Gluten-Free Brownies with Tahini Drizzle

BY Olivia Hayo
September 27, 2010

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Photography by Olivia Hayo for Edible San Diego

Slightly sweet, nutty, with just a hint of coconut, these gluten-free brownies are the perfect go-to dessert

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Squeeze bottle tahini from Mighty Sesame (we find ours at Whole Foods) makes this recipe even easier.

Ingredients

Makes 12 Brownies

2 tablespoons coconut oil
3 tablespoons salted butter
1 cup sugar
¾ cup cocoa powder
1 teaspoon vanilla extract
3 eggs
1 ½ cups almond flour
1 teaspoon baking powder
1 tablespoon tahini (we use Mighty Sesame from Whole Foods)
½ tablespoon sesame seeds

Instructions

Preheat oven to 350°.
In a mixing bowl combine butter, coconut oil, sugar, cocoa powder, vanilla extract, and eggs. Mix in almond flour and baking powder.
Grease an 8" square baking pan. Pour in brownie mixture and spread evenly with a spatula. Drizzle with tahini and sprinkle with sesame seeds.
Bake on the middle rack for 35 minutes or until a toothpick comes out mostly clean. Cool for 20 minutes before cutting.

Olivia Hayo

Olivia Hayo is a chef, recipe developer, and photographer. She has a Masters in Food Culture, Communications, and High-Quality Products from the University of Gastronomic Sciences in Italy and lived throughout the Mediterranean for six years. When she’s not creating recipes for her website Beautiful Food Inside + Out you can still find her in the kitchen or at the farmer’s market. Follow her at @OliviaHayo on Instagram or visit www.oliviahayo.com to read more.