Description
Rich, fudgy chocolate brownies with a creamy tahini swirl that adds a subtle nutty depth. These naturally gluten-free treats have a crackly top and a perfectly chewy texture.
Ingredients
dark chocolate
unsalted butter
granulated sugar
brown sugar
eggs
cornstarch
cocoa powder
salt
vanilla extract
tahini
agave syrup
Instructions
- Preheat oven to 350°F (175°C) and line an 8-inch baking pan with parchment paper.
- Melt dark chocolate and butter together until smooth, then set aside to cool slightly.
- In a large bowl, beat eggs, granulated sugar, and brown sugar for 3 to 4 minutes until light, thick, and doubled in volume.
- Slowly mix in the melted chocolate mixture, then add vanilla extract.
- Fold in cornstarch, cocoa powder, and salt until just combined.
- Pour the batter into the prepared pan and spread evenly.
- Mix tahini with agave syrup and spoon over the batter. Use a knife to gently swirl.
- Bake for 25 to 30 minutes until edges are set and the center remains slightly soft.
- Cool completely before slicing and serving.
Notes
Do not overbake to maintain a fudgy texture.
Maple syrup or honey can be used instead of agave.
Add chopped chocolate or nuts for extra texture.
Store in an airtight container at room temperature for up to 3 days.
Freeze for up to 2 months; thaw before serving.
Warm slightly before serving for a softer texture.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 brownie
- Calories: 220 kcal
- Sugar: 18 g
- Sodium: 90 mg
- Fat: 14 g
- Saturated Fat: 7 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 22 g
- Fiber: 2 g
- Protein: 4 g
- Cholesterol: 55 mg
