Bittersweet 70% Cocoa Powder Cookies Brownies Bars

A Flavor Journal's Espresso Tahini Brownies

A Flavor Journal's recipe for espresso tahini brownies is made in a loaf pan & makes eight little brownies.

Ingredients

2 ounces

1 tablespoon

olive oil

1 tablespoon

unsalted butter

¼ cup

creamy tahini, divided

2 teaspoons

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

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!