Unusual recipes

Gluten-Free Chocolate-Tahini Brownies

Gluten-Free Chocolate-Tahini Brownies

David Lebovitz’s timeless gluten-free brownie recipe inspired our own GF take on classic fudgy brownies with a modern, sweet tahini swirl.


  • 2 tablespoons unsweetened cocoa powder
  • 6 ounces bittersweet chocolate, coarsely chopped
  • 3 tablespoons virgin coconut oil
  • 4 tablespoons tahini, divided
  • ¼ cup (packed) light brown sugar
  • 1 teaspoon vanilla extract
  • 1 tablespoon light agave syrup (nectar)

Recipe Preparation

  • Preheat oven to 350°. Line an 8x8" baking dish with 2 overlapping pieces of 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, and 1 Tbsp. tahini in a small saucepan over low, stirring, until melted and smooth.

  • Using an electric mixer on medium-high speed, beat eggs, granulated sugar, and brown 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 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 agave syrup and remaining 3 Tbsp. tahini in a small bowl. Scrape batter into prepared baking dish and smooth top. Dollop agave mixture over and swirl into top of batter with a skewer or toothpick.

  • Bake brownies until sides are puffed, top is browned, and a tester inserted into the center comes out with a few moist crumbs attached, 22–26 minutes. Let cool before removing from pan and cutting into 16 squares.

  • Do Ahead: Brownies can be made 3 days ahead. Wrap in plastic and store at room temperature.

