These brownies are UNBELIEVABLE. Seriously. They’re really like a flour-less chocolate torte, in brownie form. And if you really whip the egg white they will probably turn out fluffier than these. But truthfully, we don’t mind a dense umami brownie.

The salt and umami in the seaweed really compliment the chocolate. And no one could tell there was seaweeed in these— they just were incredibly tasty.

*This recipe was based on Bon Appetit’s Gluten-Free Chocolate-Tahini Brownies, but we modified them a bit*


3 Tbsp. cornstarch

2 Tbsp. unsweetened cocoa powder

2-3 tsp Nori + Wakame flakes

6 oz. bittersweet chocolate, coarsely chopped

3 Tbsp. coconut oil

2 Tbsp. tahini

2 large eggs

1/3 cup sugar

1/4 cup light brown sugar

1/2 tsp kosher salt

1 tsp vanilla extract

For tahini dressing:

4 Tbsp tahini

1 T agave syrup



Preheat oven to 350 degrees. Line an 8x8 baking dish with parchment.

Whisk cornstarch, cocoa powder, and nori-wakame flakes in a medium bowl. Heat chocolate, oil, and tahini in a small saucepan over low, stirring until melted and smooth.

Using an electric mixer on medium speed, beat eggs, sugar, and brown sugar in a large bowl until light, smooth, and doubled in volume, 3-4 minutes. Beat in salt and vanilla to combine, then beat in chocolate mixture, scraping down sides as needed, until incorporated. Beat in cornstartch-seaweed mixture, then increase speed to medium-high until mixture holds its shape and is thick.

To prepare tahini-agave icing, simply mix tahini and agave nectar together to form a thick icing.

Bake brownies until sides are puffed, top is browned, and a tester inserted into the center comes out with a few moist crumbs attached, 22-26 minutes. Let cool and enjoy with tahini-agave icing!