Tahini-Swirled Brownies
Serves: 36
 
Ingredients
  • 1 (4-ounce) bar semisweet baking chocolate, melted according to package directions
  • 1⁄2 cup unsalted butter, melted
  • 1 teaspoon vanilla extract
  • 1 cup granulated sugar
  • 3 large eggs
  • 3⁄4 cup all-purpose flour
  • 2 tablespoons unsweetened cocoa powder
  • 1⁄4 teaspoon fine sea salt
  • 1⁄3 cup tahini*
  • 2 tablespoons confectioners’ sugar
  • 1 tablespoon cornstarch
  • 1 pinch fine sea salt
  • 1⁄2 teaspoon toasted sesame seeds
Instructions
  1. Preheat oven to 350°. Line an 8-inch square baking pan with foil, letting foil hang over sides of pan. Spray with cooking spray.
  2. In a large bowl, stir together chocolate, butter, and vanilla extract. Stir in granulated sugar. Add eggs, one at a time, stirring well after each addition.
  3. In a small bowl, whisk together flour, cocoa powder, and salt. Shaking flour mixture through a fine-mesh sieve, add to chocolate mixture. Stir until well incorporated. Spread batter into prepared pan, smoothing with an offset spatula.
  4. In a small bowl, place tahini. In a fine-mesh sieve, combine confectioners’ sugar, cornstarch, and salt and shake over tahini. Stir thoroughly to combine. Using a spoon, drop small dollops onto brownie batter. Using the tip of a table knife, swirl tahini mixture through brownie batter. Sprinkle with toasted sesame seeds.
  5. Bake until brownie edges are dry, surface feels firm to the touch, and a wooden pick inserted in center comes out with very few crumbs, 25 to 28 minutes. Let cool completely in pan on a wire rack.
  6. Using excess foil as handles, lift brownie from pan, remove foil, and place on a cutting surface. Using a long sharp knife and pressing downward for clean cuts, trim and discard rough edges from brownie and cut into 36 pieces. Store brownies in an airtight container and serve within 3 days.
Notes
*We used Krinos Tahini.
Kitchen Tip: For neater cuts, cover pan of cooled brownies securely with plastic wrap and refrigerate until very cold before cutting. Let come to room temperature before serving.
Recipe by TeaTime Magazine at https://teatimemagazine.com/tahini-swirled-brownies/