Reviews SectionI made a few substitutions such as potato starch instead of cornstarch and my pan was 11x 7 (glass), but was disappointed by the texture. Both the tahini and the batter were too thick to swirl anything and the brownies were very dry. They tasted good though. Might try again if I have a smaller pan or use less starch.4everhungryOakland, California 08/11/20These are amazing - I've made them 5 times since March & convinced my mom to make them too. They have been requested for an upcoming cabin trip with a couple of friends. These are seriously deeply fudgy, moist, and decadent - but not too sweet. Love 'em.My new go-to brownie recipe! Made them many times and they never disappoint... I've turned all my friends and family on to these!AnonymousNew York07/29/20I've been testing the "fudgy" Bon Appetit brownies lately, this one is the winner for me. If you're someone who loves brownie batter, this is batter you can eat right out of the mixing bowl without the grittiness of some homemade brownie batters. I took a tip from below and used 6 tbsp aquafaba instead of eggs to try this as a full vegan option—can confirm, totally delicious, no loss of set quality and as I said above, batter is amazing. I did the chocolate mixture in the microwave at half power on 30 second intervals, so easy. Swapped honey for agave syrup—hard to find here and the honey worked perfectly. Definitely recommend.My girlfriend and I made this recipe last night and veganised it! We used 6 tablespoons of aquafaba to replace the eggs and cooked it for a little bit longer and it is perfect. We also used a handheld blender instead of a mixer and that worked very well to get the right consistency of batter. a little less set than I think it would have been but it is really deliciousAnonymousMelbourne05/19/20These brownies are amazing. I totaly forgot that they were gluten-free and dairy-free. I will definitely make this recipe again. The fact that these brownies are a healthier version is amazing. You did it again Chris Morocco! Such a good recipe.yesimsahinISTANBUL05/13/20Wow! I've been blown away by these brownies. They're sweet and salty and just so absolutely delicious. Delivering a batch tomorrow to my Palestinian grandmother as a belated Mother's Day gift. I think she will love the tahini in them. If you're reading this and in doubt, just make them!These brownies are insane. I almost forgot that they were gluten and dairy free and had to check the recipe again to be reminded. So perfect for a nice pick-me-up or have a couple pieces while on your period haha. I think the tahini makes the whole brownie more dignified and unique. Keep them in the fridge for a chilled fudgy texture. 10/10 Chris!These brownies have a magical tartness cut with sweetness from the chocolate and a delicate swirl of tahini on top. Everything is perfect about these brownies. I used a 8.5x7.5 glass pan and it worked perfectly. I cooked for roughly 35 minutes and they are perfectly moist. Highly recommend these for any occasion!AnonymousCalifornia04/29/20Really loved how light these brownies are! I also loved the tahini swirl on top.AnonymousIndiana 04/28/20I'm not sure what went wrong with this recipe for me - for some reason, my brownies didn't rise at all, and came out fudgy, flat, and thin. They tasted great, and the tahini topping is lovely, but for some reason they just didn't come out texturally the way that I wanted. I thought it might be because my pan was 8.5 x 8.5 instead of 8, but other reviewers have used larger pans and not seemed to have had the same problem. ¯\_(ツ)_/¯I'm not sure what went wrong with this recipe for me - for some reason, my brownies didn't rise at all, and came out fudgy, flat, and thin. ¯\_(ツ)_/¯Oh Chris Morocco, you’ve done it again. These are SO GOOD. I’ve subbed out semisweet chocolate chips for the bittersweet chocolate each time and they don’t come out too sweet. You can also use honey instead of agave and it’s all golden. Make sure to sprinkle top with salt as they cool! They’ve become a quarantine staple for us for sure. I’ve made these three times recently and even made them in lieu of a birthday cake for my husband. These sweet, salty, slightly bitter, complex brownies have become a little light during these dark corona times. Hallelujah.mermaidwithawhiskKauai04/15/20This was incredible, and very easy to make. I made it in a 9 inch cake pan and it took around 28 minutes- make sure you get some of the tahini swirl in every bite.AnonymousIthaca, NY03/29/20I've stress baked these brownies 3 times in the last week with tahini, almond butter, and peanut butter respectively. They've all turned out amazing and so chewy! New go to brownie recipeI enjoyed these a lot; I subbed regular butter for coconut oil and honey for the agave. They had a great texture and I enjoyed the tahini dots on top. Halva is one of my favourite sweets, and the tahini/honey mixture tasted very similar.I only have a 6 qt stand mixer, so I beat everything by hand, aiming for the same consistency as when I beat eggs + sugar to ribbon stage when I make custards. The batter was very thick and difficult to spread, and when I dotted the tahini mixture on top they didn't sink into the batter, however I was still able to swirl them through the chocolate layer and everything kind of leveled out in the oven. I agree with other reviewers that they took a little bit longer to cook; mine were in the oven at 350F convection for 28 minutes. The tahini browned almost as dark as the brownie part (but didn't taste burned), so next time I will try dropping the temp down to 325 and baking a bit longer.I am really excited to have another option to take to my usual monthly potluck (well, eventually) that is not only gluten- and dairy-free, but also freaking delicious.AnonymousAB, Canada03/23/20This recipe is ... AMAZING ... sesame snaps meets chocolate. I consider myself a brownie aficionado ... I have been making my Mums fudge cake recipe since I was about 7 years old, let's just say I'm old enough to know better now. This is BETTER. I made it with walnuts (because brownies need nuts) and used tapioca instead of corn starch (we don't eat corn products in our home), UN..freaking..believable. It will be a long time before I go back to my old (amazing) recipe, sorry Mum.AnonymousSpringfield MB Canada03/21/20Following the past comments: I used 2 tablespoons of cornstarch and baked in a 9" cake pan. I baked for 22 minutes but I think they only needed 18minutes. I also did not sweeten the tahini and they tasted delicious and balanced.danielledeLos Angeles03/20/20Legitimately my favorite brownies ever. I LOVED how fudgy and moist they were and the tahini topping was to DIE for! I used maple syrup because it's what I had on hand and I will never look back.AnonymousCambridge, MA03/18/20These are killer brownies! I had saved this recipe a long time ago but never actually took the time to make it. I loved everything about these: quick and easy (well, though it’s true there’s a lot of ingredients and a few extra steps compared to a regular recipe), not too sweet, with an original touch thanks to the tahini. You should definitely try them! Mine looked a little over-baked, but the result was delicious.baptisteParis, France03/17/20Great recipe! I used maple syrup instead of honey and topped the brownie with caramelized bananas and ice cream. Surprising how it worked without any flour!Metric measurements? Not all your followers live in the US and baking is more successful with weight measurements!Made these, to a T, but cooked in a cast iron skillet. Just sprayed with oil before putting in batter and still cooked for same amount of time. Turned out perfectly and sooo delicious!AnonymousBrookyln 01/14/20Just chiming in as another vegan - this is perhaps simply not a recipe to be veganized. I tried to just sub in a store-bought vegan egg replacer and I had the same oily goop as MUREYUH. I think the recipe likely does need the structure from the eggs in a way that it just can't get from a vegan sub. Definitely not a flaw in the recipe!Kate MeagherCanada01/09/20To any future vegan out there trying to do the old "replace eggs with 'flax eggs'" trick, don't. It was a disaster. Greasy, runny, and then I added baking time and the edges 1.5" into the pan burnt. However, the batter was delicious. Totally not the mistake of Chris, this was all on me in the name of experimentation. Just warning others of my unfortunate egg substitution!mureyuhCleveland, Ohio12/18/19

Watch the video: Vegan Tahini Brownies- Luckys Bakehouse (October 2021).