Tahini Brownie

Yield: 8-inch square pan / 9 servings

Category: Cookies

Cuisine: Mediterranean

Reference: The Mediterranean Dish

Ingredients

• 57g (4 tbsp) Salted butter
• 113g (4oz) Dark chocolate chips
• 3 tbsp Cocoa powder
• 2 Large eggs
• 200g Granulated sugar
• 1 tbsp Vanilla extract
• 1 tsp Kosher salt
• 180ml (¾ cup) Tahini
• 80g All-purpose flour

Steps

1. Preheat oven to 175°C (347°F). Line an 8" square pan with 2 pieces of foil (crossed, and with excess hanging over on all sides of the pan). Lightly brush the foil with salted butter.
2. Melt the 57g (4 tbsp) salted butter in a medium saucepan over medium heat. Remove from heat and immediately add the 113g (4oz) dark chocolate chips and 3 tbsp cocoa powder. Whisk until smooth.
3. In a mixing bowl, whisk the 2 large eggs, 200g granulated sugar, 1 tbsp vanilla extract and 1 tsp kosher salt to form a slightly thick mixture.
4. Add the 180ml (¾ cup) tahini and whisk to combine. Fold in the 80g all-purpose flour, stir until just incorporated (Do not overmix).
5. Reserve half of the tahini mixture in a separate bowl for later. Add the melted chocolate mixture to the remaining tahini mixture, stir until batter is well combined.
6. Pour the batter into the pan you prepared. Spread evenly. With a spoon, dollop the reserved tahini mixture over the top (imagine a grid, and add one dollop of tahini mixture to each square on that grid). Using the tip of a butter or paring knife, swirl the tahini dollops into the brownie batter.
7. Place the pan on the middle rack of the oven. Bake for 28-30 minutes, until the edges are set but the center remains moist.
8. Cool in the pan for 30 minutes. Lift the foil edges up carefully to transfer the brownies from the pan. Cool for another 30 minutes. Cut into 2-inch squares.