TAHINI SWIRL BROWNIES

Tahini Swirl Brownies image

This recipe elevates chocolate brownies with an elegant swirl of tahini (sesame seed paste) and a sprinkling of black and white sesame seeds. The sesame offers an unexpected nuttiness and cuts through the sweetness of the brownies, giving them a sophisticated flavor profile. I love adding a tablespoon of instant coffee powder or brewed coffee to the melted chocolate as well; the coffee's bitterness deepens the chocolatey flavor. These brownies prove that there are endless ways to play with a classic dessert recipe.

Provided by Vallery Lomas

Categories dessert

Time 1h15m

Yield 12 brownies

Number Of Ingredients 15

Ingredients

2 sticks (1 cup/226 grams) unsalted butter, cut into 1-inch pieces, plus additional for the pan
8 ounces dark chocolate, finely chopped
1 tablespoon (6 grams) instant coffee powder or brewed coffee, optional
2 teaspoons pure vanilla extract
1 teaspoon kosher salt
5 large eggs
1 cup (200 grams) granulated sugar
1 cup (200 grams) packed light or dark brown sugar
1 cup (125 grams) all-purpose flour
1 cup tahini, well-stirred
1/2 cup (100 grams) granulated sugar
2 large eggs
1/2 teaspoon kosher salt
1 tablespoon mixed black and white sesame seeds
1/2 teaspoon flaky sea salt

Steps:

Place a rack in the middle of the oven and preheat the oven to 350 degrees F. Grease a 9-by-13-inch metal baking pan with butter and line it with parchment paper, allowing some paper to hang over the edges to easily lift out the brownies.
For the brownies: Place the butter and chocolate in a large heatproof bowl. Add 2 inches of water to a saucepan just wide enough to hold the bowl a few inches above the water and bring to a simmer over high heat. Reduce the heat to low and place the bowl over the water (make sure the water doesn't boil and the bottom of the bowl doesn't touch the simmering water or the chocolate may scorch, making it grainy instead of smooth). Cook, stirring occasionally with a rubber spatula, until melted.
Remove the bowl from the pot and turn off the heat. Stir in the instant coffee if using and the vanilla and salt.
In a large bowl, whisk the eggs, granulated sugar and brown sugar together until completely combined. Whisk in chocolate-butter mixture until just combined. Place a sieve over the bowl and sift in the flour and fold gently to combine. Pour the batter into the prepared pan and spread evenly.
For the tahini swirl: Whisk the tahini, sugar, eggs and salt together in a medium bowl until smooth.
Dollop the tahini mixture all over the top of the brownie batter. Using a butter knife or wooden skewer, swirl the tahini mixture into the top of the brownies. Sprinkle the brownies with the sesame seeds.
Bake until a toothpick inserted into the brownies comes out clean, 30 to 35 minutes. Sprinkle with sea salt and allow the brownies to cool for 15 minutes in the pan. Remove the brownies from the pan and cut into squares for serving. Store the brownies for up to 5 days in an airtight container.