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Grain-free

Pumpkin Butter

September 29, 2020 by Rachael Ng 2 Comments

This sweet, spice-filled Pumpkin Butter will be the best thing for your morning toast or bagel this season! Made with apple cider, pumpkin puree, and lots of cozy spices. This spread is just what you need on a chilly autumn morning!

What is Pumpkin Butter?

Have you ever had apple butter? Well, pumpkin butter is the pumpkin version of apple butter! In other words, it’s a sweet & spicy, thick spread made from simmering pumpkin purée with loads of warm spices, apple cider, and your favorite sweeteners. I chose coconut sugar and agave which are both low glycemic. But this spread can be made with maple syrup and cane sugar, too!

This seasonal “butter” is versatile as it can be spread on toast, slathered over dough to make pumpkin sweet rolls, or even stuffed into homemade pop tart pastries! Double the batch and gift a couple of jars to friends or family. Trust me, they will love you!

How is Pumpkin Butter Made?

Pumpkin butter actually couldn’t be simpler to make. You’ll mix all of the ingredients in a saucepan and simmer them, semi-covered to reduce splatter, for around 45 minutes. Or until the liquid mixture has reduced to a thickened “butter”. The butter will continue to thicken a bit as it cools, so keep that in mind as you gauge whether your mixture is done reducing.

Once the  butter is nice and thick, you can transfer it to a cooler, room temperature bowl to allow it to cool completely. If you plan to use it in another recipe, make sure it’s totally cool before utilizing it as an ingredient. If you plan to top a biscuit or your favorite toast, there’s really no need to wait. Pumpkin butter is amazing while it’s warm!

More Pumpkin Recipes

Pumpkin Muffins with Brown Sugar Icing

Pop-Tarts with Pumpkin Butter

Pumpkin Chai Spice Rice Krispie Treats

Yield: 2 Cups

Pumpkin Butter

Pumpkin Butter

A sweet, spice-filled pumpkin spread made from simmering pumpkin purée with apple cider, sugar, and lots of warm spices. The perfect "butter" for your morning toast.

Prep Time 5 minutes
Cook Time 45 minutes
Additional Time 1 hour
Total Time 1 hour 50 minutes

Ingredients

  • 15oz can of pumpkin purée
  • 3/4 cup apple cider (or apple juice)
  • 1/2 cup agave (or maple syrup)
  • 1/2 cup coconut sugar (or other granulated sugar - see Note 1)
  • 2 tsp ground cinnamon (see Note 2)
  • 1 tsp ground ginger (see Note 2)
  • 1/2 tsp ground nutmeg (see Note 2)
  • 1/4 tsp ground cloves (see Note 2)

Instructions

  1. In a medium or large saucepan, add all of the ingredients: pumpkin, apple cider, agave, coconut sugar, and spices. Whisk together until totally combined. It will be a very thin/liquid consistency.
  2. Heat the saucepan on medium heat until the mixture begins to bubble. Then turn the heat to low and allow the pumpkin butter liquid to simmer, semi-covered (there will be a lot of bubbling splatter). Simmer for about 45 minutes, whisking every 5-10 minutes, or until the pumpkin butter reduces and thickens. Keep in mind that it will thicken a bit more as it cools.
  3. Once your pumpkin butter has thickened (it should be thick enough to spread), remove it from the heat and allow it to cool completely. You can speed this process up by transferring the pumpkin butter to a room temperature bowl and stirring it every 5 minutes or so.
  4. Store cooled pumpkin butter in an airtight jar or container in the refrigerator.


Recipe slightly adapted from allrecipes

Notes

  1. Sweeteners: if using brown or white granulated sugar, I highly recommend using maple syrup instead of agave since agave tastes much sweeter and works better alongside coconut sugar (which tastes less sweet than cane sugar).
  2. If you prefer your spreads less "spicy", feel free to cut the spice measurements in half.

    Nutrition Information:

    Yield:

    32

    Serving Size:

    1 Tbsp

    Amount Per Serving: Calories: 30Total Fat: 0gSaturated Fat: 0gTrans Fat: 0gUnsaturated Fat: 0gCholesterol: 0mgSodium: 1mgCarbohydrates: 8gFiber: 1gSugar: 6gProtein: 0g

    calculated nutrition information may not always be accurate

    © Rachael | Sugared & Stirred
    Cuisine: American

    Did you make this recipe?

