Gluten-Free Chocolate-Tahini Brownies

Used regular salt instead of kosher salt and they were way too salty! Just a heads up in case you only have table salt.

• Anonymous

• 12/24/2021

这几次和每批粘性,rich and delicious. After reading some of the reviews I wonder if the Tahini that was used was not the pourable kind. Most grocery store Tahini is thick and chalky, like natural peanut butter. You have to stir the heck out of it to make it work. Try the SOOM premium Tahini. It's hands down the best there is short of making your own. Also, don't substitute coconut oil for anything else. You need that richness.

• Maria

• Lakewood, CA

• 12/14/2021

Okay, I gave this two stars with the caveat that I subbed corn starch for potato starch because of an allergy, these were EXCRUCIATINGLY dry and inedible, and then I realized I left out the granulated sugar but Epicurious won't let me change my rating anymore. I'm not positive I would've liked them with the extra sugar but folks seem to like this recipe so it is very possibly just me.

• Mar

• Miami, FL

• 9/5/2021

Decadent, fudgy brownies that are a widespread crowd-pleaser.

• RiotLily

• MT/NM

• 2/27/2021

Quickly became a family favorite. We replaced agave with honey and sprinkle flakey sea salt on top. Brownies are full of chocolate flavor without being overly sweet.

• cindybanana

• 12/6/2020

Amazing!! Love that these are flourless. Great complexity added by the tahini - its a new go to. Think I may beat my eggs white separately next time round to gain some height they are a little flat. Has anyone else tried this?

• robyn@robynfield.com

• New York

• 11/6/2020

Love these brownies. I increased the brown sugar to 1/3 cup and left out the white sugar completely. They were still plenty sweet. It's a challenge to get the batter even in the pan because it's so sticky. Be careful not to overcook. I've made them twice to rave reviews..

• luvcards

• Vegas

• 4/29/2020

I’ve made these twice for groups and they were a big hit both times. This is a brownie for people who don’t normally even like brownies and a dessert for those who typically abstain. They aren’t cloyingly sweet, there is a complexity that my guests couldn’t quite figure out. They are very rich without being chocolate bombs. Small (1.5”) bite sized portions are perfect.

• lorained

• Portland, OR

• 3/24/2020

This tasted good. You can’t tell it's gluten free by the taste. I substituted vegetable oil and honey for the coconut oil and agave nectar as I didn’t have those on hand. I also didn’t taste the tahini, so when I make this again, I will add an additional tablespoon of tahini for the swirl.

• liketoeat

• New York, NY

• 1/6/2020

The taste is fabulous, intense dark chocolate flavor with the nutty, slightly sweet tahini "swirl". I substituted aquafaba for the eggs so they would be vegan, and rice syrup for the agave because that's what I had on hand. Not having made them a true to the recipe I can only comment on how mine version turned out. They were chewier than I expected but as I say still delicious.

• anne_vsa

• Sacramento, CA

• 2/3/2019

Very good for a gluten-free brownie! Needed to bake it for the full amount of time for the brownie batter to set - and it was still very moist.

• jsbjk

• Winnetka, IL

• 6/1/2018

We loved these! My daughter has recently had to go wheat free, gluten free and dairy free and we made this to satisfy her sweet tooth, and they are perfect. We did not put the tahini on top, it might have scared her off.

• bethpark67

• Atlanta, GA

• 2/28/2018

This makes a fairly thin, fudgy, slightly chewy brownie. I baked mine for the minimum 22 min and I think any longer and they’d be overdone. Also, 1 tsp of salt seemed like a lot to me so I only used 1/2 tsp. Overall a pretty good gluten free recipie, I’ve had some disasters with gluten free baked goods in the past. I’ll def make it again, not a ton of tahini flavor tho- I’d maybe add a little chunky peanut butter to the tahini swirl mixture next time

• gorillafran

• Los Angeles, ca

• 2/27/2018