Review: Chocolate-Tahini Brownies

Gluten-Free Chocolate-Tahini Brownies

Now that I’ve tried these Gluten-Free Chocolate-Tahini Brownies from Bon Appetit Magazine, I’m not sure I will be able to eat brownies any other way.. ever again. (Except the odd bag of Two-Bites but that goes without saying). I can see why these brownies are super popular. The tahini adds this weirdly satisfying hint of salt within the sweet, fudgy chocolate. As I type this, I’m dreaming about my next batch, which could very well happen as soon as I close down my computer.

Like I mentioned on Sunday when I introduced you to The Fancy Napkins Power Bowl, a Facebook follower had mentioned that they heard about these chocolate-tahini brownies on the radio. It just so happened that I had been reading about them in my Bon Appetit February issue that same morning on the bus downtown for work. I was cooking dinner with a friend that night who has Celiac, and these brownies are gluten free… so it was a no brainer that we were going to have to make these tahini-swirled brownies for dessert!

Honestly, I don’t really have a lot to say except that the directions are super easy and the result is FANTASTIC. They are gluten free but those of you who think that means they are going to suck – will be proven wrong. In fact, not having to stand in a cloud of flour while you scoop it into your bowl with the electric mixer going.. was kind of nice.

The only things I did differently from the instructions were:
1) I used semi sweet chocolate chips, and didn’t chop them because .. duh, they are already small
2) used dark brown sugar because that’s what was in the cupboard
3) used honey instead of light agave nectar, because that’s what was in the cupboard

I have tried making hummus a few times, and simply subbed in peanut butter because I didn’t actually know where to find tahini. BUT now I do – I found it at the bulk foods store in the section where they have nut butters and pie fillings. I had looked ALL OVER another grocery store, and called another before someone said to check the bulk place.

While I used the recipe from the magazine, I took a peek at it online and there is one review. My results were nothing like that of the review. So I guess, just follow the directions carefully and you should have a delicious pan of brownies! We baked them for the full 26 minutes and put them outside to cool (winter in Canada, what can I say) because we were impatient and really wanted to try them.

Oh, I guess I could say that the “Makes 16” part of the recipe is up for debate. I cut 9 good sized brownies. I will leave it at that.



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