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Barb's Gluten Free Brownies

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"Grandma's book contained a brownie recipe but this one made by Barb takes them a step up"

Serves 16 brownies | Prep Time 20 minutes | Cook Time 22 to 26 minutes

Why I Love This Recipe

This is originally Bon Appetite recipe that kicks up the brownie and also is gluten free

Ingredients You'll Need

3 Tbsp cornstarch
2 Tbsp unsweetened cocoa powder
6 ounces bittersweet chocolate, coarsely chopped
3 Tbsp virgin coconut oil
4 Tbsp Tahini, divided
2 large eggs
1/3 cup granulated sugar
1/4 cup (packed) light brown sugar
1 tsp kosher salt
1 tsp vanilla extract
1 Tbsp light agave syrup (nectar)


Preheat oven to 350°

Line an 8x8" baking dish with 2 overlapping pieces of parchment paper, leaving at least a 3" overhang on 2 sides

Whisk cornstarch and cocoa powder in a medium bowl until no lumps remain

Heat chocolate, oil, and 1 Tbsp. tahini in a small saucepan over low, stirring, until melted and smooth

With mixer, beat eggs, granulated sugar, and brown sugar in a large bowl until light, smooth, and doubled in volume, 3–4 minutes

Beat in salt and vanilla to combine, then beat in chocolate mixture, scraping down sides as needed, until incorporated

Beat in cornstarch mixture, then increase speed to medium-high and beat until mixture is thick and holds its shape, about 30 seconds

Stir agave syrup and remaining 3 Tbsp Tahini in a small bowl

Scrape batter into prepared baking dish and smooth top

Dollop agave mixture over and swirl into top of batter with a skewer or toothpick

Bake brownies until sides are puffed, top is browned, 22–26 minutes

Let cool before removing from pan and cutting into 16 squares

Pairs Well With

Vanilla ice cream

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