These indulgent chocolate brownies are denser than traditional gooey brownies, owing to the subtle teaspoon-worth of Ras-al Hanout spice mix (which adds a warming, cinnamon and nutmeg flavor that is barely tracable but wonderful) , the good dollop of tahini inside the cake batter and the extra spoonfuls that create the swirls on the top. Tahini can be found at most supermarkets, I recommend searching for the World Food aisle and looking for the Middle Eastern section where you'll most likely find mejdool dates, halva and jars of tahini. Tahini is a condiment made of toasted ground hulled sesame, which create its nutty, toasted flavor and is one of the main ingredients in Hummus (together with chickpeas, lemon juice and garlic) and other delicious dips such as baba ghanoush, which is made of blackened aubergine and has a distinct smokiness. Tahini is an incredibly versatile flavor, n addition to its usage as an ingredient in savory dishes, it features in many sweet desserts and cakes. I wanted to combine a traditional brownie recipe with a little echo to my time in the Middle East, perhaps in the future I will delve into making my own sticky baklava or Moroccan almond cigars, wrapped in delicate filo pastry and sprinkled with icing sugar...however for now I'm greedily digging into these brownies. They are best served slightly warm (microwave for 10 seconds or more) with ice cream, juicy raspberries and crushed pistachios.
Ingredients (Makes 10 brownies)
50g of unsalted butter
100g of dark chocolate chips or dark chocolate
3 tbsp of cocoa powder
2 tsp of vanilla extract
1 tsp of rock salt
1 tsp of ras al hanout
200g caster sugar
2 large eggs
120g of tahini
50g of plain flour
a handfull of unsalted pistachios
a slosh of milk to make the mixture wet
Find a 20cm square non-stick baking tray and grease with butter (or use greased aluminium foil on a standard tray). Set your oven to 180.c
In a small saucepan, on a very low heat gently melt the butter. Once the butter is liquid, remove the pan from the eat and add the chips and cocoa powder, stirring through any lumps.
In a large mixing bowl, using a hand-held whisk beat the eggs, sugar, vanilla and salt to form a slightly thick mixture. Reserving about 500g of tahini for later, add the remaining tahini slowly to the mixture and whisk to combine. Now fold in the flour gently. Add the melted chocolate, stir until batter is well combined.
Pour the batter into the pan you prepared. Spread evenly by shaking the tray gently.
With a spoon, dollop blobs the reserved tahini mixture across the top of the brownie mixture and then with the tip of a butter swirl the tahini dollops thoroughly into the surface, leaving a cream swirl.
Bake for 28-30 minutes, until the edges peel away from the side but the center remains a little moist. Remove from the oven. Cool in the for 30 minutes before cutting. Serve and enjoy!
the Foody Girl