Chocolate Tahini Chess Bars
 
 
Ingredients
  • 10 ounces (about 2 cups) gluten-free all-purpose flour
  • 1 teaspoon xanthan gum
  • 1 tablespoon baking powder
  • ½ teaspoon kosher salt
  • 10 ½ ounces (1½ cups) granulated sugar
  • ½ cup (1 stick) unsalted butter, at room temperature
  • 2 teaspoons vanilla extract
  • 4 large eggs
  • One 8-ounce package cream cheese, at room temperature
  • 4 ounces milk chocolate, (I used about ½ cup chocolate chips) melted
  • 2 tablespoons cocoa powder
  • 10 ounces (about 1 ½ cups) confectioners’ sugar, sifted and divided, plus more for garnish
  • Pinch sea salt
  • For the tahini swirl
  • ½ cup tahini paste
  • ½ teaspoon vanilla
  • Reserved confectioners sugar
  • 1 tablespoon milk
  • pinch sea salt
Instructions
  1. Heat the oven to 350°. Line a 9-by-13-inch baking dish with parchment paper and spray evenly with baking spray.
  2. In a bowl, whisk together the flour, xanthan gum, baking powder, and salt. Put the granulated sugar, butter, and vanilla in the bowl of a stand mixer fitted with the paddle attachment and beat on medium-high speed until pale and fluffy.
  3. Add 1 of the eggs and beat until smooth. Add the dry ingredients and beat on low speed until the dough just comes together and is smooth. Transfer the dough to the prepared baking dish and use your fingers to press it evenly into the bottom.
  4. In a bowl, beat the cream cheese with a handheld mixer on medium-high speed until smooth and fluffy; add the melted chocolate and cocoa powder and mix to combine; add the remaining 3 eggs one at a time, beating well after each, until the mixture is smooth. Add the confectioners’ sugar (reserving ¼ cup for the tahini swirl) and sea salt and beat on low speed until smooth (don’t worry if a few lumps remain.)
  5. Pour the mixture over the dough in the baking dish and spread out evenly with a rubber spatula.
  6. For the tahini swirl, mix all the ingredients together in a small bowl. Dollop over the chocolate layer. Using a small offset spatula or butter knife, swirl the tahini into the chocolate layer. Bake until a toothpick inserted in the middle comes out clean and the top is lightly browned, about 40 minutes. Let cool completely, then cut into about 32 small squares. Sprinkle with extra confectioner’s sugar.
Recipe by Allons-Eat! at https://www.allonseat.com/chocolate-tahini-chess-bars/