Warning once you start eating these brownies you will be going back for seconds, and thirds…they are so fudge-like and chewy. I don’t think I’ll ever go back to eating gluten-containing brownies again as I believe these are better. These brownies are even more delicious the day after they are baked as they set-up. For the milk chocolate, I recommend using a milk chocolate with caramel notes and prefer Valrhona brand chocolate. It is best to use high quality bittersweet and milk chocolate bars for these and not chocolate chips. If you are strict gluten-free of course verify the ingredients of the products to ensure there isn’t any hidden gluten. I also highly recommend using Joyva Sesame Tahini after trying multiple brands including more expensive brands and also a store brand of tahini (which I ended up not using as it smelled like pencil lead) this is the best tahini I have tried yet. Enjoy!
Gluten-Free Fudge Brownies
- 3 Tbsp cornstarch
- 2 Tbsp cocoa powder
- 6 ounces bittersweet chocolate I used Valrhona Noir Alpaca 66% caca
- 5 ounces milk chocolate I used Valrhona Blonde Dulcey 32% cacao
- 3 Tbsp unsalted butter
- 1 Tbsp honey
- 1 Tbsp Tahini
- 2 each large eggs
- 1/3 cup cane sugar
- 1/4 cup packed light brown sugar
- 1 tsp sea salt I use Maldon
- 1 tsp pure vanilla extract
- Generously grease the bottom and sides of an 8 x 8 baking dish with butter. Preheat your oven to 350 degrees F.
- Whisk together the cornstarch and cocoa powder in a medium bowl to combine. Set aside.
- Add the bittersweet chocolate, milk chocolate, and butter to a medium-sized saucepan and melt the chocolate and butter over low heat stirring the mixture often with a wooden spoon. Once it is melted and combined, turn off the heat and stir in the honey and tahini and set the mixture aside.
- In the bowl of your mixer using the medium-high setting, beat together the eggs and sugar until well combined and doubled in volume (about 4 mintues). Add the sea salt and vanilla and beat until just combined. Add the melted chocolate mixture and beat until just combined.
- Add the cocoa-cornstarch mixture and beat on medium-high speed for about 30 seconds more.
- Spread the batter out in the baking pan and bake until a toothpick inserted in the center comes out with a few moist crumbs (about 20 minutes).
- Remove the brownies from the oven and allow them to cool before serving.
Source: Adapted from https://www.bonappetit.com/recipe/gluten-free-chocolate-tahini-brownies