tasting coconut sugar, and if you do as well be sure to whisk it free of lumps. I also use four 3-oz. 88% cacao chocolate bars, but any chocolate that’s at least 70% cacao will work. And, if you don’t care for tahini, try sunflower or peanut butter. These brownies are kinda healthy, at least enough to eat without guilt. And, who needs more guilt, worry, and stress in their lives?

Chocolate-Tahini Brownies

Prep Time 15 minutes
Cook Time 25 minutes
Author Tania Van Pelt

Ingredients

  • 6 tablespoons cornstarch
  • 4 tablespoons unsweetened cocoa powder
  • 12 ounces bittersweet chocolate 70-88 percent cacao, coarsely chopped
  • 6 tablespoons virgin coconut oil or grass-fed butter
  • 8 tablespoons tahini divided
  • 4 large eggs
  • 1 cup coconut sugar
  • 2 teaspoons sea salt
  • 2 teaspoons vanilla extract
  • 2 tablespoons light agave syrup nectar

Instructions

  1. Preheat oven to 350°. Line an 9x9" baking dish with parchment paper, leaving at least a 3" overhang on 2 sides.
  2. Whisk cornstarch and cocoa powder in a medium bowl until no lumps remain. Heat chocolate, oil (or butter), and 2 tablespoons of tahini in a small saucepan over low, stirring, until melted and smooth.
  3. Using an electric mixer on medium-high speed, beat eggs and coconut sugar in a large bowl until light, smooth, and doubled in volume, 3–4 minutes. Beat in salt and vanilla to combine, then beat in warm 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, about 30 seconds.
  4. Stir 2 tablespoons agave syrup and remaining 6 tablespoons of tahini in a small bowl. Warm the tahini if it's too hard. Scrape batter into prepared baking dish and smooth top. Dollop agave/tahini mixture over and swirl into top of batter with a skewer or tines of a fork.
  5. Bake brownies until sides are puffed, top is browned, and a tester inserted into the center comes out with a few moist crumbs attached, 20–25 minutes. Let cool before removing from pan and cutting into 16 to 22 squares.

Recipe Notes

Because I doubled the original recipe, my brownies are denser and more chocolatey, with the tahini a more subtle note.

Adapted from David Lebovitz