Sunday, July 08, 2018

Flourless Tahini Brownies

I wanted to use up a jar of tahini, so I made these tahini brownies from Bon Appétit (they were adapted from a recipe by David Lebovitz that I had tried once before). As it turns out, I might have to make these on a more regular basis! We all really enjoyed them. Note that these are definitely fudgy brownies, not cakey at all, but for once I didn’t mind!

Also, I didn’t have agave nectar, so I used corn syrup, but it was too thick and I had to water it down a bit. I’d recommend maple syrup as a substitute here. (The only reason I’m talking substitutes is because I just don’t have it in me to keep ALL the sweeteners on hand; I’m from Quebec, so maple syrup is one thing about which I do not compromise.) As is, the recipe is gluten-free and dairy-free, if that’s helpful at all.

3 Tbsp. cornstarch
2 Tbsp. cocoa powder (I recommend sifting it)
6 oz. bittersweet chocolate, coarsely chopped
3 Tbsp. virgin coconut oil
4 Tbsp. tahini, divided
2 large eggs
1/3 cup granulated sugar
¼ cup (packed) light brown sugar
1 tsp. kosher salt
1 tsp. vanilla extract
1 Tbsp. agave syrup (see note above)

Preheat oven to 350 °F. Line an 8” square baking dish with 2 overlapping pieces of parchment paper, leaving at least a 3” overhang on two sides.

Whisk cornstarch and cocoa powder in a medium bowl until no lumps remain. Set aside.

Heat chocolate, coconut oil, and 1Tbsp. tahini in a small saucepan over low heat (I used a double boiler), 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, about 3 or 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 to 26 minutes. Let cool before removing from pan and cutting into squares.

1 comment:

Katie said...

I'm intrigued! I made the tahini chocolate chip cookie recipe that was floating around last year, and it was really good -- the tahini made the cookies especially rich, and I'm sure that it does the same here.