Sesame Brownies

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

Sesame Brownies


Sesame Seed Topping

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


  • 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.

Sesame Seed Topping

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.

Sesame Brownies

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

Hummus and Slab Pita Bread

Instead of portioning out individual pita breads, this is baked in one big portion and then sliced into strips.


For the Hummus

  • Two 15.5 oz. Cans of Chickpeas, drained
  • 6 garlic cloves
  • 1/2 c. tahini paste
  • Juice from 1 lemon
  • 1 tsp. lemon zest
  • 2 tsp. Kosher salt
  • 1 tsp. crushed dried rosemary
  • 1/2 tsp. dried dill
  • 1 tsp. hot sauce
  • 3/4 c. extra-virgin olive oil
  • 1-2 ice cubes
  • 1 tsp. sesame seeds to garnish
  • 1 tsp. dried parsley to garnish

Place all the ingredients into blender or food processor. Blend until everything is combined and it reaches desired smoothness. Chill until service. Garnish with sesame seeds and dried parsley.


For the Pita Bread

  • 1 large egg, room temperature
  • 1/4 c. sour cream
  • 3/4 c. warm water
  • 2 tbs. granulated sugar
  • 2 packages instant yeast
  • 2 oz. salted butter, melted
  • 2 3/4 c. All-Purpose flour
  • 1 1/2 tbs. Kosher salt
  • 1 tbs. dried parsley
  • 2 tbs. sesame seeds
  • vegetable oil for greasing pan and brushing bread

Preheat the oven to 400 degrees Fahrenheit. In a bowl, combine warm water, sugar, and yeast, allowing mixture to foam. In a mix bowl, beat the egg and sour cream together. Next, and the water and yeast mixture and combine. Lastly, add the melted butter and mix to combine. In a bowl, stir together the flour, salt, and parsley. Add flour a little at a time, scraping bowl after each addition. Knead dough until smooth and elastic. If dough is too sticky, add a little more flour.

Cover dough and let rise about an hour, until doubled in size.

Grease a baking sheet with vegetable oil and sprinkle with 1 tbs. of the sesame seeds. Place dough on baking sheet and gently stretch dough out as evenly as possible. Brush dough with more vegetable oil, and sprinkle with the remaining sesame seeds. Bake for 20-25 minutes. Let cool slightly and then cut into strips to serve.

Hummus and Pita Bread