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
- Preheat oven to 350° F.
- 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.
- In a medium bowl, add the corn starch, cocoa powder, granulated sugar, light brown sugar and salt, and mix until evenly combined.
- 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.
- 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!
- 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.
- 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.
- 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.
- 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.
- Enjoy with only your most favorite people ❤
