Sesame Brownies

These brownies are gluten-free, with tahini paste mixed into the batter and topped with a chewy sesame seed topping.

Ingredients

Sesame Seed Topping

• 1/4 c. water
• 1/2 c. brown sugar, packed
• 1/2 tsp. Kosher salt
• 3/4 c. white sesame seeds

Brownies

• 1 1/2 sticks salted butter (6 oz.)
• 6 oz. milk chocolate
• 2 oz. semi-chocolate
• 1 tsp. vanilla extract
• 1/2 c. tahini paste
• 2 large eggs, room temperature
• 1 large egg yolk, room temperature
• 3/4 c. granulated sugar
• 3/4 c. brown sugar, packed
• 3/4 c. sweet white rice flour
• 3 tbs. unsweetened coco powder
• 1/2 tsp. Kosher salt

Yields Approximately 12 bars.

For the Sesame Seed Topping

In a saucepan over medium-high heat, combine the water, brown sugar, and salt. Heat until mixture begins to boil. Add the sesame seeds and stir mixture frequently. Cook until liquid is mostly evaporated. Pour mixture onto a parchment paper- lined baking sheet and let cool. Break into pieces to serve.

For the Brownies

Preheat the oven to 350 degrees Fahrenheit. In a microwave-safe bowl, combine the butter and chocolate, microwaving in short bursts and stirring to melt the butter and chocolate. After chocolate is fully melted, stir in the vanilla extract and tahini paste. Set aside and let cool.

Beat the eggs and egg yolk until the eggs are frothy. Add the granulated sugar and brown sugar. Beat until the mixture is aerated and lighter in color. Add the chocolate mixture and mix to combine. In a bowl, sift together the sweet rice flour, coco powder, and kosher salt. Add the flour mixture in three additions, scraping the bowl after each addition. Pour batter into a parchment paper-lined 9×13 baking dish. Bake for 40-45 minutes until a toothpick comes out clean with just a few moist crumbs.

Let brownies cool completely before cutting and serving with the sesame topping.