Creamy, slightly savory tahini combined with cocoa powder, honey, and chocolate chips will make a gluten-free brownie that is dense — but not too rich you can’t have more than one. All you need is 30 minutes and a brownie, or three can be yours.
1/2 cup tahini, plus 1/4 cup to drizzle on top
1/2 cup agave nectar, honey, or maple syrup (or a mixture)
1 Tbsp. vanilla extract
1 tsp. apple cider vinegar
1/2 cup cocoa powder
1/2 tsp. salt
1/2 tsp. ground cinnamon
1/2 tsp. ground cardamom
1/2 tsp. baking soda
1/2 cup chocolate chips
1/3 cup crumbled halvah
Preheat the oven to 350 degrees.
Combine tahini, eggs, and liquid sweetener in a food processor. Add cocoa powder, salt, baking soda, spices, and vanilla.
Transfer mixture to an eight-by-eight-inch baking dish. Stir in chocolate chips. Crumble halvah over mixture, letting it sit at the top of the batter or just below the surface.
Spoon tahini evenly over the top of the batter; swirl layer with a spoon if desired
Bake 15-20 minutes. Let cool for 30 minutes to an hour. The longer it sets, the easier it will be to cut.
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