April 05, 2017
Comfort Food, Desserts, Cookies,
Cooking For A Crowd, Easy/Beginner Cooking, Kid Pleaser, Quick Meals, Baby Shower, Birthday, Christmas, Entertaining, Game/Sports Day, Mother's Day, Picnic, Potluck, Valentine's Day, Oven Bake, Stove Top, Vegetarian, Bars, Flour, Sugar, Chocolate, Kosher Dairy more
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"Recipe source: Christopher Kimball's magazine (March/April 2017)"
Preheat oven to 350 degrees F.
Line an 8 inch square baking pan with 2 pieces of foil, leaving excess hanging over the edges on all sides. Coat foil with butter.
In a saucepan over medium heat melt the butter. Remove from heat and add the chocolate and cocoa, whisk until smooth.
In a large bowl whisk the eggs, sugar and vanilla together. Whisk in the tahini. Fold in the flour until it is incorporated. Set aside 1/2 cup of the batter. Add the chocolate mixture to the remaining than mixture and fold until combined.
Pour batter into the prepared pan, spreading evenly. Dollop the reserved tahini mixture over the top and then swirl the batters together with the tip of a paring knife.
Bake for 28-32 minutes or until edges are set but center remains moist. Cool in pan on wire rack for 30 minutes. Use foil to lift the brownies from the pan and cool on rack for another 30 minutes before removing from foil. The longer the brownies cool the easier they are to cut. Cut into 2 inch squares.
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