dark chocolate brownie with tahini and rosewater (gluten-free)

I’ve been in a quick, simple dessert phase recently. I love having go-to recipes for the weekend when we’re craving something sweet or when I just want to spend a little time with my son in the kitchen. Recipes I likely have the ingredients for in my pantry already, and that can be thrown together on a lazy afternoon. Brownies are one of his favories, so I thought I’d share our favorite gluten-free brownie recipe I fancied up a little with rosewater, a tahini glaze, and chopped pistachios.I’ve never been a huge fan of tahini in sweets. I love it in savory dishes and sauces but something about the  bitterness never worked for me…until I had a chocolate tahini ice cream at Frankie and Jo’s here in Seattle. I’ve been thinking about it ever since. I love the combination of dark chocolate and rosewater (see a previous post here), a natural pairing with tahini and chopped pistachios. The brownie is dark with just the right amount of chew, and once cooled it’s drizzled with a sweet tahini glaze and sprinkled with pistachios and edible rosepetals. A little flaky sea salt wouldn’t hurt, either. I’ve made it a couple times now and it’s delicious for days, if you love the tahini glaze as much as I do you could easily double the recipe and serve a little alongside the brownie.

Dark chocolate brownie with tahini and rosewater

 

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Prep time

20 mins

Cook time

30 mins

Total time

50 mins

 

Serves: 8-10 servings

Ingredients

brownie

• 8 tablespoons unsalted butter
• 7 oz bittersweet chocolate, chopped (or good-quality chocolate chips)
• 3 tablespoons hot water
• 1¼ cups (225 grams) sugar
• 1 teaspoon vanilla extract
• ⅛ teaspoon (just a few drops) rosewater (optional)
• 3 cold eggs
• ½ cup (46 grams) oat flour
• ¼ cup (30 grams) cocoa powder
• ¼ cup (39 grams) sweet white rice flour
• 1 teaspoon baking powder
• ½ teaspoon salt
  

glaze

• ¼ cup tahini
• ½ cup powdered sugar
• ¼ teaspoon vanilla
• pinch of salt
• milk
• edible rosepetals and chopped pistachios, if desired

Instructions

for the brownie

1. Preheat the oven to 350 degrees. Butter and flour an 8 or 9 in round cake pan (or similar sized square baking pan) and set aside. I took the extra step to line the bottom with a round of parchment, but if your pan is well-greased it should be fine.
2. In a medium-sized saucepan, melt the butter over low heat. Add the chocolate and stir until melted. Once the mixture is smooth, add the hot water and sugar and stir until the sugar begins to dissolve. It may not dissolve completely, that's okay. Take the pan off the heat and allow it to cool for a few minutes, then stir in the vanilla, rosewater, and cold eggs.
3. Combine the remaining ingredients in a large bowl and whisk well to blend. Pour in the chocoalte mixture and stir until completely incorporated, then pour it into the prepared pan. Bake for 20 minutes, then check every 3 or so minutes afterward for doneness. A toothpick inserted in the center should come out with a few moist crumbs but should not be wet. Place the brownie on a cooling rack until cool, then (if you'd prefer to serve it out of the pan) run a sharp knife around the edges and turn out to come to room temperature.

for the glaze

1. Prepare the glaze by combining the tahini, powdered sugar, vanilla and salt, stirring well, then adding just enough milk to make it a pourable consistency. Drizzle over the cooled brownie and sprinkle with rosepetals and pistachios.

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