The pantry was calling out again. I think it was jealous of the refrigerator. The fridge had been completely cleaned out right before I left for Germany. A major shopping trip to the grocery replenished it with all fresh food to enjoy. The pantry was a different story. It was full of partially used baking supplies and other assorted sundries. I decided to make use of a few things by baking Double Chocolate Tahini Swirl Brownies.
The original recipe was clipped months ago. I discovered it in Cooking Light magazine back in March. The idea of using tahini instead of typical peanut butter or a chocolate hazelnut spread in brownies is what caught my attention. The only thing that seemed missing to me was chocolate chips. I found I enjoy a brownie so much more with chips, especially after baking my just-right Triple Chocolate Brownies. Plus the partial bag of chips was conveniently there in the pantry. So I adapted the recipe slightly to incorporate the chips and my preparation steps.
Double Chocolate Tahini Swirl Brownies are moist and fudgy. Bittersweet chocolate gives it a deep, rich base flavor. I used milk chocolate chips for a contrast of chocolates. You could use semi-sweet or bittersweet chips if you prefer either of them. A touch of brown sugar mixed with tahini gives it a slight hint of caramel in the swirl. Oh, one note to remember: be sure to use untoasted sesame oil. You know it is untoasted if it has a similar color to canola oil. Toasted sesame oil is dark brown and has a very strong flavor that would be too strong for these brownies.
What swirl flavors do you like in brownies? There are so many to consider plus the type of brownie. Is it a chocolate brownie or a blondie? Is it cake-like or chewy? Let me know your favorites because I’m always looking for tasty brownies to bake. The holiday baking season means lots more goodies to come. Stay tuned…
Double Chocolate Tahini Swirl Brownies
- 1/4 cup well-stirred tahini sesame seed paste
- 1 tablespoon packed light brown sugar
- 3 eggs divided
- 3 ounces all-purpose flour about 2/3 cup, divided
- 1/2 teaspoon salt
- 3/4 cup chocolate chips milk, semi-sweet, or bittersweet
- 1/4 cup untoasted sesame oil*
- 3 tablespoons unsalted butter diced
- 4 ounces bittersweet chocolate not chips, chopped
- 3/4 cup granulated sugar
- 1 teaspoon vanilla extract
Preheat oven to 350 degrees F. Lightly grease an 8-inch square metal baking pan. Line the pan with parchment paper and lightly grease the parchment.
Stir together tahini, brown sugar, and 1 egg in a small bowl.
Whisk together flour and salt in a small bowl. Take 1 teaspoon of flour mixture and stir into the chocolate chips to coat them with flour.
Place the oil, butter, and chocolate in a medium stainless steel bowl over simmering water. Stir and cook until chocolate has mostly melted. Remove bowl from over the water. Stir until chocolate has completely melted.
Add sugar to the chocolate mixture and whisk until combined. Whisk in the remaining 2 eggs and vanilla, one at a time, mixing well after each addition.
Add flour and stir until just combined. Stir in chocolate chips.
Spread batter evenly in prepared pan. Drop spoonfuls of tahini mixture on top and swirl using the tip of a knife.
Bake for 30 minutes or until a toothpick or cake tester inserted in the center comes out with moist crumbs clinging to it.
Cool completely in the pan on a wire rack. Remove brownies from the pan and cut into 16 squares.
*Make sure you untoasted sesame oil because the flavor of dark toasted sesame seed oil would be too strong.
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