    Tag @sugaredandstirred on Instagram and hashtag #sugaredandstirred

    Filed Under: Dairy-free, Gluten-free, Grain-free, Vegan Tagged With: easy pumpkin butter, fall recipes, homemade pumpkin butter, pumpkin butter, pumpkin butter with coconut sugar, pumpkin recipes, simple pumpkin butter, spicy pumpkin butter, sweet pumpkin butter, vegan pumpkin butter, what to make with pumpkin

    Peppermint Hot Cocoa Brownies (DF + GF)

    November 18, 2019 by Rachael Ng Leave a Comment

    Peppermint Hot Cocoa Brownies

    Peppermint Hot Cocoa Brownies

    The weather is cooling down, the holidays are quickly approaching, and what’s better than a cozy mug of hot cocoa topped with marshmallows? Peppermint Hot Cocoa Brownies! These super rich chocolate brownies are flavored with peppermint extract and topped with a simple homemade peppermint marshmallow. In other words, forget about the hot cocoa (for tonight) and indulge in one of these festive brownies instead!

    For this recipe I used my favorite base brownie recipe from Running with Spoons and paired it with a slightly altered version of Alton Brown’s Homemade Marshmallow Recipe. I’ve made marshmallows using a different recipe in the past and found myself disappointed with the taste. But this marshmallow topping has no funky gelatin flavor, isn’t too sweet, and has the perfect marshmallow texture! You can eat the brownies as-is or pop one in the microwave for a warm, gooey marshmallow brownie experience – this was my favorite way to eat these. And if you’re not a fan of peppermint, feel free to leave it out completely, replacing it with extra vanilla extract (or your extract of choice!).

    Some of the ingredients I like for this recipe:

    Coconut sugar is my go-to baking sweetener. It’s low GI, unrefined, and makes for a perfect substitute for white granulated sugar. And it tastes nothing like coconut! For a sweeter (less rich) brownie, feel free to use regular, white granulated sugar instead.

    Chocolate chips (or chopped chocolate) lend moisture and lots of chocolate goodness to these brownies.

    Eggs make for the perfect brownie texture. Trust me, I’ve tried multiple egg replacements in this recipe, and they do not work. So don’t even try.

    Instant coffee granules are totally optional but will deepen the chocolate flavor and richness in the brownies. I highly recommend adding it if you’re looking for a rich brownie!

    Arrowroot starch thickens the brownie batter while also keeping it free of grains and gluten – perfect for GF and non-GF eaters alike since the taste is undetectable!

    White granulated sugar is necessary for the marshmallow topping! I don’t recommend any substitutes since this topping has been tested as-is and works as-is.

    Agave makes for a better alternative to corn syrup, which is what most marshmallow recipes call for. It also has a very low GI, which is great considering the higher GI of the white sugar you’ll also be using.

    More Chocolate Marshmallow Recipes

    Marshmallow Hot Cocoa Cookies

    Spicy Hot Cocoa Muffins

    Rocky Road Brownie Cookies

    Double Chocolate S’mores Cookies

    Yield: 16 Brownies

    Peppermint Hot Cocoa Brownies

    Peppermint Hot Cocoa Brownies

    Ultra rich and fudgy peppermint brownies topped with a layer of homemade peppermint marshmallow! The perfect treat for a cool, winter night!

    Prep Time 1 hour
    Cook Time 30 minutes
    Additional Time 4 hours
    Total Time 5 hours 30 minutes

    Ingredients

    Brownies

    • 1/3 cup coconut oil, measured as a solid (or 6 Tbsp olive oil)
    • 1 cup (175g) chocolate chips
    • 1 tsp instant coffee granules (optional)
    • 1/4 cup (20g) natural cocoa powder
    • 2 large eggs, room temp
    • 2/3 cup (110g) coconut sugar (or 150g white granulated sugar)
    • 1/2 tsp peppermint extract
    • 1/2 tsp vanilla extract
    • 1/2 tsp salt
    • 3 Tbsp (24g) corn starch (or arrowroot or tapioca starch)

