Gluten Free Almond Butter Brownies

Rena Tuchinsky Rena Tuchinsky
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I’ve been asked to make my famous “insane” tahini brownies kosher for Pesach so here they are. Just a few changes and they still have that perfect crispy top with a fudgy center. Enjoy!

30m 6
Easy Vegetarian Pescatarian Gluten Free No Refined Sugar Paleo Passover Parve

Contains: Tree nuts, Egg

Directions

Prepare the Brownies

  1. Preheat oven to 350 degrees Fahrenheit.

  2. Mix everything together well.

  3. Pour into an eight- by eight-inch pan that’s been lined with parchment paper. Spread out evenly.

  4. Bake 15-20 minutes. The top will be crispy and inside should be fudgy. Times may vary as every oven is different.

Notes:

Use 1⁄2 cup sweetener if you are used to sweeter desserts.

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7 Comments

Rita Landa •

Can I use light maple syrup will it change recipee as I only bake low sugar

Raquel Malul Kosher.com Team •
Reply to Rita Landa

You should be bake to use it.

Roz Bratter •

Mine did not turn out well. Not sure what I did wrong. Are you sure you meant baking soda not baking powder in the recipe? It was very hard to spread and perhaps I cooked it too long but it was dry and crumbly.

Rikki Friedman •

Delicious!

mrs F •

Very good the dough was a little stiff but otherwise gr8

Shifra Chait •

I’m allergic to sesame and tree nuts.
How can I adapt this recipe? Would natural peanut butter work?
Thanks!

Raquel Malul Kosher.com Team •
Reply to Shifra Chait

Yes, you could definitely substitute any nut/seed butter in this recipe.