Creative Baking

Creative baking has opened up so many idea doors for me. It all started when I decided to make Tahini Cupcake Brownies. They are a delicious combination of chocolate, salt, and tahini. Tahini is a sesame seed butter just like peanut or almond butter but made with sesame seeds. Before, I only used tahini for savory dishes like hummus or in dressings for salads. I saw tahini brownies in a bakery years ago and thought it was so odd and never thought to try it. One day a friend gave me a sesame honey candy and I fell in love with it! A light bulb went off and I ran to the store for chocolate and a fresh jar of tahini. The moment I bit into the brownie I was shocked at how delicious it was! The combination of the chocolate, saltiness, and tahini mixed so well together. I probably ate 2 in 2 minutes haha. If you want to try something new and amazing definitely make these brownies. They are easy to make and are sure to impress.

Tahini Brownies

Ingredients 

4 Tbsp Coconut oil

4-4.5 oz Dark Chocolate

4 Tbsp Cocoa Powder

2 Eggs

¾ Cup Sugar

1 Tbsp Vanilla

1 tsp Salt 

¾ cups Tahini (can substitute with another seed or nut butter)

⅓ cup Flour

Directions

1. Preheat your oven to 350F and line a 8 inch square baking pan with parchment paper, allowing the excess to hang over the sides. 

2. Melt coconut oil and dark chocolate using the double boiler method by placing a small layer of water in a pot with a metal bowl that fits snuggly on top, simmer the water (not boil), place your chocolate and butter in the metal bowl and melt them both until combined. You can also melt it together carefully in a pot over low heat. Once melted whisk in cocoa powder. 

3. In a separate bowl whisk together eggs, sugar, vanilla, salt, and tahini until smooth. 

4. Fold flour into tahini mixture using a mixing spatula. Make sure to not over mix.

5. Pour half of the tahini mixture into a separate bowl to save half for later. 

6. Pour your chocolate mixture into your main tahini mixture and mix just until combined. 

7. Pour your mixture into your prepared baking pan and spread out evenly. 

8. Using a spoon place a dollop of your reserved tahini mixture in random spots on top of your brownie batter. Use a toothpick or paring knife, swirl the dollops around into the brownie batter to make a marble pattern. 

9. Bake on the middle rack for 25-30 minutes or until the edges are crisp. Let cool for 20 minutes before cutting and diving in. Enjoy!

*You may also bake these in a lined cupcake pan for 20-25 minutes.