Double Chocolate Brownies with Tahini Swirl

These are gluten-free, dairy-free, and vegan if you use egg replacer. You could also substitute peanut butter for the tahini for a change.

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  • 1⁄2 c good quality semisweet or bittersweet chocolate, chopped

  • 1⁄4 c extra virgin olive oil

  • 1⁄3 c + 3 T tahini, divided

  • 1⁄2 c brown sugar

  • 1⁄3 c + 1 T granulated sugar

  • 2 eggs (2 T egg replacer mixed with 1⁄4 c water for vegan)

  • 2 t vanilla

  • 1⁄4 c almond flour

  • 1⁄4 c cocoa powder (Dutch process if available), sifted

  • 1⁄2 kosher salt

  • 1⁄2 c good quality chocolate chips

  • Flaky salt for garnish

Line an 8-9” square cake pan with a sheet of parchment paper and let the excess overhang the pan. Grease or spray parchment.

Preheat oven to 350 degrees.

In a small bowl, combine almond flour, cocoa powder and salt. Add chopped chocolate, olive oil, and 1⁄3 cup of tahini to a small saucepan and melt over medium heat. Stir to smooth, then remove from heat and allow to cool slightly.

In the bowl of an electric mixer fitted with the paddle attachment, cream the eggs, brown sugar, and 1⁄3 cup granulated sugar for about 5 minutes. Add vanilla and cooled chocolate/tahini mixture and beat until combined. Add dry ingredients and mix briefly until just combined. Add chocolate chips and fold in.

Spoon batter into prepared pan and smooth. Stir together remaining 1 tablespoon granulated sugar with remaining 3 tablespoons tahini until combined. Dollop tahini mixture over chocolate batter and swirl tahini through chocolate batter using a butter knife. Transfer to oven and bake about 30 minutes until a cake tester comes out with only a few crumbs. Remove from the oven to a wire rack and cool 20 minutes. Garnish with flaky salt.

DessertCharlotte PlaChocolate, Brownies, Tahini, Swirl