Chocolate-Tahini Brownies {Gluten-Free, Dairy-Free}

These fudgy brownies are perfect for your 4^th of July bash. They’re extra special because they’re swirled with creamy tahini!

Gluten-free Chocolate-Tahini Brownies

Makes 16

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 350^o. 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.