Gluten Free Salted Tahini Swirl Brownies

I truely believe that some things shouldn’t be ‘healthified’, with brownies being one of those things. However, there are some of us out there that can’t have gluten for various reasons, so it’s nice to have a really good gluten free recipe you can rely on because there’s nothing worse than spending hours trying to make something ‘better’ for it only to come out worse. These super rich and fudgey salted tahini swirl brownies are oozing with chocolate chunks and may make you question whether you needed the gluten in the first place! Some important tips to ensure a perfect brownie texture and balance – be sure to slightly underbake your batter and do not forget to salt your brownies!!!

Dessert

Snacks

A Little Longer

Serves 16

Prep Time 10 Mins

Cook Time 30 Mins

Method

1
Preheat the oven to 160 degrees celsius fan forced. Grease and line a 8x8 square baking tin with baking paper.
2
Heat the butter in a small saucepan over a low heat. Gently stir using a whisk until the butter begins to melt. Add the sugar and continue to stir gently until it has dissolved and the mixture has turned glossy. Transfer the mixture to a large mixing bowl and allow to cool slightly for 10 minutes.
3
Once the mixture has cooled, add the eggs one at a time, continuing to whisk until combine.
4
Using a spatular, gently fold through the cocoa powder, salt, vanilla extract and flour, being careful not to over-mix the batter. Lastly, add the chocolate chunks and fold through the batter.
5
Pour the batter into the prepared tin, then top with dollops of tahini. Insert a skewer into the top and create a spiral pattern over the surface using a swirling motion.
6
Bake for approximately 30 minutes or until a skewer inserted into the centre comes out mostly clean, ensuring you slightly underbake the brownies.
7
Remove from the oven and sprinkle over some coarse sea salt. Let the brownies cool completely in the tin before slicing into 16 even squares.