    Marshmallow

    • 6 Tbsp water, divided
    • 1 packet of gelatin powder
    • 2/3 cup (150g) white cane sugar
    • 3 Tbsp agave syrup
    • Pinch of salt
    • 1/8 tsp peppermint extract
    • 1/4 tsp vanilla extract

    Instructions

    Make the Brownie Base

    1. Preheat your oven to 350°F and prepare an 8x8" baking pan with non-stick spray. Line your pan with parchment paper by cutting one long strip for the bottom and two sides - fold over and trim the excess paper to edge of pan. Bring your eggs to room temperature by placing them in a glass of warm water for around 10 minutes.
    2. Meanwhile, in a microwave-safe bowl, melt together the oil and chocolate chips, stirring the mixture every 15 seconds until chips are melted. Stir in the instant coffee and cocoa powder; set aside.
    3. In the bowl of a stand mixer fitted with the whisk attachment, add the eggs and sugar. Whisk on medium-high speed until thick and light in color. Whisk in the peppermint and vanilla extracts. Gently fold the chocolate mixture into the sugar and eggs. Add the salt and cornstarch and gently mix until just combined.
    4. Pour batter into prepared baking dish and bake at 350°F for 17-23 minutes or until a toothpick inserted into the brownies comes out slightly gooey - you don't want to over bake! Allow the brownies to totally cool before making the marshmallow.

    Make the Marshmallow

    1. In the bowl of a stand mixer fitted with the whisk attachment, add the gelatin and 3 Tbsp of the water. Give it a little stir and then allow it to thicken while you heat up your sugar.
    2. In a small saucepan, add the sugar, agave, salt, and the remaining 3 Tbsp of water. Gently swirl the pan to ensure sugar is totally saturated. Set heat to medium-high (or medium for a gas range) and bring the mixture to a boil. Use a candy thermometer to monitor the sugar's temperature. If your mixture begins to boil too high up the pan, you can use your thermometer to gently swirl the mixture back down or hold the pot up and over the heat. When the mixture reaches 240°F immediately remove from the heat.
    3. With your stand mixer running at low speed, slowly pour the hot sugar mixture into the gelatin. Turn the speed to high and whisk until mixture becomes white, thick, and fluffy. I like to wait until I see soft peaks. Immediately whisk in the peppermint and vanilla extracts.
    4. Pull the cooled brownies out the pan. Immediately spread the marshmallow over the brownies, using an offset icing spatula to spread and swirl it over the surface. Top with sprinkles, chocolate chips, or crushed peppermint candies.
    5. Allow marshmallow to set for at least 4 hours before slicing. For an easy, clean slice, I recommend running a sharp knife under HOT water, wiping clean with a towel, and then carefully slicing - you'll need to heat and carefully* wipe the knife between every slice (I used a thermos to hold the hot water, which allowed me to dip my knife each time). Slice into 9 or 16 brownies.
    6. Store leftovers in an airtight container at room temperature. I highly recommend popping a brownie into the microwave for a few seconds before enjoying!

    *Be careful when wiping your knife - it's easy to accidentally slice your hand/fingers if you're holding the towel. I recommend setting the towel down and wiping.

    Notes

    Brownie recipe slightly adapted from Running with Spoons & Marshmallow recipe slightly adapted from Alton Brown

    Recommended Products

    As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.

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      KitchenAid Stand Mixer
    • Icing Spatula
      Icing Spatula
    • 8-Inch Square Glass Baking Dish
      8-Inch Square Glass Baking Dish

    Nutrition Information:

    Yield:

    16

    Serving Size:

    1

    Amount Per Serving: Calories: 266Total Fat: 8gSaturated Fat: 6gTrans Fat: 0gUnsaturated Fat: 2gCholesterol: 23mgSodium: 103mgCarbohydrates: 47gFiber: 1gSugar: 29gProtein: 2g

    calculated nutrition information may not always be accurate

    © Rachael | Sugared & Stirred
    Cuisine: American / Category: Brownies

    Did you make this recipe? I would love to see!

