Gluten-Free Tahini Swirled Brownies

by Erin

You don’t have to eat gluten-free to fall in love with these brownies. These are the most perfect brownies and they come with a bonua swirl of tahini on top!

Whether you need to eat gluten-free or not, these brownies will be your new favorites. Instead of gluten-free flour of sorts these are made with cornstarch resulting in a thick, chewy brownie like none I have ever had before. And since it’s made with cornstarch there’s none of the grittiness that I tend to experience with other gluten-free baked goods. These suckers please everyone, including my friend with celiac who demanded the recipe upon first bite.

Oh and then I added a tahini swirl on top because I’m incapable of just making regular brownies. Honestly these brownies would be absolutely perfect without the topping so feel free to leave it off if you prefer, but I enjoyed the extra nuttiness and the change from peanut butter. Granted nothing can compare to my love for peanut butter but sometimes you have to try new things.

Also, I realize that I’ve shared 3 brownie recipes in the past month already but today I have an excuse because it’s #NationalBrownieDay! And I’ve been saving the best for last. Not that those gingerbread brownies shouldn’t be high on your priority list for the holidays, but this recipe today is the perfect go-to brownie base for all of your needs year round.

Two years ago: Cone Head Cupcakes with Ice Cream Frosting

Three years ago: White Cheddar Mac & Cheese in a Mug

Five years ago: Toffee Apple Dip

Six years ago: Brownie Peanut Butter Cups


Makes 16 bars



1/3 cup cornstarch, spooned and leveled

1/4 cup unsweetened cocoa powder

1/2 tsp salt

6 Tbsp unsalted butter, cut into pieces

12 oz. semisweet chocolate chips

3/4 cup sugar

1 tsp vanilla extract

3 eggs


1/4 cup tahini (sesame seed paste), room temperature

1 egg, lightly beaten

1 Tbsp sugar


  1. Preheat oven to 350 degrees. Lightly grease an 8×8-inch baking pan and line with parchment paper, leaving a 2-inch overhang on all sides. Lightly grease the parchment paper.
  2. In a medium bowl, whisk together cornstarch, cocoa, and salt.
  3. In a large microwave-safe bowl, microwave butter and chocolate in 30-second increments, stirring each time, until melted and smooth, about 2 minutes. Stir in sugar and vanilla. Stir in eggs, one at a time, until combined.
  4. Add cornstarch mixture and whisk vigorously until mixture is smooth and begins to pull away from side of bowl, about 2 minutes.
  5. Spread batter into the prepared pan and smooth the top.
  6. In a small bowl, combine tahini, egg, and sugar. Drop spoonfuls onto the brownie batter and swirl with the tip of a knife.
  7. Bake 30 to 35 minutes, turning halfway, or until a toothpick comes out with just a few moist crumbs attached. Transfer pan to wire rack and cool 1.5 hours.
  8. Using parchment overhang, lift brownies from pan. Return brownies to wire rack and let cool completely, about 1 hour. Cut into approximately 2-inch squares and serve.

Source: Adapted slightly from my Gluten-Free Buckeye Brownies and My Recipes.

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Sharon @ Savormania December 14, 2016 - 3:10 pm

I love that this recipe is gluten-free, and I love even more the fact that you added a tahini swirl on top! I could have tahini over anything.

spiffycookie December 15, 2016 - 7:34 am

These are seriously my favorite brownies, gluten-free or not! The tahini swirl definitely has me wanting to bake with it more often!


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