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Tahini Swirl Brownies
The duo of dark chocolate and cocoa powder gave these brownies depth, and the vanilla enhanced the flavor of both of them. The combination of tahini and sugar replicates the sweet sesame flavor of halvah candy but was easier to work with—and to find. Swirling the reserved tahini batter into the chocolate created a visual and textural contrast and let the tahini flavor shine. The best way to marble the brownies was to run the tip of a paring knife through the dollops of batter.
tablespoons salted butter (½ stick), plus more for pan
ounces bittersweet chocolate, finely chopped
01Heat the oven to 350ºF with a rack in the middle position. Line an 8-inch-square baking pan with 2 pieces of foil with excess hanging over the edges on all sides. Lightly coat with butter.
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fantastic flavor. I cut mine into 25 portions mini bites, as they are very rich. The key, is following the cooking direction "Bake until the edges are set but the center remains moist, 28 to 32 minutes" - overcooked and they will be dry. getting the very thick tahina batter to swirl nicely may take a bit of practice- but worth it.
"These are the best brownies I have eaten in my life." That text from a tradesperson not given to absolutes in expression and to whom we had gifted a half dozen of these in a takeaway container when she commented that whatever we baked that morning sure smelled good. We too think these may be the best ever and have made this recipe multiple times. The outcome has been delicious every time. Be sure to let them cool thoroughly before cutting. And the kind / quality of tahini makes all the difference.