    Tag @sugaredandstirred on Instagram and hashtag #sugaredandstirred

    Filed Under: Bars, Brownies, Dairy-free, Gluten-free, Grain-free Tagged With: brownies with marshmallow topping, christmas brownies, dairy free brownies, gluten free brownies, holiday brownies, hot cocoa brownies, marshmallow brownies, mint brownies, peppermint brownies, peppermint hot cocoa brownies

    Dark Chocolate Zucchini Brownies

    August 19, 2019 by Rachael Ng 2 Comments

    Fudgy and rich Dark Chocolate Zucchini Brownies topped with a sweet dark chocolate icing! These decadent squares are loaded with chocolate and the zucchini is undetectable!

    Dark Chocolate Zucchini Brownies

    Zucchini has to be one of my favorite add-ins to baked goods. Muffins, bread, and even cake can all be deliciously made with heaps of good-for-you zucchini! A green veggie in my desserts? Yep! Because who doesn’t want to feel a little bit better when indulging in something ooey gooey and ultra chocolatey?

    These brownies are so decadent and fudgy, and with a thin layer of sweet dark chocolate frosting, you won’t be able to pass them up. And once you get the brownie-making method down, this recipe is really quite easy. The chocolate can be melted in the microwave, and if you have a stand mixer, the eggs and sugar can be left for a few minutes to whip while you shred your zucchini. Throw some extra chocolate chips into the batter for an irresistible triple chocolate brownie! 

    Some of the Ingredients You’ll Need + Substitutions:

    • Chocolate chips are melted and added to the batter for a seriously fudgy brownie. I recommend semi-sweet chocolate chips.
    • Dutch process cocoa powder is darker in color and richer in flavor. Since there are no leavening agents in this recipe (baking soda, etc) you can also use regular cocoa powder in its place – your brownies just won’t be dark chocolate.
    • Eggs whip up with the sugar to create a fluffy batter which gives the brownies lift, negating the need for baking soda or powder. I haven’t tested this recipe with any egg alternatives.
    • Coconut sugar is an unrefined, low GI sugar. It tastes less sweet than white sugar, and makes for a great, better-for-you alternative. Feel free to use your favorite cane sugar instead – unrefined, white, or brown (lightly packed).
    • Arrowroot starch thickens the brownie batter and helps bind the brownies together. You can use cornstarch in its place.

    More Zucchini Recipes:

    Spiced Zucchini Cake

    Healthier Zucchini Chocolate Chip Muffins

    Gluten-Free Zucchini Chocolate Chip Muffins

    Double Chocolate Zucchini Bread

    Yield: 9-16 Brownies

    Dark Chocolate Zucchini Brownies

    Dark Chocolate Zucchini Brownies

    Ultra fudgy brownies made with shredded zucchini and dark, Dutch-process cocoa powder. These chocolate-frosted squares are grain-free + dairy-free and totally irresistible!

    Prep Time 30 minutes
    Cook Time 35 minutes
    Additional Time 1 hour
    Total Time 2 hours 5 minutes

    Ingredients

    Brownies

    • 1 cup + 1/4 cup dairy-free chocolate chips, divided
    • 1/3 cup vegetable oil (I used olive oil)
    • 2 large eggs, room temp
    • 3/4 cup coconut sugar or cane sugar
    • 1/2 tsp vanilla extract
    • 2 Tbsp Dutch-process cocoa powder
    • 1/4 cup arrowroot starch (or cornstarch)
    • 1/2 tsp salt
    • 1 cup finely shredded zucchini, excess juice squeezed out (see Note 1)

    Frosting

    • 1 1/2 cups powdered sugar
    • 2 Tbsp Dutch-process cocoa powder
    • 1 Tbsp plant-based butter (or refined coconut oil), melted
    • 2 Tbsp plant-based milk

