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Gluten-Free Fudge Brownies

Course Dessert
Cuisine American
Author Janel


  • 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.


These brownies are best once they have cooled and set-up.