One of the things that I've enjoyed about this quarantine period is that I've been forced to get creative with pantry meals, snacks and desserts. My usual recipe development has more come from a place of "this is what I want to make and this is what I need so let's go to the store and get those things." The current situation is very different. We are only making grocery trips when we need to and my husband has been doing all of the grocery shopping so that I stay out of the stores while expecting (although this week I found a local market that is doing curb side pick up and I'm going to go for a drive later today- times are definitely different when getting out into the car feels like an outing).
This brownie recipe was developed with all things in my pantry and I have been using up a bottle of Tahini more lately when I noticed that it's pretty creamy....and I had a small amount of chocolate chips left and I wondered if I could melt the two together for a brownie ganache. It turns out that I can and that it's really good. The brownies are pretty sweet with both white and brown sugar and the tahini ganache sort of balances it out with a nutty flavor. I wondered if my kids would back away from it once they tried them but nope. They each stole an extra brownie when I wasn't looking.
Here's what you'll need:
For the brownie (makes approximately 1 dozen)
-1/2 cup butter at room temperature
-1/2 cup brown sugar
-1/2 cup white sugar
-1 tsp vanilla extract
-3/4 cup flour
-1/3 cup unsweetened cocoa
-1 tsp espressor powder
-1/2 tsp salt
-1 tsp baking powder
For the Ganache
-1/2 cup tahini
-1/2 cup chocolate chips
Pre-heat the oven to 375 degrees and line an 8 x 8 baking pan with parchment paper. In a large bowl, use a stand or hand mixer to cream together the butter and sugars until light and fluffy (about 1-2 minutes). Add in the eggs one at a time and mix together. Add in the vanilla and mix together. Add all of the dry ingredients on top of the wet ingredients and mix them together with a fork before turning back on the mixer to incorporate them with the wet ingredients. The batter will be thick...almost frosting like.
Pour the brownie batter into the prepared pan and use the back of a spoon or rubber spatula to spread and smooth the batter evenly throughout the pan. Bake at 375 for 20 minutes. This baking time leaves them fudgy and a small amount of batter coming out on a toothpick when inserted. Allow to cool completely in the pan.
Once cooled, prepare the ganache by adding the tahini to a small pot on medium heat. Allow to warm up and then add in the chocolate chips. Stir continuously until the chocolate melts into the tahini and completely blends together. Pour over the brownies and spread evenly with a spoon or spatula. Place the ganache topped brownies in the fridge to chill and set for about an hour.
Lift the parchment paper up and out of the pan, slice into 12 squares and enjoy!
New England wife and mom. Faith, fitness, yoga, baking, cooking and constantly cleaning my kitchen.