    Instructions

    1. Bring your eggs to room temperature by placing them in a glass of warm water for around 10 minutes. Preheat your oven to 350°F. Line an 8x8" pan or baking dish with non-stick spray and parchment paper - I like to cut my parchment paper into two long pieces, criss-crossing them in the middle.
    2. Melt together 1 cup of the chocolate chips with the plant-based butter/oil in the microwave or using the double boiler method; stir and set aside.
    3. In a stand mixer fitted with the whisk attachment, add the eggs and coconut sugar. Whisk on medium-high speed until the mixture becomes fluffy and light brown in color, adding the vanilla extract along the way.
    4. Gently fold the melted chocolate into the whisked egg mixture. Fold in the cocoa powder, arrowroot starch, and salt. Stir in the shredded zucchini and 1/4 cup of chocolate chips (optional) until combined.
    5. Bake brownies at 350°F for 30-35 minutes or until the center looks set. Allow brownies to cool for 10 minutes before making your frosting. In a small, microwave-safe bowl, combine the powdered sugar, cocoa powder, coconut oil or butter, and plant-based milk. Microwave the frosting until warm to the touch. Pour over warm brownies, tilting the pan until frosting is evenly distributed.
    6. Allow brownies to totally cool before slicing and serving. For clean cuts, use the excess parchment paper to remove the entire brownie square. Slice into 16 brownies, wiping your knife clean between each slice. Store leftovers in an airtight container at room temperature.

    Notes

    1. Measure the shredded zucchini before squeezing out the excess juice. Finely shred your zucchini with the skin on. Place on a cheesecloth or paper towel and squeeze out and discard the juice.
    2. Dutch-process cocoa powder gives these brownies a richer, dark chocolate flavor. You can use regular cocoa powder, but the brownies won't be considered dark chocolate.

    Nutrition Information:

    Yield:

    16

    Serving Size:

    1

    Amount Per Serving: Calories: 169Total Fat: 8gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 5gCholesterol: 25mgSodium: 99mgCarbohydrates: 25gFiber: 1gSugar: 23gProtein: 2g

    calculated nutrition information may not always be accurate

    © Rachael | Sugared & Stirred
    Cuisine: American / Category: Brownies

    Did you make this recipe?

    Tag @sugaredandstirred on Instagram and hashtag #sugaredandstirred

    Filed Under: Bars, Brownies, Dairy-free, Gluten-free, Grain-free Tagged With: dairy free brownies, fudgy brownies, gluten free brownies, grain free brownies, veggie brownies, zucchini brownies

    Grain-Free Caramel Turtle Brownies (DF)

    May 25, 2019 by Rachael Ng 8 Comments

    Before I set out to make this recipe, I debated back and forth whether I wanted the caramel baked into the brownies or slathered on afterwards. But I’m such a sucker for that crackly brownie top that I couldn’t bear covering it up! So I baked the the caramel right into the brownies by spooning it between two layers of batter. And OMG I made the right choice! These brownies are ooey gooey at room temperature and, when refrigerated, taste just like fudge. 

    The caramel I use for this recipe is called a dry caramel, because it starts out in the saucepan with just sugar. I used an easy chewy caramel recipe from Cupcake Jemma (the second caramel in the video), swapping out a couple of ingredients to make it vegan. This caramel tastes amazing, whips up pretty quickly, and since you’ll be baking it into the brownies, I’d say it’s pretty stress-free.

    The brownie recipe itself is pretty standard – feel free to mix more walnuts or pecans right into the batter for even more nutty goodness. You’ll pour half of your batter into a prepared baking dish, spoon caramel over the batter, and then top the caramel with the remaining brownie batter. Easy! Top the brownies with nuts, extra chocolate bits, or even salt.

    A few of the ingredients I love for this recipe:

    Coconut cream mimics the heavy cream that’s standard for a caramel recipe. You won’t taste it at all in this vegan caramel. It’s the perfect plant-based substitute!

    Cane sugar (I used unrefined) gives the caramel that classic flavor. I’ve made caramel with coconut sugar, but the flavor is very different. I recommend using cane sugar for this recipe.

    Coconut sugar helps sweeten the brownie batter. It’s my go-to sweetener for baked goods since it’s unrefined and low glycemic index.

    Dutch process cocoa adds a richer chocolate flavor. And these brownies are rich. Since there are no leavening agents in this recipe, feel free to use regular cocoa powder instead.

    Instant coffee helps deepen the chocolate flavor, lending to the brownies richness. This ingredient is totally optional, but I like to add it in.

    Eggs help give these brownies lift and create that tried and true brownie texture.

    Arrowroot starch replaces flour/grain in this recipe and helps keep these brownies moist and fudgy.

