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.
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