Deep, dark chocolate brownies with a swirl of nuttiness from the sesame-based tahini. These brownies are rich and fudgy and the great news is they’re also good for you! A chocolate treat with health benefits from nutrient-rich, low saturated fat tahini which allows you to use less butter. And you get the bonus benefit of the anti-oxidant power of dark chocolate. A shout out to Milk Street Magazine for this recipe.
4 tablespoons salted butter (1/2 stick)
4 ounces bittersweet chocolate, finely chopped
3 tablespoons cocoa powder
3 large eggs
1 cup plus 2 tablespoons white sugar
1 tablespoon vanilla extract
1 teaspoon kosher salt
3/4 cup tahini
1/3 cup all-purpose flour
- Heat oven to 350 degrees. Spray 8-inch square baking pan with cooking spray.
- In a medium saucepan over medium heat, melt the butter. Remove from heat and add chocolate and cocoa, whisking until smooth.
- In a large bowl, whisk the eggs, sugar, vanilla and salt until slightly thickened, about 1 minute. Whisk in the tahini. Fold in the flour just until incorporated. Set aside 1/2 cup of the mixture. Add the chocolate mixture to the remaining tahini mixture and fold until fully combined.
- Pour the batter into the prepared pan. Dollop the reserved tahini mixture over the top, then swirl the batters together with the tip of a knife. Bake until edges are set but the center remains soft, 28-30 minutes. Cool the pan on a wire rack. The longer the brownies cool, the easier it is to cut them. Cut into 2-inch squares.
Recipe from March-April, 2022 Milk Street Magazine.