Sweet Tahini Swirl Brownies

Ingredients:

• 10 tbsps of unsalted butter (1 stick + 2 tbsp)

• 1 1/4 cup of brown sugar

• 2 eggs

• 1 tsp of vanilla extract

• 1/2 cup of cocoa powder

• 1/2 cup of AP flour

• 1/2 tsp of kosher salt

• 1/2 cup of semi sweet chocolate chips

• 2 tbsp sesame cream (you can get this at a Middle Eastern or Persian grocery store - see picture below)

• A sprinkle sesame seeds (optional)

For the brownies, we are going to use the brownie method from Broma Bakery’s Best Brownies.

Preheat your oven to 350F and line a 9 x 9 square baking pan with parchment paper. Set that aside for later.

In a large micro-wave safe bowl, add in the butter and brown sugar. Microwave that for 30 seconds, remove and stir. Repeat that 4 more times, or until you have a glossy paste.

Add in your eggs and vanilla extract and mix well.

Next, add in all your dry ingredients (cocoa powder, flour and salt) and mix until everything is combined.

Fold in your chocolate chips and add the batter into the prepped pan.

Take your sweet tahini paste and add it to the top of the brownie batter. Using a knife or kebab stick, swirl the tahini into the top of the brownie. Sprinkle the top with some sesame seeds.

Bake for about 20 - 25 minutes, or until you poke the brownies with a toothpick and it comes out relatively clean. You don’t want the toothpick to be dry but maybe a little batter stuck to it, but not SO raw.

Let cool completely and slice into squares.