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    Home / Desserts / Brownies & Bars

    Teff Brownies with Salted Tahini Frosting {gluten-free}

    Published Dec 22, 2016

    Jump to Recipe Print Recipe

    Salted tahini makes an addictive topping to bittersweet fudgy brownies made with malty teff flour. Adapted from The Gourmet Kitchen by Jennifer Farley. 

    a plate of Teff Brownies with Salted Tahini Frosting {gluten-free}

    At a dance class the other night, a classmate had been given a box of chocolates for her 60th birthday which she was offering away, claiming that she "doesn't eat chocolate." I assumed she had an allergy – otherwise, why wouldn't one eat chocolate at any and every opportunity? Seeing that they were from my favorite local chocolatier, Michael Recchiuti, and not wanting them to go to waste, I offered to take them off her hands and held mine out to take the box. She looked startled. "I don't want you to get fat," she blurted out.

    stirring chocolate

    I see this sweet woman every Monday in dance class. Together, we've panicked about both the presidential election and challenging choreography. We've shared photos of our cats, discussed our thoughts on animal rights, and walked to our cars together after class. You think you know a person.

    brownie mix in pan

    Seeing the look on her face made me want to burst out laughing. I had just finished telling her about my career as a baker/pastry chef turned food photographer/author, so I was perplexed as to how she thought I could get by in life chocolate-free. Last year, a normal day consisted of baking 5 cakes to test for my book. I had a large jug of hot cocoa, bag of homemade butter toffee, and jar full of our favorite chocolate bars, not to mention two giant bags of chocolate granola, all waiting at home. I spend a large part of each day looking at photos of food – gooey chocolate cakes, plump chocolate chip cookies, glossy brownies – and dreaming of the next vehicle with which to deliver chocolate to my face. In other words, I eat chocolate for a living.

    "I'll manage," I told her.

    frosting in bowl

    In the end, she relented when I promised to share the chocolates (which turned out to be chocolate covered salted caramels) with Jay, who, I made sure to add, was very skinny.

    "So, are you allergic to chocolate or something?" I asked. Her eyes widened.

    "No, I just don't want to get fat!"

    "All things in moderation – except for chocolate," was my reply. Then I went home and baked a batch of these brownies.

    spreading frosting on brownies

    I've been hooked on these beauties from my friend Jen's beautiful new cookbook The Gourmet Kitchen. I've been following Jen's work for years, and have always been struck by how clean and bold her photography is, with flavors to match. The book is full of Jen's elegant imagery, and a varied mix of recipes ranging from family favorites (her grandmother's crab cakes that look insanely good) to eclectic flavors gathered from her travels (spiced baked acorn squash with garlic yogurt) to cozy comfort foods (banana peanut butter layer cake with chocolate ganache and apple cheddar caramelized onion galettes). Jen's recipes are straightforward and simple, with clear instructions that bring cooking school techniques into the home kitchen.

    top down shot of Teff Brownies with Salted Tahini Frosting {gluten-free}

    These brownies are dense and fudgy, and the layer of buttery tahini frosting on top makes them completely addictive. Chocolate and tahini are a beautiful and unexpected match, with the roasty, nutty taste of sesame ricocheting off bittersweet, mellow chocolate – think chocolate and peanut butter. I traded in teff flour for the all-purpose to make these easily gluten-free; it adds a bit of earthy depth.

    Teff Brownies with Salted Tahini Frosting {gluten-free} on plate

    plate full of lovely Teff Brownies with Salted Tahini Frosting {gluten-free}

    Cut these into small squares and stash them in the fridge to keep the frosting firm, and you may find yourself dipping into them with alarming frequency. Or do what I did for my 35th birthday and skip the cake in favor of a pile o' brownies.

    candle on stack of Teff Brownies with Salted Tahini Frosting {gluten-free}

    stack of Teff Brownies with Salted Tahini Frosting {gluten-free}

    More Brownie Recipes:

    • Hazelnut No-Bake Brownies {gluten-free, vegan, refined sugar-free}
    • Gluten-Free Cheesecake Swirl Brownies
    • Warm Chocolate Brownie Cakes with Black Pepper Ice Cream
    • Gluten-Free Brownies (with whiskey!)

