Black Tahini is a paste made from black sesame seeds. It’s akin to a light nut butter so it’s fantastic with chocolate. These are not bake sale brownies – these are dinner party, red wine, “we really must do this again” brownies.
- 57g unsalted butter
- 100g good quality dark chocolate (plus an additional 100g of chocolate for chunks)
- 7g cocoa powder
- 2 large eggs
- 225g white granulated sugar
- 1 tsp vanilla extract
- 1 tsp kosher salt
- 100g black tahini (I use Belazu’s, available online)
- 45g plain flour
- Black sememe seeds and flakey salt to finish
- Heat the oven to 180. Line an 8-inch square pan with baking parchment.
- Cup 100g of chocolate for batter into squares for melting. Chop the additional 100g into chunks to be added at the end.
- Melt the butter in a medium saucepan over medium heat. Remove from heat and immediately add the chocolate chunks and cocoa. Whisk until smooth.
- In a large mixing bowl, whisk the eggs, sugar, vanilla and salt to form a slightly thick mixture. Add the tahini and whisk to combine. Now fold in the flour just until the flour streaks have almost disappeared. Add the melted chocolate mixture and stir until batter is well combined.
- Pour the batter into the pan you prepared. Spread evenly.
- Sprinkle over the dark chocolate chunks
- Place the pan on the middle rack of the 350 degrees F heated-oven. Bake for 28-30 minutes, until the edges begin to set. Do not be alarmed if the mixture appears uncooked in the centre; they will set as they cool. Remove from the oven. Cool in the pan for 30 minutes. Lift the parchment sides to transfer the brownies. Once you are convinced the brownies have set enough, cut them into your desired portion size.
Finish with black sememe seeds and flakey salt.