    Yield: 12 Brownies

    Grain-Free Caramel Turtle Brownies

    Grain-Free Caramel Turtle Brownies

    Decadent, fudge-like brownies filled with a layer of soft dairy-free caramel and chopped pecans! Topped with whole pecans for a nutty "turtle" candy taste.

    Prep Time 40 minutes
    Cook Time 30 minutes
    Additional Time 2 hours
    Total Time 3 hours 10 minutes

    Ingredients

    Caramel Filling

    • 1 1/2 cups sugar (I used Zulka unrefined cane sugar)
    • 200mil canned coconut cream
    • 1 tsp pure vanilla extract
    • 6 Tbsp vegan butter (I used Earth Balance Buttery Sticks)

    Brownies

    • 1 1/2 cups dairy-free chocolate chips
    • 1/2 cup coconut oil, solid
    • 2 tsp instant coffee granules (optional)
    • 6 Tbsp dutch-process cocoa (natural cocoa works, too)
    • 3 large eggs, room temp
    • 1 cup coconut sugar
    • 4 1/2 Tbsp arrowroot starch (or corn starch)
    • 1/2 tsp salt
    • 1 cup chopped pecans
    • 1/2-1 cup pecan halves

    Instructions

    1. Prepare your caramel: measure out all of your ingredients. Then, in a medium, heavy-bottomed saucepan, add your sugar and turn the heat to medium. Push the sugar around with a wooden spoon until all the sugar is melted and turns to a nice amber color.
    2. Remove melted sugar from the heat and gradually stir in the coconut cream - your mixture will bubble up, so be careful! Stir in the vegan butter until melted. Move saucepan back to the heat and bring mixture to a boil. Use a candy thermometer to measure the temperature. Boil just until mixture reaches 240°F-245°F (soft-ball stage). Remove from heat and pour into a heat-proof bowl.
    3. Prepare your brownies: preheat your oven to 325°F and prepare an 8x8" baking dish with non-stick spray. Then, line the bottom + all four sides with parchment paper. I like to cut two long, strips that criss-cross along the bottom, and then I fold the excess paper over the sides to help me pull the brownies out later. Also, bring your eggs to room temperature by placing them in a glass of warm water for ~10 minutes.
    4. In a microwave-safe bowl, add the chocolate chips and coconut oil. Microwave in spurts of 20 seconds, stirring well between each one, until chocolate is totally melted. Whisk in the instant coffee granules and cocoa powder; set aside.
    5. In a stand mixer fitted with the whisk attachment, add the eggs and coconut sugar. Whisk on medium-high speed until mixture is thick, fluffy, and light in color. When you lift your whisk, the batter "ribbons" should take 2-3 seconds to disappear.
    6. Fold the chocolate mixture into the whisked eggs + sugar - it may take a minute for them to combine. Add in the arrowroot starch and salt and gently mix until totally combined. Mix in the chopped pecans.
    7. Pour half of the batter into your prepared baking dish. Then spoon some of the thickened caramel over the batter, leaving ~1/2" at the edges (I used about 3/4 cup and had leftover caramel). Cover caramel with the remaining batter. Smooth out the top with a spatula and top with pecan halves.
    8. Bake at 325°F for 25-35 minutes or until brownies no longer jiggle. You can also use a toothpick to check for doneness. For optimal fudginess, you want a bit of batter on the toothpick.
    9. Allow brownies to cool totally at room temperature. For a firmer caramel, refrigerate the brownies and slice just before serving (they will taste extra fudgy when cold!). For a more melty caramel (like what's picture below), you can slice up your brownies in the pan as soon as they're cool. Store leftovers at room temperature or in the refrigerator.

    Notes

    You can use either dutch-process (like Hershey's Special Dark) or natural cocoa powder.

    The caramel recipe can be halved if you wish to avoid having leftover caramel!

    Caramel recipe loosely adapted from Cupcake Jemma

    Recommended Products

    As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.

    • Hershey's Special Dark Cocoa
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    • Coconut Sugar
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    • Arrowroot Starch / Flour
      Arrowroot Starch / Flour
    © Rachael Ng | Sugared & Stirred
    Cuisine: American / Category: Brownies

    Did you make this recipe?