    More Tahini Chocolate Desserts:

    • Vegan Paleo Chocolate Pudding with Tahini
    • Chocolate Tahini Zucchini Bread (grain-free, vegan)
    • GF Vegan Chocolate Tart with Tahini and Caramel
    • Vegan Hot Fudge Sauce with Tahini (and waffle sundaes)
    • Vegan Gluten-Free Chocolate Chip Oatmeal Cookies with Tahini & Maple
    • Tahini Chocolate Chip Cookies (gluten-free, grain-free, vegan)

    *Thanks for reading! For more Bojon Gourmet in your life, follow along on Instagram, Facebook, or Pinterest, purchase my gluten-free cookbook Alternative Baker, or subscribe to receive new posts via email. And if you make these teff brownies, I’d love to see! Tag your Instagram snaps @The_Bojon_Gourmet and  #bojongourmet.*

    Teff Brownies with Salted Tahini Frosting {gluten-free}
    4.75 from 8 votes

    Teff Brownies with Salted Tahini Frosting {gluten-free}

    Print Recipe Pin Recipe
    Salted tahini makes an addictive topping to bittersweet fudgy brownies made with malty teff flour.
    Alanna Taylor-Tobin
    Prep Time: 15 minutes
    Cook Time: 20 minutes
    Total: 35 minutes
    Servings: 16 small but rich brownies

    Ingredients

    Brownies:

    • 5 ounces (140 g) bittersweet chocolate, chopped (around 70% cacao mass)
    • 5 tablespoons (70 g) unsalted butter, cut into small pieces, plus a bit for the pan
    • 1/2 cup (100 g) organic granulated cane sugar
    • 2 large eggs
    • 1 1/2 teaspoons vanilla extract
    • 1/2 teaspoon fine sea salt
    • 1/3 cup (55 g) teff flour
    • 1 tablespoon (6 g) tapioca flour

    Frosting:

    • 4 tablespoons (55 g) unsalted butter, at room temperature
    • 1/3 cup (80 ml) well-stirred tahini
    • 1/4 cup (30 g) powdered sugar, sifted
    • 1/4 teaspoon fine sea salt

    Instructions

    • Position a rack in the center of the oven and preheat to 325ºF. Butter an 8x8-inch baking pan and line it with parchment overhanging on two sides.
    • In a large, metal bowl set over a pot of barely simmering water, melt together the chocolate and butter until smooth, stirring frequently. Remove from the heat and whisk in the sugar, then the eggs and vanilla. Sift the teff and tapioca flours and salt into the batter and stir until smooth. Scrape into the pan and spread into an even layer. Bake until a toothpick inserted near the center comes out clean, 20-30 minutes. Cool completely.
    • Meanwhile, make the frosting. Whip the butter in the bowl of a stand mixer fitted with the paddle until smooth. Beat in the tahini until smooth, then add the sugar and salt. Increase the speed to medium and whip until light and fluffy, 1 minute.
    • Spread the frosting over the cooled brownies. For the cleanest slices, chill until firm, then cut into squares with a large, sharp chef's knife dipped in hot water and wiped clean between each cut. Serve either chilled or at room temperature.

    Notes

    Feel free to trade the teff and tapioca flours for all-purpose if gluten isn't an issue.
    Adapted from The Gourmet Kitchen by Jennifer Farley.
    Nutritional values are based on one of sixteen brownies.
     

    Nutrition

    Calories: 185kcalCarbohydrates: 16gProtein: 2gFat: 13gSaturated Fat: 7gCholesterol: 38mgSodium: 121mgPotassium: 81mgFiber: 1gSugar: 11gVitamin A: 235IUVitamin C: 0.2mgCalcium: 22mgIron: 1.1mg
    Making this? I'd love to see!Tag your snaps @The_Bojon_Gourmet and #bojongourmet!

