Tahini Brownies
The slightly bitter tahini blended with Akoma Extra Semisweet Chocolate makes an extra moist and fudgy mouth watering brownie that is also Dairy Free.
Ingredients
10 oz GUITTARD Akoma Extra Semisweet Chocolate Chips, divided
3 tablespoons water
3 large eggs, room temperature
¾ cup (175g) granulated sugar
1 tablespoon vanilla extract
1 teaspoon sea salt
¾ cup (180g) tahini
½ cup (60g) all-purpose flour
Directions
Preheat the oven to 350℉. Line an 8-inch square pan with parchment or foil, allowing excess to hang over the edges for easy lifting out of the pan after baking.
In a medium microwave safe bowl, melt 7 oz chocolate with 3 tablespoons of water, whisking until glossy and smooth.
In a large bowl whisk eggs, sugar, vanilla and salt for about 1 minute until thickened. Continue whisking in tahini until uniform. Stir in flour just until incorporated. Set aside ½ cup of the tahini mixture. Mix melted chocolate to the large bowl of batter until combined. Stir in remaining 3 oz chips. Spread the chocolate batter into the prepared pan. Drop mounds of the tahini mixture over the top of the brownies then cut across the pan in both directions in a swirling motion about 1-inch apart with a small knife to create a chevron pattern.
Bake at 350℉ for 28-30 minutes until edges are set but center tests moist. It is best not to overbake. Cool completely in the pan on a rack before lifting out of the pan. Brownies will cut more easily if chocolate is allowed to solidify overnight or refrigerate for about 30 minutes once cooled to room temperature.