    Tag @sugaredandstirred on Instagram and hashtag #sugaredandstirred

    More brownie recipes:

    Grain-Free Tahini Swirl Brownies
    Grain-Free Orange Brownies
    Grain-Free Almond Butter Brownies
    Walnut Spelt Blondies

    Filed Under: Bars, Brownies, Dairy-free, Gluten-free, Grain-free Tagged With: brownies, caramel brownies, caramel filled brownies, caramel stuffed brownies, dairy-free, gluten-free, grain-free, pecan brownies, turtle brownies, vegan caramel

    Grain-Free Tahini Swirl Brownies

    May 10, 2019 by Rachael Ng 3 Comments

    If you haven’t jumped on the tahini + chocolate bandwagon yet, then this is the recipe for you! But also, if you love tahini desserts then this is also the recipe for you. These brownies are ultra fudgy with just the right amount of melted chocolate, cocoa powder, and tahini. All topped with a beautiful tahini swirl! I mean, look at it.

    When I set out to make these brownies, I wanted to come up with a totally fudgy, not-too-rich brownie that was free of grains, dairy, and oil. And then, of course, I sweetened them with coconut sugar (along with the chocolate chips) to make these indulgent babies a little bit better for you.

    The method that I like best when baking brownies is to use melted chocolate with an oil (in this case, the tahini) and some cocoa powder, and then whisk the eggs and sugar until they’re nice and fluffy. The whisking is what gives these brownies a bit of lift, and all the wet ingredients help them stay totally fudgy.

    For this recipe, I took my love for sesame a bit further than your typical tahini brownie by adding a bit of toasted black sesame powder. I highly recommend you make your way to the nearest Asian market, buy a big (and cheap!) bag of black sesame seeds, and spend 10 minutes making the powder. It’s affordable, easy, and adds another element of nuttiness to these brownies. And if you haven’t toasted black sesame seeds before, then you’re in for a treat, because the smell is divine.

    Some of the ingredients I love for this recipe:

    Chocolate chips add a ton of moisture, flavor, and sweetness to these brownies. In my experience, with this specific recipe, they also lend a hand to the shiny top crust of the brownies.

    Tahini is simply ground sesame seeds – think “peanut butter” but with sesame seeds instead of peanuts. It’s delicious in savory dishes and desserts. I especially love how it pairs with chocolate, and anyone who has ever tasted a tahini dessert from me has loved it!

    Dutch-process cocoa powder has a deeper chocolate flavor than natural cocoa powder. I like to use Hershey’s Special Dark Cocoa because it’s affordable and easy to find. They recently switched from a 50/50 dutched/natural mix to all dutch-process for their Special Dark Cocoa, so check your labels.

    Coconut sugar is an unrefined, low GI sweetener. It doesn’t taste like coconut, and since it’s low GI, it doesn’t spike blood sugar as high as white sugar, honey, or maple syrup would.

    Arrowroot starch is a corn allergy-friendly thickener, but if you don’t have this on hand, feel free to use corn starch.

    Toasted black sesame powder is simply toasted black sesame seeds that have been ground up in a blender or food processor. It’s aromatic and nutty and elevates the delicious sesame flavor in these brownies.

    Yield: 16 Brownies

    Grain-Free Tahini Swirl Brownies

    Grain-Free Tahini Swirl Brownies

    Ultra fudgy brownies made grain-free, dairy-free, and oil-free! These brownies are loaded with chocolate and tahini and topped with a beautiful tahini swirl!

    Prep Time 30 minutes
    Cook Time 30 minutes
    Additional Time 30 minutes
    Total Time 1 hour 30 minutes

    Ingredients

    Brownies

    • 1 ½ cups dairy-free chocolate chips
    • ¾ cup tahini
    • 2 Tbsp dutch-process cocoa powder
    • 3 large eggs, room temp
    • 1 cup coconut sugar
    • 1 tsp pure vanilla extract
    • 4 ½ Tbsp arrowroot starch
    • ¼ cup toasted black sesame powder
    • ½ tsp salt