     

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    the cover of the award-winning cookbook, Alternative Baker

    Hungry for more?

    Alternative Baker celebrates the unique tastes and textures of 14 gluten-free flours, from buckwheat flour to almond flour to sorghum and coconut! This cookbook will fill your kitchen with sweet treats that burst with flavor every month of the year.

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    Reader Interactions

    Comments

    1. Tori//Gringalicious.com says

      December 22, 2016 at 5:00 am

      What amazingly delicious looking brownies! Simply to-die-for!

      Reply
    2. SallyBR says

      December 22, 2016 at 6:00 am

      Isn't it sad when a person decides to cut something good totally out of her (or his) life because of the false assumption that it will have the power of a magic wand: Voila', you are now fat.

      You are right, moderation is key - plus, this lady is clearly active, dancing, being involved in issues, that all matters.

      You made a beautiful batch of brownies, and I am intrigued by the tahini icing... I have a recipe for Ottolenghi tahini cookies that could be a nice match for a brownie. Or two. ;-)

      Happy Holidays!

      Reply
      • Alanna says

        December 22, 2016 at 11:08 am

        Haha - totally agree on all counts!

        Reply
    3. Abby @ Heart of a Baker says

      December 22, 2016 at 6:34 am

      I'm glad you took those off her hands, you want them to go to waste! :) I've never thought about putting tahini on brownies, but now I'm intrigued!

      Reply
      • Alanna says

        December 22, 2016 at 11:08 am

        I'm selfless like that. ;)

        Reply
    4. Lily says

      December 22, 2016 at 8:48 am

      Brilliant! I have some smoked sea salt on hand. Do you think the smoke would enhance or mar the frosting flavor?

      Reply
      • Alanna says

        December 22, 2016 at 11:09 am

        I would make the recipe as written, and then sprinkle a little smoked salt on top - yum!

        Reply
    5. Conni says

      December 22, 2016 at 10:24 am

      Thanks for this recipe. I am making these brownies today and maybe again for my birthday in a couple weeks. I'm allergic to sesame seeds so will sub sunbutter for the tahini. It usually works.

      Reply
      • Alanna says

        December 22, 2016 at 11:10 am

        Aw, happy almost birthday Conni! I think any nut or seed butter should work - pumpkin seed butter could be really pretty?!

        Reply
        • Conni says

          December 22, 2016 at 6:20 pm

          Great idea! Thanks Alanna!

          Reply
    6. Leslie LaskinReese says

      December 22, 2016 at 1:52 pm

      These look amazing and I can see them on my new year's table. Is there something that I can sub for the tapioca flour? I have so many flours at home....but not tapioca.

      Reply
      • Alanna says

        December 22, 2016 at 2:22 pm

        Yes! You can use extra teff flour - the brownies will just be a touch more delicate. :)

        Reply
        • mardi says

          January 10, 2017 at 7:15 am

          I too don't have tapioca flour, but could I substitute potato flour or another thing to assist in the same way the tapioca flour would, so they won't be so delicate?

          Reply
          • Alanna says

            January 10, 2017 at 1:44 pm

            Potato starch could work, but I'm not sure about potato flour. It's honestly fine to just use extra teff flour, too!

            Reply
    7. Angela Field says

      December 23, 2016 at 1:45 am

      I've been desperate to try teff for ages Alanna after I heard it discussed on a radio show. These brownies look fantastic, oh and a love without chocolate isn't a life worth living!

