These chocolate and tahini brownies are gluten-free and lactose-free, with a rich and intense chocolate flavor and a sesame aftertaste. Considering brownies are named for their color, I’d say these do them perfect justice.
They are a delicious treat to serve even to those who are lactose and gluten intolerant.
If you like brownies, you should also try these recipes of mine:
- Difficulty: Easy
- Preparation time: 20 Minutes
- Portions: 8 brownies
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: All seasons
Ingredients
- 3.5 oz dark chocolate
- 1/4 cup corn oil
- 1/3 cup tahini
- 2 eggs
- 1/2 cup brown sugar
- 1/2 cup sugar
- 1 tbsp vanilla sugar
- 1/2 cup potato starch
- 1 tsp baking powder
- 1/4 cup unsweetened cocoa powder
- 1/2 tsp salt
- 3.2 oz dark chocolate chips
- 1.6 oz tahini
- 1 tsp honey
Steps
To prepare the chocolate and tahini brownies, preheat the oven to 350 degrees Fahrenheit (static) and line a baking dish or pan (approx. 8 x 8 inches) with parchment paper.
Coarsely chop the dark chocolate and place it in a saucepan along with the oil and tahini. Heat slowly, stirring occasionally, until the chocolate has melted.
Meanwhile, beat the eggs with the brown sugar, white sugar, and vanilla sugar until light and very fluffy.
Add the melted chocolate and tahini mixture and briefly work with electric beaters. Mix the potato starch with the baking powder, cocoa, and salt, and add it all to the egg and chocolate mixture. Add the chocolate chips and beat until no flour traces are visible.
Pour the batter into the baking dish (or pan) and spread it evenly.
In a separate bowl, mix the tahini with the honey, then spoon the mixture onto the chocolate batter. Use a toothpick to create a marbled effect on the surface and bake at 350 degrees Fahrenheit for 22-24 minutes.
Remove from the oven, let cool, and serve your chocolate and tahini brownies cut into squares.
