Gluten Free Chocolate Tahini Brownies Recipes

GLUTEN-FREE CHOCOLATE-TAHINI BROWNIES

Gluten-Free Chocolate-Tahini Brownies image

David Lebovitz's timeless brownies inspired our own take with a modern sweet tahini swirl.

Provided by Chris Morocco

Categories Bon Appétit Dessert Brownie Sesame Bake Wheat/Gluten-Free

Yield Makes 16

Number Of Ingredients 11

Ingredients

3 tablespoons cornstarch
2 tablespoons unsweetened cocoa powder
6 ounces bittersweet or semisweet chocolate, coarsely chopped
3 tablespoons virgin coconut oil
4 tablespoons tahini, divided
2 large eggs
1/3 cup granulated sugar
1/4 cup (packed) light brown sugar
1 teaspoons kosher salt
1 teaspoon vanilla extract
1 tablespoon light agave nectar

Steps:

Preheat oven to 350°F. Line an 8x8" baking dish with 2 overlapping pieces of parchment, leaving overhang. Whisk cornstarch and cocoa in a bowl until no lumps remain. Heat chocolate, oil, and 1 Tbsp. tahini in a small saucepan over low, stirring, until melted and smooth, about 1 minute; remove from heat.
Using an electric mixer on medium-high speed, beat eggs and both sugars in a large bowl until light, smooth, and doubled in volume, about 4 minutes. Reduce speed to medium and beat in salt and vanilla. Scrape in chocolate mixture and beat to incorporate; beat in cornstarch mixture. Increase speed to medium-high and mix until batter is thick and stiff, about 1 minute. Scrape into prepared baking dish and smooth top.
Stir agave nectar into remaining 3 Tbsp. tahini in a small bowl. Dollop spoonfuls over batter in 5 or 6 spots; drag a skewer or toothpick through to swirl.
Bake brownies until edges are puffed, top is browned, and a tester inserted into the center comes out with a few moist crumbs attached, 22-26 minutes. Let cool. Remove from pan; cut into squares.
Brownies can be baked 3 days ahead. Store tightly wrapped at room temperature.

GLUTEN-FREE BROWNIES

Gluten-Free Brownies image

Looking for the perfect gluten-free brownie recipe? Look no further! Try these amazing chocolate brownies that melt in your mouth. No need for fancy gluten-free flours or blends, these brownies just use cornstarch. Enjoy!

Provided by Fioa

Categories Desserts Cookies Brownie Recipes Chocolate Brownie Recipes

Time 55m

Yield 10

Number Of Ingredients 8

Ingredients

¾ cup white sugar
6 tablespoons unsalted butter, melted
1 teaspoon vanilla extract
2 eggs
¼ cup cornstarch
1 tablespoon unsweetened cocoa powder
1 pinch salt
1 ¼ cups chopped dark chocolate

Steps:

Preheat oven to 400 degrees F (200 degrees C). Lightly grease an 8-inch square baking dish.
Combine sugar, butter, and vanilla extract in a large bowl; beat with an electric mixer until smooth and creamy. Add eggs one at a time, beating well after each addition.
Combine cornstarch, cocoa powder, and salt in a bowl and sift over the sugar-butter mixture. Beat in slowly with a wooden spoon or spatula until all ingredients are well incorporated. Fold in chopped chocolate and let batter rest for 5 minutes. Pour brownie batter into the prepared baking dish.
Bake in the preheated oven until a toothpick inserted into the middle comes out clean, about 20 minutes. Remove from oven. Let cool completely before cutting into squares, about 15 minutes.

Nutrition Facts : Calories 249.2 calories, Carbohydrate 32.8 g, Cholesterol 55.5 mg, Fat 13.6 g, Fiber 0.4 g, Protein 2.5 g, SaturatedFat 8 g, Sodium 84.6 mg, Sugar 15.1 g

GLUTEN-FREE BROWNIES

Gluten-free brownies image

These rich, fudgy chocolate brownies are gluten free. Serve with a scoop of vanilla ice cream for dessert, or leave to cool before storing in an airtight container for an afternoon treat

Provided by Esther Clark

Categories Dessert

Time 1h

Number Of Ingredients 9

Ingredients

250g unsalted butter, cubed, plus extra for the tin
250g dark chocolate, roughly chopped
4 large eggs
300g golden caster sugar
½ tsp vanilla extract or paste
100g gluten-free plain flour, sieved
60g cocoa powder
½ tsp fine sea salt
150g milk chocolate, roughly cut into chunks

Steps:

Heat oven to 180C/160C fan/gas 4. Butter a 30 x 20cm non-stick tin with butter and line the base with non-stick baking parchment.
Fill a small saucepan a third full with water, bring to a simmer and put a snug-fitting heatproof bowl on top of it. Add the butter and chocolate and gently melt over a low heat, stirring occasionally. Be careful not to let it catch and burn on the bottom. Remove from the heat and leave to cool a little.
Beat the eggs and sugar together using an electric whisk for 8-10 mins or until thick enough to leave a trail. Gently fold through the cooled melted chocolate and vanilla, followed by the flour, cocoa and salt. Finally, fold through the chocolate chunks. Pour the brownie batter into the lined tin, place in the centre of the oven and bake for 30-35 mins.
Leave to cool a little in the tin before cutting into 12 squares.

Nutrition Facts : Calories 515 calories, Fat 33 grams fat, SaturatedFat 19 grams saturated fat, Carbohydrate 45 grams carbohydrates, Sugar 37 grams sugar, Fiber 4 grams fiber, Protein 7 grams protein, Sodium 0.34 milligram of sodium

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