tahini swirl skillet brownies
Makes 16 squares | Prep time: 15 minutes | Bake time: 25 minutes
Ingredients
3 Tbsp cornstarch
2 Tbsp unsweetened cocoa powder
6 ounces bittersweet chocolate, coarsely chopped
3 Tbsp virgin coconut oil
4 Tbsp tahini, divided
2 large eggs
⅓ cup granulated sugar
¼ cup light brown sugar
1 tsp kosher salt
1 tsp vanilla extract
1 Tbsp honey
Method
Preheat the oven at 350°F
In a sauce pan on low heat, melt chocolate + coconut oil + 1 tbsp tahini. Let it cool off a bit
In a small bowl, blend cocoa powder + cornstarch
In a mixing bowl, mix egg + sugars at high speed until super fluffy and tripled in volume. Add vanilla + salt, then the cooled off melted chocolate. Beat at low speed for 4 minutes
Add in the cocoa mixture at a low speed until you get a nice thick texture
Pour this batter in a 8”x 8” baking dish, lined with parchment paper
Mix the remaining 3 tbsp tahini + honey together and pour dollops of this on top of the chocolate batter. Using a chopstick, swirl dollops into batter until you’re happy with the way it looks.
Bake 25 min or until puffy.
Let it cool, enjoy!
