Le Famished Cat

Generic selectors
Exact matches only
Search in title
Search in content
Search in posts
Search in pages
le famished cat
Gluten Free Brownies with Tahini Swirls
Sweets & Snacks,  Gluten Free

Gluten Free Brownies with Tahini Swirls

Today, in partnership with Checkers, I am sharing a recipe for these Gluten Free Brownies with Tahini Swirls which are made with almond flour, cocoa powder, butter and caster sugar.

These moist and fudgy chocolate brownies have generous swirls of tahini, which is a paste made from sesame seeds and gives these brownies a rich nutty flavour.

Gluten Free Brownies with Tahini Swirls

Gluten Free Brownies with Tahini Swirls

Tips for making these Brownies

  • Almond flour works a bit differently than traditional flour. Since it’s high in fat, it makes baked foods like brownies super moist and tender.
  • When measuring almond flour, I advise using a scale
  • Whisk the eggs and sugar until they pass the “ribbon test.” When you whisk them and lift up the whisk, the mixture should stream down pretty evenly in “ribbons” rather than in big lumpy clumps. Also if it is very light and fluffy looking, it is ready for the dry ingredients
  • Pull brownies out when the centre is just about to set, that way they will be fudgier in texture
  • You can use coconut sugar instead of white sugar or coconut oil instead of butter if you prefer
  • To make the swirls, dollop random spoons of tahini over the batter just before baking and then make swirls using a toothpick

That’s it, enjoy making these Gluten Free Brownies with Tahini Swirls.

xx

LFC

Gluten Free Brownies with Tahini Swirls

Gluten Free Brownies with Tahini Swirls

Today, in partnership with Checkers, I am sharing a recipe for these Gluten Free Brownies with Tahini Swirls which are made with almond flour, cocoa powder, butter and caster sugar.
Course Dessert
Cuisine American, South African
Keyword Almond flour cookies, brownies, Chocolate, Gluten Free, gluten free baking
Prep Time 15 minutes
Cook Time 35 minutes
Servings 8

Equipment

  • Square Cake Tin
  • bowls
  • Whisk or Electric Beater

Ingredients

  • 4 large eggs room temp
  • 300 g caster sugar
  • 180 g butter melted
  • 2 tsp vanilla essence
  • 60 g cocoa powder
  • 200 g almond flour
  • 1 tsp baking powder
  • 100 ml tahini

Instructions

  • Preheat the oven to 180 degrees
  • Grease and line a small tin with baking paper
  • Beat the eggs & sugar until pale, light & very fluffy
  • Add vanilla & butter & mix again
  • Sift the dry ingredients into the bowl with the wet mixture & whisk until smooth
  • Pour into the loaf tin and smooth. Then add random dollops of tahini and swirl with a toothpick
  • Bake for 35 - 40 minutes until the top is firm

Notes

  • Almond flour works a bit differently than traditional flour. Since it’s high in fat, it makes baked foods like brownies super moist and tender.
  • When measuring almond flour, I advise using a scale
  • Whisk the eggs and sugar until they pass the “ribbon test.” When you whisk them and lift up the whisk, the mixture should stream down pretty evenly in “ribbons” rather than in big lumpy clumps. Also if it is very light and fluffy looking, it is ready for the dry ingredients
  • Pull them out when the centre is just about to set, that way they will be fudgier in texture 
  • You can use coconut sugar instead of white sugar or coconut oil instead of butter if you prefer

Proudly sponsored by Checkers

Next Checkers recipe to try: 3 Layered Vegan Blueberry Cheesecake

Gluten Free Brownies with Tahini Swirls 6

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe Rating




This site uses Akismet to reduce spam. Learn how your comment data is processed.

error: Content is protected !!
SHOP FOOD PHOTOGRAPHY PROPS ON MY PROP SHOPWWW.FOODPHOTOGRAPHYPROPSHOP.CO.ZA
+