These fudgy brownies are perfect for your 4th of July bash. They’re extra special because they’re swirled with creamy tahini!
Gluten-free Chocolate-Tahini Brownies
3 Tbsp organic cornstarch
2 Tbsp unsweetened cacao powder
6 oz. cacao liquor, coarsely chopped
3 Tbsp virgin coconut oil
4 Tbsp tahini, divided
2 large eggs
1/3 cup coconut sugar
¼ cup (packed) light brown sugar
1 tsp salt
1 tsp vanilla extract
1 Tbsp light agave nectar
Preheat oven to 350o. Line an 8x8” baking dish with 2 overlapping pieces of parchment, leaving overhang. Whisk cornstarch and cacao powder in a bowl until no lumps remain.
Heat cacao liquor, oil, and 1 Tbsp tahini in a small saucepan over low heat, 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 melted cacao liquor 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.
Do Ahead: Brownies can be bakes 3 days ahead. Store tightly wrapped at room temperature.
Recipe courtesy of Bon Appetit.