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Gluten-Free Tahini Brownies


I know I've been delinquent again. We went for a quick trip to the Land Rover/Jaguar Ice Academy in Arjeplog Sweden. It was AWESOME! We drove and drifted on a frozen lake (hence, the name Ice Academy). We drove: Land Rover Velar, Range Rover, Jaguar F-Pace, Jaguar F-Type, Jaguar F-Type V8 550 (which was like a rocket!). We thought we went pretty fast, but then we went on a hot lap with a professional driver. We were Grandma driving to church on a Sunday compared to them!
A really fun car to drive!

Now it's back to reality...

I already posted a tahini brownie recipe from Milk Street and they were quite good (still don't get the peanut butter thing).  I have a friend who is gluten/dairy free, and when I saw this recipe from BonAppetit, I wanted to try it. I made the recipe straight up. No changes, no additions, substitutions. They came out well, but I felt the coconut oil and the tahini were battling it out a little. They were fudgey and moist as promised.

Some of the comments about the recipe were that it was too much cornstarch and the batter was too thick. I felt neither was an issue. They were a little flatter than I normally like, but then again maybe I just like more brownie and don't want to feel guilty about grabbing a second (which I did). Would I make them again - YES! One thing to be aware is be prepared for a lot of washing up. I did reuse the bowl from the cornstarch/cocoa mixture to mix up the tahini and agave.
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