Barb's Gluten Free Brownies
  • Cooking Time: 22 to 26 minutes
  • Servings: 16 brownies
  • Preparation Time: 20 minutes
  • 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)
  1. Preheat oven to 350°
  2. Line an 8x8" baking dish with 2 overlapping pieces of parchment paper, leaving at least a 3" overhang on 2 sides
  3. Whisk cornstarch and cocoa powder in a medium bowl until no lumps remain
  4. Heat chocolate, oil, and 1 Tbsp. tahini in a small saucepan over low, stirring, until melted and smooth
  5. With mixer, beat eggs, granulated sugar, and brown sugar in a large bowl until light, smooth, and doubled in volume, 3–4 minutes
  6. Beat in salt and vanilla to combine, then beat in chocolate mixture, scraping down sides as needed, until incorporated
  7. Beat in cornstarch mixture, then increase speed to medium-high and beat until mixture is thick and holds its shape, about 30 seconds
  8. Stir agave syrup and remaining 3 Tbsp Tahini in a small bowl
  9. Scrape batter into prepared baking dish and smooth top
  10. Dollop agave mixture over and swirl into top of batter with a skewer or toothpick
  11. Bake brownies until sides are puffed, top is browned, 22–26 minutes
  12. Let cool before removing from pan and cutting into 16 squares
This is originally Bon Appetite recipe that kicks up the brownie and also is gluten free