These brownies sent us to another dimension. Rich Belgian chocolate meets creamy tahini in the perfect balance of sweet and nutty. We usually make them with dark chocolate chips, but recently switched to our 34% milk chocolate drops and wow. Proceed with caution—you should not be left alone with this tray.
Ingredients:
- 4 tbsp salted butter
- 4 oz chocolate chips
- 3 tbsp cocoa powder
- 2 large eggs
- 1 cup plus 2 tbsp white sugar
- 1 tbsp vanilla extract
- 1 tsp kosher salt
- 3/4 cup tahini
- 1/3 cup all-purpose flour
Instructions:
- Heat oven to 350 degrees, and line an 8-inch square pan with 2 pieces of parchment (crossed, and with excess hanging over on all sides of the pan).
- Melt the butter in a medium saucepan over medium heat. Remove from heat and immediately add the chocolate chips and cocoa. Whisk until smooth.
- In a large mixing bowl, whisk the eggs, sugar, vanilla and salt to form a slightly thick mixture. Add the tahini and whisk to combine. Now fold in the flour, stir until just incorporated (do not over-stir). 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.
- Pour the batter into the pan you prepared. Spread evenly.
- With a spoon, dollop the reserved tahini over the top. With the tip of a butter or pairing knife, swirl the tahini dollops into the brownie batter.
- Place the pan on the middle rack of the 350 degrees F heated-oven. Bake for 28-30 minutes, until the edges are set but the center remain moist. Remove from the oven. Cool in the pan for 30 minutes. Lift the parcment edges to transfer. Cut & enjoy!
