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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.

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