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When it comes to brownies, I am a purist. Keep the nuts, booze, jams, candies, and marshmallows away from my classic, fudgy brownie. I am solely looking for a rich, chocolatey brownies—save me from the frills. The one exception that I have to this rule is tahini. The nutty, sesame spread makes for a subtle yet exciting addition to a baked good that is admittedly perfect as is.
These tahini swirl brownies are a riff on what I consider the greatest brownie recipe—I find myself coming back to it again and again and again. I’m obviously talking about Smitten Kitchen’s classic brownies. It all goes down in one bowl and it is as simple as they come, with flour, butter, unsweetened chocolate, sugar, vanilla, eggs, and salt. No rising agents, no shopping for chocolate in a variety of percentages—just one kind of the good stuff.
Add Sesame Flavor Throughout
To really get the flavor of tahini in the brownies, I add some to the chocolate batter, in addition to swirling a couple spoonfuls of it on top. The swirled tahini mixture is sweetened with a little maple syrup and one of the most underrated ingredients to bake with: toasted sesame oil. It adds a deep, rich toasted sesame flavor without being too savory or overwhelming.
After all is said and done, these fudgy treats take under an hour to make and they feel elevated from your classic, bake sale brownie. I’d recommend using a premium tahini brand, such as Soom or Seed + Mill for the smoothest, creamiest, most luxurious brownies.
Preheat the oven to 350°F.
Line an 8x8-inch baking dish with parchment paper.
Make the tahini mixture:
In a small bowl, use a fork to combine 3 tablespoons tahini, the maple syrup, toasted sesame oil, and 1/4 teaspoon salt. Set aside.
Make the brownie batter:
Create a double boiler by setting a medium, heatproof bowl over a medium saucepan filled with a couple inches of water. The water should not touch the bottom of the bowl. Set the saucepan over medium heat.
Melt chocolate, butter, and remaining 2 tablespoons tahini, stirring frequently with a whisk When the chocolate is fully melted, remove the bowl off the heat and stir until completely smooth. Whisk in the sugar, followed by the eggs, one at a time. Whisk in the vanilla and the remaining 1 teaspoon salt.
Stir in the flour with a spatula until no streaks remain.
Bake the brownies:
Pour the batter into the prepared baking dish. Spoon the tahini mixture in small dollops on top and use a toothpick to swirl it into the batter. Top with flaky salt, if you’d like, and bake until a toothpick comes out of the center without any wet batter, 28 to 30 minutes.
Cool and serve:
Set the baking dish on a wire rack and fully cool the brownies to room temperature before slicing and serving.
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