Tahini Swirl Fudgy Brownies (Gluten-Free)

Celiac.com 11/15/2025 - Brownies have been winning dessert plates since the late nineteenth century, when American bakers began folding cocoa and butter into tidy squares that were easier to serve than cake yet more indulgent than cookies. Over time, the “fudgy versus cakey” debate made legends of certain recipes, but one thing never changed: brownies love good add-ins and swirls.

Tahini—stone-ground sesame paste long cherished across the Eastern Mediterranean and Middle East—adds a nutty, gently bitter depth that balances chocolate’s richness, much like halva does with sweetness. In these gluten-free brownies, almond flour builds a tender, truffle-like crumb while ribbons of salty-sweet tahini bring contrast in every bite.

Yields

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Makes one 8-inch square pan (about 12 rich squares)

Ingredients

Brownie Base

• 1 ¼ cups fine almond flour (lightly packed)
• ½ cup unsweetened cocoa powder
• ⅔ cup granulated sugar
• ¼ cup light brown sugar, packed
• ½ teaspoon fine sea salt
• ¼ teaspoon gluten-free baking powder
• 2 large eggs + 1 large yolk, at room temperature
• ½ cup unsalted butter, melted and slightly cooled (or neutral oil for dairy-free)
• 2 teaspoons vanilla extract
• 1 teaspoon instant espresso powder (optional, boosts chocolate)
• ½ cup dark chocolate chips or chunks (use certified gluten-free)

Tahini Swirl

• ⅓ cup well-stirred tahini
• 2 tablespoons maple syrup or honey
• 1 tablespoon hot water, as needed for drizzling consistency
• Pinch of fine sea salt
• 1 teaspoon toasted sesame seeds, for topping (optional)

Instructions

1. Prep. Heat the oven to 350°F. Line an 8-inch square pan with parchment so it overhangs two sides for easy lifting. Lightly grease the parchment.
2. Mix the tahini swirl. In a small bowl, whisk tahini, maple syrup (or honey), pinch of salt, and just enough hot water to make a thick but pourable paste. Set aside.
3. Combine dry ingredients. In a medium bowl, whisk almond flour, cocoa powder, granulated sugar, brown sugar, salt, and baking powder until no cocoa lumps remain.
4. Finish the batter. Whisk in eggs and yolk, then the melted butter, vanilla, and espresso powder if using. Fold in chocolate chips. The batter will be thick and glossy.
5. Pan and swirl. Spread the brownie batter evenly in the pan. Spoon the tahini mixture in 8–10 small puddles over the top. Use a knife or skewer to gently swirl, dragging through the batter in figure-eights. Do not overmix; visible ribbons are the goal. Sprinkle sesame seeds if using.
6. Bake. Bake for 22–28 minutes, until the edges are set and a toothpick inserted ½ inch from the edge comes out with damp crumbs (not wet batter). The center should look slightly soft; it will firm as it cools.
7. Cool completely. Place the pan on a rack and cool at least 1 hour before lifting out and slicing. For ultra-clean squares, chill &frac30; minutes, then cut with a warm knife.

Tips and Variations

• Dairy-free: Use neutral oil instead of butter and verify chocolate is dairy-free.
• Less sweet: Reduce granulated sugar to ½ cup; keep brown sugar for fudginess.
• Extra nutty: Add ¼ cup chopped toasted walnuts or pistachios with the chips.
• Speckled halva vibe: Crumble 2 ounces gluten-free halva over the top before baking.
• Storage: Cover and keep at room temperature up to 3 days, or refrigerate up to 1 week. Freeze tightly wrapped up to 2 months.

Why This Works for Gluten-Free Baking

Almond flour lends fat and protein that mimic the tenderness of wheat while cocoa and melted butter create the dense, velvety crumb people associate with classic brownies. The tahini swirl provides a savory counterpoint, so the brownies taste balanced rather than overly sweet. There is no starch blend required, and every ingredient is easy to find—just be sure chocolate and baking powder are certified gluten-free to avoid cross-contact.

Serving

These brownies shine slightly warm with a sprinkle of flaky salt, alongside berries, or with a scoop of vanilla ice cream. For gatherings, cut small squares—this is a rich bake, so a little goes a long way.

Conclusion

Born from an American classic and a timeless sesame paste, these Tahini Swirl Fudgy Brownies prove that gluten-free baking can be both simple and spectacular. The chocolate is deep, the texture is truffle-soft, and the tahini brings an elegant, not-too-sweet finish. Bake a pan now and let the swirls tell their story slice by slice.