Best Flourless Tahini Swirled Brownies

Treat yourself with some of the best brownies you’ve ever had. These flourless tahini swirled brownies are rich and fudgy and simply the best!

Brownies are my world.

I usually get all pumped up to make some really delicious homemade brownies in the middle of summer with some homemade vanilla ice cream. That is the norm for me.

However, these flourless tahini swirled brownies are my new blizzard-on-the-way winter norm. Yes, right now in south central Nebraska we are in a blizzard warning that is on its way as we speak. School is already called off, so bring it storm. These tasty rich and fudgy brownies are the real deal. Boxed brownies step aside, please.

We are equipped with all of the necessities with the storm on its way. You know milk, Candy Land, Mario Monopoly, new legos to build. I couldn’t think of anything else we would need!😉

Oh wait, the brownies of course!

We need these flourless tahini swirled brownies!!

With the amount of time spent indoors lately I have started getting into some in-home workout videos to balance out the recent brownie consumption. Balance is key! Obviously some muscles of mine haven’t had to work very much lately because on the soreness scale I’m a full blown 10! Kinda sad really. I just don’t feel like running in 20 degree weather and I know a gym membership won’t get used to its full potential! Mainly because I can’t even sneak out to get the mail without my little tribe of 3 wanting to come help me!

Time for some tahini talk. Tahini, what’s the deal with this stuff? Where did it come from and what makes me think is will taste delicious in these brownies that I didn’t even add flour too?

Okay, okay before everyone gets all skeptical let’s review. Tahini is a paste made from ground sesame seeds. It is a bit coarser than creamy peanut butter. Tahini is commonly used in the Middle East as well as in Chinese and Vietnamese cuisine. It contains less fat and saturated fat than peanut butter and more fiber and calcium. However, peanut butter does contain more protein. Foods that contain tahini include hummus, baba ghanoush, and halva. I have been a little curious about tahini in recipes other than hummus so I had to add tahini to my brownies and see for myself. The result was SUPERB you guys! Unbelievable! These brownies are thee BEST brownies I have ever made without a doubt!

List of Ingredients:

Semisweet chocolate chips
Coconut sugar
Cornstarch
Cocoa
Coconut oil
Tahini
Eggs
Salt
Vanilla
Blue agave nectar

Best Flourless Tahini Swirled Brownies

Megan

Treat yourself with some of the best brownies you've ever had. These flourless tahini swirled brownies are rich and fudgy and simply the best!

Print Recipe Pin Recipe

Prep Time 25 minutes mins

Cook Time 26 minutes mins

Total Time 51 minutes mins

Course Dessert

Cuisine Gluten Free

Servings 16

Ingredients

  

• 3 tablespoons cornstarch
• 2 tablespoons cocoa powder
• 1 heaping cup semisweet chocolate chips
• 3 tablespoons coconut oil in its solid form
• 4 tablespoons tahini divided
• 2 eggs
• 3/4 cup coconut sugar
• 1 teaspoon Kosher salt
• 1 teaspoon vanilla
• 2 tablespoons Blue Agave

Instructions

 

• Preheat oven to 350℉. Line an 8x8 baking dish with parchment paper. Set aside.
• In a small bowl, whisk the cornstarch and cocoa until smooth and no lumps are visible.
• Using a small saucepan, heat the chocolate, oil, and 1 tablespoon of tahini over medium low heat stirring constantly. Once smooth, remove from heat.
• With an electric mixer, beat the eggs and sugar until light and smooth for approx. 4-5 minutes on med-high speed. Reduce speed to medium and beat in the salt and vanilla.
• Pour in the chocolate mixture and mix until incorporated well.
• Add the cornstarch mixture and increase speed back to med-high and beat until batter seems a bit stiff, will only take about a minute.
• Transfer to prepared baking dish and smooth out batter evenly into dish.
• In a small bowl, combine agave and remaining 3 tablespoons tahini. Place about 5-6 dollops of tahini mixture onto batter. Swirl tahini into batter with a toothpick or skewer.
• Bake for 24-28 minutes. Edges will puff up a bit and when a toothpick inserted comes out with only a few moist crumbs.
• Let cool and then remove from pan and cut into squares.

Notes

Adapted from Bon Appetit

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