Gluten-Free Tahini and Black Cocoa Brownies

• 1
  Cup
  Chocolate Chips
  divided
• ¼
  Butter-Flavored Coconut Oil
• 1
  Tablespoon
  Tahini
• 1
  teaspoon
  Vanilla
• 1
  Cup
  Sugar
• ⅔
  Cup
  Light Brown Sugar
• ¾
  Cup
  Gluten-Free 1-to-1 Flour Blend
• ½
  Cup
  Black Cocoa Powder
  (or any dutch-process cocoa)
• ½
  teaspoon
  Salt
• ½
  teaspoon
  Baking Powder
• 3
  Large Eggs + 1 Yolk

For the swirl

• 3
  Tablespoon
  Tahini
• 1
  Tablespoon
  Maple Syrup

• Preheat the oven to 350°F (175°C). Line a 9×9-inch baking pan with parchment paper, leaving an overhang to lift the brownies out easily.
• In a microwave-safe bowl, melt ½ cup of the chocolate chips on medium (about 50%) power. Heat for about 2 minutes, stirring every 30 seconds, until smooth. Stir in the butter-flavored coconut oil until combined. Add 1 tablespoon tahini and 1 teaspoon vanilla, stirring until smooth. Allow the mixture to cool slightly.
• In a large bowl, sift together the gluten-free flour blend, black cocoa powder, salt, and baking powder. Stir in both sugars to combine. Pour the cooled chocolate mixture into the dry ingredients and fold gently to combine.
• In a smaller bowl, lightly beat the three eggs plus one yolk. Fold the beaten eggs into the chocolate-flour mixture until mostly smooth (a few small lumps are fine). Fold in the remaining ½ cup chocolate chips. Spread the batter evenly into the prepared pan.
• For the tahini swirl, mix 3 tablespoons tahini with 1 tablespoon maple syrup in a small bowl until smooth. Dollop spoonfuls of the tahini mixture over the batter and swirl with a knife or skewer to create a marbled effect.
• Bake for 25–28 minutes, or until a toothpick inserted in the center comes out with a few moist crumbs attached. Avoid overbaking to keep the brownies fudgy.
• Remove from the oven and let cool completely in the pan. Use the parchment overhang to lift the brownies out before cutting. Store in an airtight container at room temperature for up to several days.