Brownies
with Swirled Tahini
THE RECIPE
INGREDIENTS:
- 2 Oz Tahini
- 1 Tbsp Brown Sugar
- 6 Oz Vegetable Oil
- 1 1/2 cups Sugar
- 1 tsp Vanilla extract
- 3/4 cup Flour
- 1/4 tsp Baking Powder
- 1/3 cup Cocoa Powder
- 1/4 tsp Salt
- 1 tsp Flaked Sea Salt
- From your pantry:
- 3 Eggs
ABOUT THE RECIPE:
Swirled with nutty and savory tahini, these rich and gooey brownies have a sophisticated edge that is complimented by a sprinkling of sea salt.
BAKING ADVICE:
You’ll know when your brownies are done when the edges are firm and the center is set, not at all wobbly. You’ll notice a slight crack in the top and it will be a matte brown finish. If the top looks glossy (where there isn’t caramel) bake for 1 or 2 more minutes.
INGREDIENT HIGHLIGHT:
Tahini is made from hulled sesame seeds. Often used in Mediterranean and Middle Eastern cuisine, the seed butter has a smooth, creamy, and pourable consistency.
YOUR INGREDIENTS
STEP 1
Wow, you’ve got some beautiful ingredients! Once you’ve unpacked your Red Velvet kit, remove 3 eggs from your refrigerator. Preheat oven to 350 F. In a small bowl, combine tahini and brown sugar. Stir with a spoon until evenly mixed.
STEP 2
In a large bowl, whisk together the vegetable oil, sugar, vanilla extract, and eggs.
STEP 3
In another large bowl, sift together fl our, cocoa powder, baking powder, and salt. Add the wet ingredients to the sifted dry ingredients and mix gently with a whisk until *just* combined.
STEP 4
Grease a 9”x9” baking pan with a few drops of oil or butter from home (avoid using baking spray). Pour brownie batter into the pan and smooth top so that it’s evenly distributed.
STEP 5
Dollop 9 spoonfuls of the tahini – brown sugar mix over the brownies. Gently swirl with a knife, leaving pockets of tahini. Sprinkle with flaked sea salt. Bake for 18 to 20 minutes, until the center no longer looks runny.
STEP 6
Remove from oven and let cool on a wire rack. Cut into squares and carefully remove brownies from the pan.
