Gluten-free typically isn’t my thing. Mainly because I’m a glutton for gluten, but lawd have mercy there’s a love connection between me and flourless brownies. They really speak to my soul like… “You just get me. Luv ya lots, Flourless Brownie.”

Like anyone else, I really love fudgey, slightly undercooked brownies that pretty much glue your mouth shut—those are the best. And like anyone else, I know that tahini and chocolate go together like peanut butter and jelly—they just belong together! The tahini adds a slight nuttiness to cut through all that rich chocolate, and it does it in the most perfect way.

Have a cold glass of milk ready, because this recipe calls for a shit ton of chocolate, and for good reason.

Prep Time: 10 minutes Cook Time: 40 minutes Serves: 9

What You’ll Need

For the brownies

  • 7 oz. 70% dark chocolate, broken into smaller pieces
  • 3 tbsp. unsalted butter
  • 2 tbsp. tahini
  • 1 heap tsp. vanilla paste
  • 2 eggs
  • 3 tbsp. cornstarch
  • 3 tbsp. unsweetened cocoa powder
  • 1/4 c. granulated sugar
  • 3/4 c. light brown sugar
  • 1/2 tsp. salt

For the tahini topping

  • 1/4 c. tahini
  • 1 1/2 tbsp. date syrup (you can use maple syrup, agave or honey, too)

How You’ll Do It

  1. Preheat oven to 350° F.
  2. In a small saucepan on medium low, melt the chocolate, butter, tahini and vanilla paste, stirring until the mixture is an even consistency. Set aside, and let cool for about 5 minutes.
  3. In a medium bowl, add the corn starch, cocoa powder, granulated sugar, light brown sugar and salt, and mix until evenly combined.
  4. Back to the chocolate mixture, add eggs one at a time, making sure the first egg is fully incorporated before adding the next—this avoids curdling.
  5. Pour the chocolate mixture into the dry ingredients, and use a whisk to make sure everything has been evenly combined. Whisk just until the batter comes together—make sure not to overmix!
  6. Butter a 9×9 square pan (or you can use parchment paper), and pour the batter into the pan. Use a rubber spatula to make sure everything is even.
  7. In a small bowl, combine the remaining tahini and date syrup. With a small spoon, drop 9 even spoonfuls of the tahini mixture throughout the batter. Take a wooden skewer (or chopstick!), and draw swirls throughout the whole batter. This makes the marbling design. Here’s a good video that explains this technique.
  8. Put the pan in the oven, and cook between 15-20 minutes. I cooked my brownies for about 18 minutes. You can check with a skewer. You’ll want to undercook this a little—so I’d say when the skewer comes out with just a teeny amount of batter.
  9. Let the brownies rest for at least 15-20 minutes—doing so will help the brownies cut easier. I also hear that cutting brownies with a serrated knife is the key to not smushing the whole thing.
  10. Enjoy with only your most favorite people ❤
Posted by:nhubbies

I really like eating and talking about food.

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