E.Shahin for Pastry
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Recipe of the Month

You start with brownies and then top them with a swirl of sweetened tahini that gives a delightful nutty depth of flavor and richness.

Tahini Swirl Brownies


Cooking spray 1/4 cup untoasted sesame oil 3 tablespoons butter, coarsely chopped 4 ounces bittersweet chocolate, coarsely chopped 3/4 cup granulated sugar 3 large eggs, divided 1 teaspoon vanilla extract 1/2 teaspoon salt 3 ounces all-purpose flour (about 2/3 cup) 1/4 cup tahini (sesame seed paste), at room temperature 1 tablespoon brown sugar


Step 1 Place an oven rack in the upper third of oven. Preheat oven to 350°. Step 2 Line an 8-inch square metal baking pan (not dark nonstick) with parchment paper; lightly coat parchment paper with cooking spray. Step 3 Combine sesame oil, butter, and chocolate in the top of a double boiler. Cook over simmering water until chocolate almost fully melts, stirring gently with a spatula. Remove top of double boiler; stir until chocolate fully melts. Pour chocolate mixture into a large bowl; add granulated sugar, stirring with a whisk until well combined. Add 2 eggs, stirring with a whisk. Stir in vanilla and salt. Fold in flour in two or three batches. Pour mixture into prepared pan. Combine tahini, brown sugar, and remaining 1 egg in a small bowl. Drop spoonfuls of tahini mixture onto brownie batter; swirl with the tip of a knife. Step 4 Bake at 350° for 30 minutes or until a wooden pick inserted in center comes out with moist crumbs clinging. Cool in pan on a wire rack for at least 15 minutes before serving.

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