have you been on the hunt for the perfect brownie (i mean PERFECT) that is super fudgey but can still be sliced into clean cut squares? look no further my friends, this is it. this is the only brownie recipe you will ever need. bonus points: it can be made gluten free! just substitue bob's red mill all purpose flour with equal parts of bob's red mill gluten free 1 to 1 baking flour. i can't think of anything that would be more comforting right now then biting into one (or five) of these.
the top of the brownie is swirled with a sweet mixture of tahini & honey. for those who thought tahini was just for hummus.. think again! however, if you don't have tahini on hand any nut butter will work. so grab the ingredients & let's make a big batch of brownies!
ingredients ⠀
- 1 cup unsalted butter⠀
- 6 ounces baking chocolate, chopped⠀
- 1/3 cup cocoa powder, sifted⠀
- 1 ounce espresso (1 shot)
- 4 large eggs, room temperature⠀
- 2 cups granulated sugar⠀
- 1 teaspoon pure vanilla extract⠀
- 1 cup bob's red mill all purpose flour (gluten free option: bob's red mill gluten free 1 to 1 baking flour)
- 1/2 teaspoon baking powder⠀
- 1 teaspoon salt⠀
- 1/4 cup tahini
- 1 tablespoon honey⠀
- flaked salt, for topping⠀
directions: ⠀
- preheat oven to 350 degrees. grease & line a 9 by 12 inch baking dish. ⠀
- in a saucepan over low heat melt together the butter & chocolate. stir in the cocoa powder & espresso. remove from heat & transfer to a mixing bowl. let mixture cool slightly. ⠀
- whisk in the eggs, sugar & vanilla extract until smooth. sift in the flour, baking powder & salt. mix until batter is silky smooth, about 60 seconds. ⠀
- transfer to prepared pan & smooth flat.
- in a small mixing bowl whisk together the tahini & honey until well combined.
- dollop the tahini mixture over the brownies. using a knife, swirl in to distribute. ⠀
- bake for 25 minutes, until the edges have set & centre has a slight jiggle. let cool completely. to ensure clean edges, refrigerate for up to two hours before slicing.
