These brownies are rich, fudgy, and have a delightful nutty flavor from the tahini, perfect for a gluten-free treat!
- 1 cup Gluten-Free Flour
- 6 tbsp Cocoa Powder
- 1 tsp Kosher Salt
- 2 tsp Ground Espresso
- 1 cup Granulated Sugar
- 11 oz Chocolate (Chopped roughly)
- 5 large Eggs
- 2 tsp Vanilla
- 1/4 cup Tahini
Preheat Oven: Preheat your oven to 350°F (175°C) then grease and line an 8x8 inch baking pan with parchment paper.
Mix Wet Ingredients: In a medium bowl, whisk the eggs, vanilla and granulated sugar until pale yellow.
Add Dry Ingredients: Add your flour, cocoa powder, salt and espresso then whisk until it takes on a brownie batter consistency.
Fold in Chocolate: Gently fold in your chopped chocolate.
Add the Tahini: Pour batter into your baking pan and gently level the mixture. Drizzle the tahini over the brownie batter then using a butter knife swirl the tahnini into the batter to your liking.
Bake: Bake for around 27-31 minutes or until the edges of the brownie start to pull away from the baking pan. Let cool on a wire rack.
Cool and Serve: Allow the brownies to cool completely in the pan before cutting into squares. Enjoy!