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!