These brownies are a great, completely gluten-free dessert that doesn’t taste “gluten-free.” The tahini swirl adds a nice boost of extra protein and healthy omega-3 fats as well.
¾ cup buckwheat flour
½ cup hazelnut flour (or almond or walnut flour)
1 teaspoon baking powder
¾ teaspoon salt
14oz 70% chocolate feves (discs)
150g (5.5oz) unsalted butter
½ cup sugar
½ cup brown sugar
4 eggs
1 tablespoon vanilla paste or extract
1 tablespoon cacao nibs
½ cup sour cream
3 teaspoon agave (or honey or maple syrup)
⅓ cup tahini
Maldon salt
Prepare a 9-inch by 9-inch baking dish with cooking spray. Preheat oven to 350F.
Whisk together buckwheat and nut flour, baking powder and salt.
Gently melt dark chocolate and butter in a double boiler. Find a heat-proof bowl and make sure it hovers over, but does not touch the simmering water. Stir consistently until smooth. Set aside.
In the bowl of a mixer using the paddle attachment, beat together sugars with eggs, adding 2 eggs at a time until well incorporated, about 3 minutes. Add in vanilla mix until incorporated.
Add the flour mixture into the mixer bowl in 2-3 batches, stirring on low to incorporate. Add chocolate/butter mixture to bowl, scraping batter down as needed. Add cacao nibs and sour cream and mix to incorporate.
Meanwhile, in a small saucepan, simmer tahini and agave together, about 2-3 minutes.
Pour brownie batter into prepared pan and smooth entire surface with rubber spatula, ensuring batter is evenly distributed across pan. Pour tahini mixture gently overtop batter in a ribbony design. Using a knife or cake test, swirl mixture to further create tahini ribbons. Sprinkle a good pinch of Maldon sea salt over top batter.
Bake 20-25 minutes, rotating pan halfway through. Test with a cake tester or toothpick for doneness.