      Reply
    8. Didina Gnagnide Angorinie says

      December 23, 2016 at 4:56 pm

      Happy birthday Alanna, that brownie cake is something I would be satisfied with for my own party.
      There are many bloggers out there who are doing the gluten-free/vegan/paleo/healthy/decadent hippie schtick nowadays, most are pretentious and mediocre, lots of culturally exploitative trendy white gurls who mask their dieting obsession with a thin foil of healthificity and kale and quinoa and !natural!, but you are not like them. Your recipes are good, you are a talented baker with experience, I have enjoyed every recipe of yours I have made and received compliments for them especially by my coeliac friend. I know I will buy your second (I hope) book, wheter sweet or savory.
      ~Didie

      Reply
    9. Jeni Indresano says

      December 28, 2016 at 5:24 pm

      can i be on your mailing list, please? my sister is frequently sending me recipe's from your blog postings so that i can concoct them for her. your photography is beautiful and recipes so creative and divine! its time i just get your inspired recipes directly.
      having been GF for 8 years, i have experimented and explored to no end to find and create delicious recipes. my motto around food is "heathy...not horsey" and your work fits the bill. don't we all want our gf food to taste and behave normally without being too processed, too sugary or seeming like it came from a horse feed bag? seriously.
      thank you for your beautiful offerings!
      cheers,
      jeni

      Reply
      • Alanna says

        December 28, 2016 at 7:36 pm

        Aw, thanks for the sweet note Jeni! You can definitely be on the list - just put your email address into the box on the right of the main page and each new post with show up in your inbox with a clickable link that takes you to the post. You might dig my cookbook Alternative Baker, too - it's all GF baking recipes. :) Love your motto!

        Reply
    10. Jayme | holly & flora says

      December 29, 2016 at 7:38 pm

      Ahhhhh, your philosophy on moderation pertaining to everything except chocolate is identical to my views on both chocolate and Champagne!! Cheers to both of those things! I hope you enjoyed your birthday. Sometimes a tall stack of brownies is even better than a cake. There was also a day this past month, where I downed an entire batch of brownies for dinner. All was set right in my world. I hope all is right in yours, and happiest, warmest wishes for a wonderful 2017. It's got to get better, and if it doesn't, well, there's chocolate! XO!

      Reply
      • Alanna says

        January 01, 2017 at 9:52 pm

        Awwwww, thanks for the super sweet note, dear friend! I did have a lovely birthday. And I'm afraid we're going to need ALLLLL the chocolate (and champagne!) in 2017...

        Reply
    11. Dee | Green Smoothie Gourmet says

      December 30, 2016 at 10:56 am

      Delicious looking, love the idea of teff. Might try to make them vegan. Thank you for the great inspiration! Dee xx

      Reply
      • Connie says

        February 18, 2017 at 11:23 pm

        Did you try them vegan Dee? I made them with chia eggs and they are tasty and edible, but the texture is far from ideal. Let me know if you found a better sub!

        Reply
    12. Susan Litman says

      January 03, 2017 at 11:47 am

      Oh, Happy Birthday!! These look AMAZING. Does it make any difference in flavor or texture if you use brown or white teff? My local Whole Foods has both and I've been curious to experiment!

      Reply
      • Alanna says

        January 03, 2017 at 5:23 pm

        Thanks Susan! I think either should work just fine, but I used brown teff here. :)

        Reply
    13. Yana says

      January 04, 2017 at 9:45 am

      Happy Birthday, Alanna, and Happy New Year, everybody!

      I made these brownies for the New Year's Eve dinner for two. They were delicious, but didn't rise at all. I noticed that there is no baking soda or powder listed in the recipe. Is that by design?

      Reply
      • Alanna says

        January 05, 2017 at 10:23 am

        Hi Yana! Thanks! Mine didn't rise much either, and yes, there is no leavening in the recipe to keep the brownies dense and fudgy - though I suppose you could try adding a bit if you wanted them a bit fluffier. Cheers!

        Reply
    14. Sam says

      January 06, 2017 at 3:31 am

      What a gorgeous post and I'm so intrigued by the tahini frosting top. I love tahini but hadnt thought of it as a sweet frosting. Anyway it makes so much sense because you get halva in chocolate flavour which is magnificent.

