Skip to main content

Tahini Brownies

I'm not a peanut butter fan at all. I just don't get it. Maybe it was all those peanut butter and jelly sandwiches as a I child? However, I do understand that that people are crazy for the combination of peanut butter and chocolate (I believe there are these things called Reece's peanut butter cups that people go nuts over?? I don't know). However, I must admit I was intrigued by using Tahini with brownies. Luckily, I had just enough Tahini in the house to give this a try for a last minute invite to a party.

Tahini Brownies (Adapted from Milk Street*)

4T butter
4oz bittersweet chocolate, chopped
3T cocoa powder
3 eggs
1c sugar
1T vanilla
1t salt
3/4 c Tahini
1/2 c flour

Line an 8-inch square pan with foil. In a saucepan melt butter. Remove from heat and add chocolate and cocoa and stir until melted. Set aside. In a large bowl whisk together eggs, sugar, vanilla, and salt. Whisk in Tahini. Gently fold in flour. Measure out 1/2 c of the mixture and set aside. Add chocolate mixture to remaining Tahini mixture. Pour into pan. Dollop the reserved Tahini mixture on top of chocolate mixture. Swirl the tip of a knife to marble the top. Bake at 350 for 30 minutes or until set but center is still moist. Cool in pan for 30 minutes on rack. Use the foil to lift the brownies out of the pan and completely cool before removing foil and slicing.




*I know there's a big legal battle between ATK (Cooks Illustrated) and Christopher Kimball. I'm not really sure who is right and who is wrong, but I do have to say I do miss him on ATK. As much as it pains me to admit, Julia and Bridget are just a missing something. I know he always made bad jokes that made me roll my eyes, but he did add something to the show. I was happy to see that he started a new venture. I received my complimentary issue of his magazine and I sent in for a subscription.

Comments

Popular posts from this blog

Cinnamon Star Bread

I was very perplexed by this recipe. I could not figure out by the directions how it got into this shape. I understood the twisting part but then was at a loss. The website didn't have a video or pictures - was I just being dense? Well once I cut the dough into the 16 pieces and twisted - DUH - it was a little clearer. I decided to include pictures for those of you that need a visual.

Cinnamon Star Bread (Adapted from King Arthur Flour)

3/4 c warm milk (100-110 degrees)
2T sugar
2 t yeast
4T butter
2 c flour
1 t salt
1/3 c instant mashed potato flakes*
1 t vanilla

Filling
1 lg egg, beaten
1/3 c sugar
2T cinnamon

Combine milk, sugar, and yeast in a small measuring cup. Mix well and set aside. Place butter, flour, salt, instant mashed potatoes and vanilla in a large bowl. After yeast is bubbly add to dry ingredients. Mix with dough hook until dough is smooth and soft. (Or mix by hand and then knead by hand until smooth and soft). Place in a greased bowl and let sit for 1 hour or un…

It's Better With Butter

Why would you want to make your own butter? Because it tastes better! And it's easy. All you need it heavy cream, salt, and a mixer-although you can get away without using the mixer. If you are using a mixer, you will need to cover it with plastic wrap, unless you're really into cleaning up splatter. Pour heavy cream into your mixer. It doesn't have to be fresh. It can be close to its expiration date. This time I used 3 cups because I had an open container and an unopened one.
You just whip it for about 10-15 minutes on high. It first looks like whipped cream, then starts to deflate a bit, then starts to get a yellowish hue, until finally you hear a clunk clunk noise and you know you have separated the butter from the buttermilk (boy was that a run on sentence or what?). By this time the plastic wrap is so covered in splatter you can't see into the bowl any longer.

Butter:
 Buttermilk:
From 3 cups of cream you end up with about 1 1/2 cups of buttermilk. Strain the butt…

Burnt Cinnamon Simple Syrup

The NY Times Magazine section did a piece on cocktails about two weeks ago and one was calling me-Rhum Agricole Daiquiri. What attracted me here (well besides the cocktail aspect) was the Burnt Cinnamon Simple Syrup. It was easy enough to make, as are most simple syrups, but it was the potential uses.  I started thinking not only daiquiris but why not with Applejack? Apples, burnt cinnamon sounds like a winner to me. Or how about a nice hot cider, with a little rum, and the simple syrup (Guess I'll have to wait until the fall for the cider). On the non-alcohol side-why not use it to moisten a sponge cake - wouldn't that give it an interesting flavor? Or what about a burnt cinnamon ice cream?

Now first for the burning of the cinnamon - it felt a little like I was doing a cleanse to ward off evil spirits. I think that is usually done with sage but if cinnamon works too - so be it. The recipe recommended using a small creme brulee torch to burn the cinnamon sticks - like you do. …