Tahini swirl chocolate brownie
Enjoy every step of the Tahini swirl chocolate brownie recipe made with our Artisan K400 Blender. With white roasted sesame and a hint of espresso, it gives an impressive result.
Tahini swirl chocolate brownie
Enjoy every step of the Tahini swirl chocolate brownie recipe made with our Artisan K400 Blender. With white roasted sesame and a hint of espresso, it gives an impressive result.
Tools
Ingredients
220 g unsalted butter
320 g dark chocolate
150 g caster sugar
200 g light brown sugar
4 eggs (room temperature)
1 tbsp vanilla extract
4 tbsp milk
1 (40ml) espresso
200 g flour
50 g unsweetened cocoa powder
1,5 tsp salt
180 g white roasted sesame seeds
90 ml neutral oil
Step by step
Add the 180 g white roasted sesame seeds, a ½ teaspoon salt and 90 ml of a neutral oil to the jug of the blender. Mix for at least 1 minute on speed 3, scrape down the sides and add oil if necessary.
Slowly increase to speed 4 until the tahini is completely smooth.
Cut 220 g unsalted cold butter into cubes and place together with 320 g dark chocolate over a double boiler. Stir until everything is melted together.
Add 150 g caster sugar to the melted chocolate and stir until the sugar is dissolved. Let cool off.
Transfer the chocolate mixture to the jug of the blender. Add the 200 g flour, 50 g unsweetened cocoa powder, 1 teaspoon salt, 4 eggs, 4 tablespoons milk, 1 espresso (40 ml), 1 tablespoon vanilla extract and 3 tablespoons of the freshly made tahini. Blend on speed 4 until the batter is well mixed.
Line a square baking tray (26 cm x 26 cm) with baking paper. Pour in the brownie batter.
Add dollops of the tahini to the brownie batter and ‘swirl’ with the dull side of a butter knife.
Bake the brownie for 30-35 minutes in a 180°C preheated oven. Let it cool off completely before cutting.
Once the brownie is completely cooled, cut 3 times horizontally and vertically for 9 for extra generous, gooey slices. Sprinkle over some crunchy sea salt or drizzle with extra creamy tahini to serve.
