Gluten-Free Chocolate-Tahini Brownies
Gluten-Free Chocolate-Tahini Brownies is a flavorful Middle Eastern Middle Eastern Recipes dish prepared with quality ingredients. Preheat oven to 350°F.
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Easy Prep ≤ 4 steps · Fast & beginner friendly
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Moderate 5–8 steps · Everyday home cooking
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Expert ≥ 9 steps · Multi-step advanced prep
Ingredients Required
Tap or click any ingredient to check off during cookingStep-by-Step Cooking Method
Follow numbered steps for authentic taste and perfectionPreheat 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.
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.
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.
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.
Remove from pan; cut into squares.
Brownies can be baked 3 days ahead.
Store tightly wrapped at room temperature.
Chef's Secret Tips & Serving Pairings
- Serve hot and fresh as a wholesome vegetarian meal.
- Pairs excellently with steamed rice, flatbreads, or fresh salad garnish.