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I am a huge tahini fan, an even huger dark chocolate fan, and I am always on the hunt for new and easy dessert type bars to make. This recipe adapted from The Washington Post fits the bill on oh so many levels! One bowl, one pan, easy to eat and freeze and interesting flavors.
Chocolate Chip Tahini Bars
Makes 12 bars
- ½ stick salted butter
- ¾ cup dark brown sugar less 1 Tbsp. (140 grams if you have a scale)
- 1 large egg, room temperature
- ½ tsp pure vanilla extract
- ½ cup well-stirred Tahini (Soom brand, of course)
- ¾ cup (106 grams) all-purpose flour
- ½ tsp fine sea salt
- ½ tsp baking powder
- 3 oz dark bittersweet chocolate chunks (I use Guittard and chop half a bit more, then leave the other half as is. I toss the chocolate with about ½ tsp of flour.)
- ~ ¼ tsp fresh ground sea salt to top the brownies
- 2 tsp white sesame seeds to sprinkle on top before baking
This is for a brownie sized pan but can be doubled for a 9 x 12.
Preheat the oven to 350 degrees with the oven rack in the center. Line the square brownie pan with aluminum foil, letting there be a little extra on the lip of two opposite sides so you can lift the cookies out as they are cooling. Spray the foil lined brownie pan with Pam.
Place the butter in a pyrex measuring cup and melt in the microwave. (Cover the container loosely with a napkin so it doesn’t mess up your microwave. Or you can melt this in a sauce pan.) Cool while you measure out everything else.
Using a rubber spatula, mix the melted butter with the brown sugar, add the egg, and keep mixing, then add the vanilla and tahini.
I dump the flour, salt and baking powder on top of the mixed batter, slightly combine it then fold it into the mix (but don’t overmix). It is like a soft, soft dough. Fold in the chocolate. Scrape the gooey batter into the prepared pan and even it out with a greased offset spatula. Grind some sea salt on top and sprinkle the top of the brownies lightly with sesame seeds.
Bake mid oven for 20 minutes or until a tester comes out clean. If you’re doubling the recipe and using a larger pan – bake a bit longer, say 22-25 minutes.
Let cool ten minutes in the pan, then lift the foil-wrapped brownies onto a baking rack. Once completely cooled, cut into 12 even pieces.
SO SO GOOD. These freeze well for up to four months.