A Flavor Journal's recipe for espresso tahini brownies is made in a loaf pan & makes eight little brownies.
Ingredients
| 2 ounces | SCHARFFEN BERGER 70% Bittersweet Dark Chocolate Baking Bar, chopped |
| 1 tablespoon | olive oil |
| 1 tablespoon | unsalted butter |
| ¼ cup | creamy tahini, divided |
| 2 teaspoons | SCHARFFEN BERGER Unsweetened 100% cacao dark chocolate cocoa powder |
| 1 teaspoon | finely ground espresso |
| ¼ cup + 1 teaspoon |
sugar, divided |
| 1/4 cup | brown sugar |
|
1 |
large egg |
| 1 teaspoon | vanilla |
| 1/4 cup | flour |
|
¼ tsp |
kosher salt |
| flaky sea salt |
Directions
- Line a 9x5 or 8x4 loaf pan w/ parchment paper, leaving a 1” overhang on the sides.
- Preheat oven to 350 F.
- Melt the chocolate, olive oil, butter, 2 tbsp. tahini, cocoa powder, & espresso in a double boiler until smooth & shiny. Remove from heat & set aside to briefly cool.
- In a separate bowl, whisk the sugars (¼ cup granulated), egg, and vanilla. Slowly pour the melted chocolate to the sugars, whisking constantly.
- Fold in the flour and salt until just combined.
Pour the brownie batter into the prepared loaf pan and smooth to the edges until it is level. - In a small bowl, whisk 2 tbsp. of creamy tahini with 1 tsp. granulated sugar. Use a teaspoon to scoop this tahini mixture on top of various parts of the brownie batter. Use a toothpick to swirl the tahini into the brownie batter.
- Bake for 20-23 minutes at 350 F. (Do not overbake).
- Remove from the oven, and immediately sprinkle with flaky salt. Let the brownies cool in the pan for 10 minutes, then use the overhanging parchment paper to transfer them to a wire baking rack to cool for another 10 minutes.
- Cut in half lengthwise, then into quarters widthwise.
Enjoy!
