Brownies, eh…….love ’em. There is something about the dense, chocolately stodginess, lifted at times by other flavours – coffee, peanut butter, caramel, a bit of salt……aaah!
I saw this recipe for Dark Chocolate Brownies with Tahini Buttercream in the July 2019 issue of Olive magazine. I love sesame seeds, I love halva, I love tahini, I love brownies….you get the picture?! I am always on the lookout for a way to incorporate tahini into baking and so I simply had to give this one a go. The only thing I did differently was substitute some of the caster sugar for light muscovado sugar.
200g roughly chopped dark chocolate
50g plain flour
90g cocoa powder
1 teaspoon baking powder
200g golden caster sugar
150g light muscovado sugar
1 teaspoon vanilla extract
Preheat the oven to 180°C (160°C fan). Grease and line a 22cm square brownie tin with baking paper.
Put the butter and chocolate in a bowl over a pan of hot water and melt gently. Stir to combine.
Put all the dry ingredients plus a pinch of salt into a large bowl and lightly whisk to remove any lumps. Pour in the butter and melted chocolate mixture, with the vanilla extract and beat until combined. Beat in the eggs one at a time (I whisk them up separately before adding them) until the mixture is smooth and silky. Pour into the tin and bake for 25 to 30 minutes until a crust has formed around the edges, but the centre still has a little give. *I ended up cooking mine for 20 minutes longer.
Leave in the tin to cool for 10 minutes before transferring on to a wire rack to cool completely.
In the meantime, make the buttercream by whisking together 125g softened butter with 250g icing sugar until light and fluffy. Add 4 tablespoons tahini, a pinch of sea salt flakes and beat again. Add 1 tablespoon of whole milk if the mixture is too dry. You want it to have a spreadable consistency.
Once the brownie has cooled, spread the buttercream over the top and cut into squares.
These were lovely and easy to make. I was slightly put off by the grainy look of the buttercream, but that is simply due to the texture of the tahini. The brownies were lovely, with a rich chocolately flavour, and that lovely squidgy texture that a good brownie requires. The tahini buttercream was nice, it gave a light “lift” to the dense richness of the brownies, but I am not convinced that it was necessary at all. There wasn’t enough flavour for my liking, and I felt it could just as well have been interchanged for a peanut butter frosting. Maybe adding more tahini would help, I don’t know. But that is just my opinion. The taste testers gave the brownies a big thumbs up and demolished them in no time at all!!
Wherever you are, whatever you are doing, I wish you a peaceful weekend 🙂