GF Chocolate Tahini Brownie Cake

Rich, chewy, dark chocolate with swirls of organic tahini – this chocolate tahini brownie cake is so decadent your guests will never know it’s gluten-free. Perfect with a cup of tea on a chilly autumn afternoon. If there happens to be any leftovers, it also freezes well.

Preheat oven 350⁰F
Line bottom of an 8” spring-form pan with parchment paper

1 tablespoon tapioca flour
1 tablespoon arrowroot flour
2 teaspoons quinoa flour
2 tablespoons cacao powder
3 tablespoons butter
4 ounces Green & Black 85% dark chocolate
2 ounces dark chocolate chips
2 large eggs
¼ cup cane sugar
¼ cup coconut sugar
1 teaspoon vanilla extract
1 teaspoon Himalayan salt
4 tablespoons tahini

In a small bowl, sift together the tapioca, arrowroot, quinoa and cacao powder.

In a small pan over low heat, melt the butter, chocolate bar and chocolate chips, stirring constantly to avoid risk of burning. Remove from heat and let cool.

In a large bowl, beat the eggs, cane sugar and brown sugar with an electric mixer on medium-high speed for 4 minutes. Add the salt, vanilla and melted chocolate mixture, beating for an additional minute. Add the flour/cacao powder mixture and beat until the batter holds its shape (about 1 more minute).

Transfer the brownie batter into prepared pan and use the back of a spoon to smooth the top. Dollop the tahini on top of the brownie batter, leaving about 1 inch in between each dollop.

To make the swirl pattern, place a chopstick into the brownie part of the batter and drag it in a circular movement through the tahini. Repeat until you have swirled all the tahini.

Transfer to oven and bake for 18-20 minutes.

Remove from oven and immediately remove edges of pan. Cool on a wire rack.

Serve with plain yogurt or coffee ice cream!

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