Gluten-free Brownie with Salted Tahini Frosting
This sophisticated dessert is made with dark chocolate and the layer of buttery tahini frosting on top, and it's quite simple to make.
- 1,5 bar (150g) dark chocolate 70% cacao mass
- 5 tbsp unsalted butter, cut into small pieces
- 1/2 cup organic granulated cane sugar
- 2 large eggs
- 1 1/2 tsp vanilla extract
- 1/2 tsp sea salt
- 1/3 cup teff flour
- 1 tbsp tapioca flour
- 4 tbsp unsalted butter at room temperature
- 1/3 cup tahini well-stirred
- 1/4 cup powdered sugar sifted
- 1/4 tsp fine sea salt
Position a rack in the center of the oven and preheat to 330ºF. Butter an 8-inch round cake pan and line it with parchment overhanging on two sides.
n 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 brownie. Chill until firm and serve. Keep in the refrigerator.