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 seaweed in these— they just were incredibly tasty. We recommend using our Organic Seaweed Seasoning for this reacipe!

*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 Organic Seaweed Seasoning

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 Organic Seaweed Seasoning 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 cornstarch-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!