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Fudgy Gluten-Free Almond Flour Brownies with Tahini Swirl

fudgy gluten-free almond flour brownies with tahini swirl - featured image
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These fudgy gluten-free almond flour brownies feature a unique tahini swirl that adds a creamy, nutty depth to the rich chocolate flavor. Perfectly moist and indulgent, they offer a wholesome twist on classic brownies.

Ingredients

Scale
  • 1 ½ cups (150g) almond flour
  • ⅓ cup (35g) unsweetened cocoa powder
  • ½ teaspoon baking powder
  • ¼ teaspoon sea salt
  • 2 large eggs, room temperature
  • ½ cup (120ml) maple syrup
  • 1 teaspoon vanilla extract
  • 6 tablespoons (85g) unsalted butter, melted (or coconut oil for dairy-free)
  • ½ cup (125g) tahini, stirred well
  • Optional: ¼ cup (45g) chopped dark chocolate or chocolate chips

Instructions

  1. Preheat oven to 350°F (175°C). Line an 8×8-inch baking pan with parchment paper, leaving an overhang on two sides.
  2. In a large bowl, whisk together almond flour, cocoa powder, baking powder, and sea salt until no lumps remain.
  3. In a separate bowl, beat eggs with maple syrup and vanilla extract. Slowly drizzle in melted butter while whisking continuously.
  4. Fold the dry ingredients into the wet ingredients gently until just combined. If using, fold in chopped dark chocolate or chips.
  5. Spoon half of the brownie batter into the prepared pan and spread evenly.
  6. Dollop the tahini in spoonfuls over the batter, then top with the remaining brownie batter, spreading carefully to cover the tahini.
  7. Using a knife or skewer, gently swirl the tahini through the batter to create a marbled effect.
  8. Bake for 25-30 minutes. Check doneness with a toothpick; some fudgy crumbs are fine but it should not be wet.
  9. Let the brownies cool completely in the pan on a cooling rack for at least 30 minutes before lifting out using the parchment paper.
  10. Slice into squares using a sharp knife, wiping it clean between cuts.

Notes

Use blanched almond flour for a lighter texture. Do not overmix the batter to keep brownies fudgy. Gently swirl tahini to maintain marbled ribbons. Let brownies cool completely before slicing to avoid crumbling. For dairy-free, substitute butter with coconut oil and use dairy-free chocolate chips if adding.

Nutrition

Keywords: gluten-free brownies, almond flour brownies, tahini swirl brownies, fudgy brownies, dairy-free option, healthy dessert, easy brownies

Find it online: https://ovenmila.com/fudgy-gluten-free-almond-flour-brownies-with-tahini-swirl-easy-recipe/