Swirled with nutty and savory tahini, these rich and gooey brownies have a sophisticated edge that is complimented by a sprinkling of sea salt.
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.
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.
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.
In a large bowl, whisk together the vegetable oil, sugar, vanilla extract, and eggs.
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.
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.
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.
Remove from oven and let cool on a wire rack. Cut into squares and carefully remove brownies from the pan.
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