tahini brownies two ways is just the right amount of tahini brownies IMO!
For the month of March I’ll be sharing a flourless recipe each week, to enjoy during Passover!
I don’t know how this happened, but over the last month or so I somehow wound up with tahini brownies – two ways – in my kitchen. This is odd, because:
A) I am not really much of a chocolate person, and
B) I already have several brownie recipes in my life (and on this blog – classic, vegan, ice cream sandwich and even Milky Way). Did I need even one – not to mention two – more?
I’m going to leave that up to you!
It started innocently enough, when I came across a recipe for GF tahini brownies on The Nosher. Passover was already on my mind, and though I knew that for some, tahini and halva would not work (see Note, below), I had to give them a try. See, I’ve become a bit obsessed with tahini lately, and some of you may remember that my very favorite doughnut these days is the halva version from Underwest.
And so:
Verdict? They were very good – the sweet/savory/crumbly halva was an amazing addition to the rich brownie batter, the recipe came together easily and successfully, and you’d never know they were GF – the texture was perfect (as you can see). The only “miss” was the tahini swirl – I would have wanted it a bit sweeter.
Next up?
I had already bookmarked yet another GF tahini brownie recipe in my recent issue of Bon Appetit. I wanted to try it and compare to the earlier version I’d made, but never got around to it. When a fellow blogger posted them on Instagram and raved, how could I not?
Verdict? By far the closest in texture to a more traditional brownie. They took a smidge more time and effort, but nothing to shy away from, I promise. If “cakelike” is more your thing you’ll probably like these the best. I was also a fan of sweetening the tahini for the “swirl”; this definitely improved the flavor for me.
I would encourage you to try both of these recipes yourself (they’re easy enough!) and see which you like best!
lightly adapted from The Nosher
3/4 cup tahini, divided**
1/2 cup + 1-2 tablespoons maple syrup, divided
3 eggs, room temperature
1 tablespoon vanilla
1 teaspoon apple cider vinegar
1/2 cup cocoa powder
1/2 teaspoon salt
1/2 teaspoon baking soda
1 bar halva, finely chopped**
Pre-heat oven to 350 degrees; grease an 8″ x 8″ baking pan or line with parchment paper. In a small bowl, stir 1/4 cup tahini with 1 – 2 tablespoons maple syrup.
Place remaining 1/2 cup tahini, remaining 1/2 cup maple syrup, eggs, vanilla and vinegar in a food processor. Process till smooth. Add the cocoa powder, salt and baking soda and process again. Transfer batter to your prepared pan and drizzle with the sweetened tahini, followed by the halva.
Bake for 20 minutes and cool completely in the pan on a wire rack. Refrigerate overnight and cut into squares.
Gluten-Free Tahini Swirl Brownies
barely adapted from Bon Appetit
5 tablespoons tahini, divided**
1 – 2 tablespoons honey or maple syrup
3 tablespoons cornstarch**
2 tablespoons unsweetened cocoa powder
1 cup chocolate chips (dairy-free or regular)
3 tablespoons coconut oil
2 large eggs
1/3 cup granulated sugar
1/4 cup (packed) light brown sugar
1 teaspoon kosher salt
1 teaspoon vanilla extract
Pre-heat oven to 350 degrees; grease an 8″ x 8″ baking pan or line with parchment paper. In a small bowl, stir 4 tablespoons tahini with 1 – 2 tablespoons honey or maple syrup.
Whisk cornstarch and cocoa powder in a medium bowl; set aside. Heat chocolate chips, coconut oil, and remaining 1 tablespoon tahini in a small saucepan over low heat, stirring till melted and smooth.
Beat eggs and both sugars in a mixer on medium-high speed, till doubled in volume (about 3-4 minutes). Beat in salt and vanilla, then beat in the chocolate mixture till incorporated. Beat in the cornstarch mixture, then increase speed to medium-high and beat for about a minute more.
Pour batter into your prepared pan and smooth the top. Dollop the tahini mixture over the top and swirl with a skewer or toothpick. Bake till a tester comes out with a few moist crumbs attached, 20 – 25 minutes. Let cool completely before removing from pan and cutting into squares.
This delicious recipe brought to you by Sheri Silver
https://sherisilver.com/2018/03/06/3-gluten-free-brownies-for-you/
Check out my Passover and Wheat-Free Pinterest boards for more delicious ideas!
**Note: Many Jews abstain from eating what is known as “kitniyot” during Passover. Kitniyot includes legumes, beans, peas, rice, millet, corn, and seeds.
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Hi! I'm Sheri!
Welcome to my little corner of the web where you’ll find easy, delicious recipes, the best kitchen hacks and simple tips for turning your home into a clean haven that is free of toxins. So glad you’re here!
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