With this recipe we let our chefs stray away from the traditional or expected and they came up with a warm gooey brownie, with buttery tahini sauce inside and on top. It’s along the lines of a chocolate peanut butter brownie but without the peanut allergens.
4 tablespoons butter, salted
4 ounces chocolate (bittersweet), chopped
3 tablespoons cocoa powder
3 eggs (large)
1 cup and 2 tablespoons sugar
1 tablespoon vanilla extract
1 teaspoon kosher or sea salt
¾ cup tahini
⅓ cup flour (all purpose)
- Preheat oven to 350°F. Line 8” square baking pan with foil, and lightly coat with butter.
- Melt butter over medium heat. Remove from heat and pour over cocoa powder and chopped chocolate. Whisk to combine.
- In a large bowl, whisk eggs, sugar, vanilla, and salt. Then whisk in tahini. Fold in the flour. RESERVE ½ cup of the tahini mixture for top garnish.
- Combine the remaining tahini mixture with the melted butter and chocolate to form brownie batter. Pour into buttered baking pan.
- Using reserved tahini mixture, evenly place dollops (approx. 6) across the whole pan, leaving some brownie batter showing.
- Cut or swirl into batter with a butter knife or fork to create a marbled effect. Be careful not to overwork it.
- Place into oven, bake at 350°F for about 28-30 minutes or until toothpick inserted into center comes out clean.
- Allow to cool before cutting into squares.
Read this article and more like it in our quarterly newsletter, Tasteology!