I've mentioned this before, my husband has great loyalty to his favorite foods. He eats the same breakfast nearly everyday, with the only change up being when I offer to make eggs for him on the weekends. Most often he declines. He takes pride in his breakfast habit. He read an interview given by Ina Garten, The Barefoot Contessa icon, that she too eats the same breakfast daily. He and Ina, simpatico. Who would have thought. Maybe we will get that invitation to visit the Hamptons.
He also has his favorite brownie recipe. I posted about that one too. Chez Cindy House Brownies This brownie recipe is truly amazing, but brownies come in many others styles. If I had to choose my favorite, the Alice Medrich Cocoa Brownies with Brown Butter and Walnuts might be mine.
Recently I was craving tahini brownies, as I have seen many recipes offering this combination. I had not made them before. For some reason, in my imagination, this was the brownie I wanted. After a bit of research, I settled on the recipe by Milk Street with Christopher Kimball. Below is my recipe as inspired by theirs. The result is a rich chocolate brownie with a nutty swirl of tahini. I made mine gluten free by using Namaste flour, which is a one-to-one substitute for all-purpose flour.
Gluten Free Tahini Brownies
4 tablespoons unsalted butter
4 ounces bittersweet chocolate, chopped
3 large eggs
1 cup granulated sugar
1 tablespoon vanilla
1 teaspoon kosher salt
3/4 cup tahini
1/3 cup gluten free flour, Namaste or other name brand*
3 tablespoons cocoa
Preheat the oven to 350 degrees.
Prepare an 8-inch square baking pan by lining it with 2 pieces of foil with the excess hanging over the edges on all sides. Lightly spray with cooking oil.
In a small sauce pan over medium-low heat, melt the butter and the chopped chocolate, stirring until just melted. Remove from the heat and set aside.
In the mixing bowl of a stand mixer, add the eggs and sugar mixing until thickened and pale yellow in color, about 1 minute. Add in the vanilla and salt, mixing to combine. Add in the tahini, mixing thoroughly until combined. Sift in the *gluten free flour, folding until combined. At this point, spoon out 1/2 cup of the blond tahini mixture into a small bowl; set aside. This will be added later to make the tahini swirls.
Sift in the cocoa powder; add in the melted chocolate mixture, folding until combined. Pour the batter into the prepared baking pan, spreading evenly.
Spoon the reserved blond tahini mixture into several dollops over the top.
Using the tip of a knife, pull through the dollops to make swirls of chocolate and blond.
Place the baking pan into the preheated oven on the center rack, baking for 28-30 minutes. Remove from the oven, cooling on a wire rack for 30 minutes. Using the foil edges, lift the brownies from the pan. Once fully cool, cut into squares and enjoy!
* all-purpose flour can also be used in the same amount as a subsitute