Scale
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
- Preheat oven to 350°. Line an 9×9″ baking dish with parchment paper, leaving at least a 3″ overhang on 2 sides.
- 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.
- 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.
- 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.
- 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.
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