Barb's Gluten Free Brownies
"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 minutesWhy 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)
Directions
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