      Your words re dance class also resonnated as I have been doing Pilates with a group of women for 4 years and have a similar kind of relationship with them. Wish some of htem would offload their chocs with me.

      s x

      Reply
      • Alanna says

        January 09, 2017 at 10:19 am

        Aw, thank you Sam! I used to love chocolate halva when I was a kid, and these brownies totally remind me of that heavenly sweet. :) I just started taking pilates lessons and I LOVE it!

        Reply
    15. Pang says

      January 09, 2017 at 8:24 am

      The story makes me a bit sad to know that someone, who I assume doesn't have any health problem or weight problem, restrains herself to the point that she wouldn't let herself enjoy even a small piece of heavenly chocolate. Thought the sadness quickly turns into gladness when I see your scrumptious-looking brownies. :)

      BTW, happy belated new year, lady.

      Reply
      • Alanna says

        January 09, 2017 at 10:18 am

        Aw, thanks lovely! Happy New Year to you too. <3

        Reply
    16. Ankita says

      February 06, 2017 at 2:18 am

      Hi Alanna, I am a big fan of your food styling and gorgeous photos (drooling photos <3) ...
      I was wondering , what could be the sub of teff flour, as I wasnt able to get it at my place(India), Thank you XOXO

      Reply
      • Alanna says

        February 07, 2017 at 2:17 pm

        Aw, thanks Anita! You could sub a GF all-purpose blend; brownies are very forgiving! Let me know what you try. :)

        Reply
        • ankita says

          February 12, 2017 at 11:43 pm

          hehe...cool! Thank you so much! have to try all the recipes from your cookbook! :* They look so delicious and feel so healthy! :)

          Reply
    17. Meredith says

      April 23, 2017 at 2:29 am

      I absolutely loved these! I couldn't decide which was best: the brownie on its own, the frosting on its own, or the two together. I will definitely, definitely revisit these. Also I used cornstarch instead of tapioca with no issues!

      Reply
      • Alanna says

        April 24, 2017 at 10:00 am

        Yay! So glad you loved them and that the cornstarch worked. :D

        Reply
    18. Shirah says

      April 28, 2017 at 4:36 am

      Would this recipe be ok to make 2 days in advance and kept refrigerated?

      P.S. I just discovered your blog a few months ago and can't say enough how much I love it! Made your chocolate zucchini cake with matcha frosting for Easter and everyone went nuts over it! Thank youuuuuu

      Reply
      • Alanna says

        April 30, 2017 at 11:38 am

        Aw, thanks for trying my recipes and for the sweet words! So glad you liked the cake! There are loads more alternative flour dessert recipes in my cookbook in case you're interested. ;) As for these brownies, they keep well for several days, so I think that should work just fine!

        Reply
    19. Jen says

      October 14, 2018 at 6:56 am

      I wish I had taken a photo before I laid into this deliciousness! So yummy- the tahini frosting is STUNNING on this nutty brownie. I added a TBSP of espresso powder to my brownie, bc it’s my way. Wowzers! Great recipe, thanks!!

      Reply
      • Alanna says

        October 17, 2018 at 5:48 pm

        Espresso sounds delicious here! SO glad you loved them.

        Reply
    20. Diana says

      February 06, 2020 at 11:14 am

      Best brownie I've made in years! Made a few substitutions: coconut oil for butter (dairy allergy), coconut sugar for white sugar, peanut butter for tahini. First time baking with coconut oil, and I was very happy it worked out. Thanks for the amazing recipe.

      Reply
      • Alanna says

        February 07, 2020 at 9:20 pm

        Those variations sound delicious - so glad they were a hit!

        Reply
    21. Guy Hide says

      April 17, 2020 at 11:54 am

      Your website is my go to for 'rewards that I will cook myself'. I have so many tabs saved on my computer. As the UK is in locked down (and normal flour is in short supply!?) I finally got round to making these. Rich, dense and the topping is to die for. thank you :) !

      Reply
      • Alanna says

        April 26, 2020 at 12:26 pm

        I'm so glad you liked them and that you're enjoying TBG! Please let me know if you try more recipes. :)

        Reply

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