Ingredients

The following ingredients have 16 Servings
  • 6 tbsp butter
  • 2 tbsp dark cocoa powder ((Dutch process))
  • 1 cup semi-sweet chocolate chips ((divided))
  • 2 large eggs
  • 1 cup granulated sugar
  • 2 tsp vanilla extract
  • 1/2 tsp salt
  • 3/4 cup tahini ((sesame seed butter))
  • 1/2 cup all-purpose flour

Instruction

  • Preheat oven to 350°F and line an 8x8" pan with parchment strips and nonstick spray.
  • Melt the butter in a saucepan over medium heat. Remove from heat and immediately whisk in the chocolate chips and cocoa powder until smooth.
  • In a large bowl using a rubber spatula or stand mixer with paddle attachment, stir the eggs, sugar, vanilla and salt. Pour in the tahini and fold in to combine.
  • Now fold in the flour, stir until just incorporated. Remove 1/3 of the tahini mixture to a small bowl, set aside. Add the melted chocolate mixture and other 1/2 cup chocolate chips to the remaining tahini mixture, folding and stirring until batter is well combined.
  • Spread the chocolate batter into the prepared pan and smooth to the edges.
  • Drop dollops of the reserved 1/3 tahini batter all over the top of the chocolate batter and use a knife or chopstick to swirl it in slightly.
  • Bake for 30 minutes, or until toothpick inserted comes out clean or with a few moist crumbs. Let tahini brownies cool in the pan for at least 1 hour before cutting.
  • To prevent brownies from drying out too quickly, store in covered container in refrigerator