Tahini brownies
Dimitra's Dishes · ♥ 157 likes · 3.4K views · 67 min video
Read about bars and brownies in the BrightCulinary Book
Timestamp
Ingredients
Method
Techniques
- 5 oz semi-sweet chocolate chips
- 2 oz dark chocolate
- 4 tbsp olive oil
- 1 cup granulated sugar
- 2 whole eggs
Melt the chocolate and the olive oil together in a double boiler over steaming, not boiling, water, stirring until almost melted, then take it off so the residual heat finishes the last few chunks.
Melting chocolate over a double boiler
- 90 g all-purpose flour
- 20 g unsweetened cocoa powder
- ¼ tsp salt
- ½ tsp baking powder
Whisk the flour, cocoa powder, salt and baking powder together.
- 3 tsp pure vanilla extract
Whisk the eggs with the sugar and the vanilla until thick and pale; with flax eggs this step is unnecessary, just whisk all the wet ingredients smooth.
- 170 g tahini
Whisk the tahini into the melted chocolate and let it cool a few minutes.
Tahini, orange juice and tempering
Temper the egg mixture with the warm chocolate, adding it a little at a time so the eggs do not scramble; if there is time, melt the chocolate first and let it cool instead.
- chocolate chunks
- pan spray
Line an eight inch square pan with parchment and spray it, pour in the batter and sprinkle chocolate chunks on top.
Bake on the centre rack at 350F for about 35 to 40 minutes, up to 45 in a slower oven; the corners should be cooked and puffy and the centre still moist.
Cool completely, then refrigerate three or four hours or overnight, wrapped, until fully set; an hour in the freezer also works. Cutting them warm gives a molten lava cake.