    Tahini Swirl

    • ¼ cup tahini
    • 2 Tbsp agave

    Instructions

    1. Make your toasted black sesame powder by toasting ½ cup of black sesame seeds in a skillet over medium heat (I highly recommend getting these at your local Asian market/grocery store to save money!) . Stir constantly until seeds are toasted - you'll begin to smell a very aromatic nutty scent. Add the toasted seeds to a blender or food processor and blend until a powder forms.
    2. Bring your eggs to room temperature by placing them in a glass of warm water for around 10 minutes. Meanwhile, preheat your oven to 325°F. Prepare your baking dish by spraying it with olive oil and then lining the bottom + 2 sides with a long strip of parchment paper. Crease the excess parchment paper over the sides.
    3. Using the double boiler method (place heatproof bowl over a pot with 1" of water on medium heat, making sure bowl doesn't touch the water), melt the chocolate chips and tahini in a medium bowl until smooth. Remove from heat and stir in the cocoa powder; set aside.
    4. In a stand mixer fitted with the whisk attachment, add the coconut sugar and eggs. Begin whisking on medium-high speed and add the vanilla extract. Continue whisking until the mixture becomes thick and light brown in color. It will look very bubbly.
    5. Add the chocolate mixture to the whisked eggs and sugar. Gently fold the chocolate in - this will take a few minutes. Then fold in the arrowroot starch, black sesame powder, and salt until totally combined. The batter will be thick.
    6. Scrape batter into your prepared baking dish and use a spatula to smooth out the top.
    7. In a small bowl, mix together the remaining ¼ cup of tahini with 2 Tbsp of agave. Drop spoonfuls of the tahini mixture onto the top of the brownie batter, creating 9 blobs - 3 across and 3 down (see photo). Use a chopstick (or wooden skewer) to drag and swirl the tahini into the top of the batter. Be careful not to over-swirl or you won't have the defined swirls.
    8. Bake brownies at 325°F for 25-35 minutes or until a toothpick inserted into the middle comes out with a bit of batter. You want to under-bake these a bit for maximum fudginess, but feel free to bake them a little longer if you like your brownies less fudgy.
    9. Allow brownies to cool completely in the dish (I like to sit mine on top of a cooling rack). Run a butter knife along the edges without parchment paper, and then use the parchment paper overhang to pull the brownies up and out of the dish. Slice into 16 squares, wiping your knife between each slice for a cleaner look.
    10. Store leftovers in an airtight container at room temperature.

    Notes

    The toasted black sesame powder adds to the delicious sesame flavor in these brownies, but you can replace the powder with ¼ cup of cocoa powder if need be. Your brownies will be more rich and taste less sweet.

    Arrowroot starch can be replaced with corn starch.

    Dutch-process cocoa can be replaced with natural cocoa powder since this recipe contains no leavening agents (baking soda, etc).

    Recommended Products

    As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.

    • Arrowroot Starch / Flour
      Arrowroot Starch / Flour
    • Coconut Sugar
      Coconut Sugar
    • Hershey's Special Dark Cocoa
      Hershey's Special Dark Cocoa

    Nutrition Information:

    Yield:

    16

    Serving Size:

    1 brownie

    Amount Per Serving: Calories: 238Total Fat: 14gSaturated Fat: 4gTrans Fat: 0gUnsaturated Fat: 9gCholesterol: 35mgSodium: 94mgCarbohydrates: 28gFiber: 2gSugar: 22gProtein: 5g

    calculated nutrition information may not always be accurate

    © Rachael Ng | Sugared & Stirred
    Cuisine: American / Category: Bars

    Did you make this recipe?

    Tag @sugaredandstirred on Instagram and hashtag #sugaredandstirred

    Other Sesame Dessert recipes you might like:

    Chewy Black Sesame Olive Oil Cookies
    Tahini Spelt Chocolate Chip Cookies
    Vegan Tahini No-Bake Cookies
    Vegan Black Sesame Coconut Milkshake

    Filed Under: Bars, Brownies, Dairy-free, Gluten-free, Grain-free Tagged With: black sesame, brownies, dairy-free, gluten-free, grain-free, oil-free, sesame, tahini, tahini brownies

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    Hi! I’m Rachael, a home baker who creates dairy-free, indulgent treats. As a sweets lover and former candy addict, I believe we shouldn’t have to give up everything we love in pursuit of wellness. That’s why I create delicious and approachable desserts that you can enjoy, in moderation, no matter your goals! Because, let’s face it, sometimes you just need a giant slice of frosted cake, sans guilt! Read More…

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