Chocolate Brownies with Salted Tahini Frosting
These Chocolate Brownies with Salted Tahini Frosting are a simple, decadent dessert. If you haven't yet tried tahini, give this lovely sesame paste a try.
Prep Time15 mins
Cook Time35 mins
Total Time50 mins
Servings: 16 brownies
for the brownies
- 5 ounces bittersweet chocolate
- 5 tablespoons unsalted butter, cut into small pieces
- 1/2 cup granulated sugar
- 2 large eggs
- 1 1/2 teaspoons pure vanilla extract
- 1/2 teaspoon kosher salt
- 2 ounces all-purpose flour (1/3 cup)
for the salted tahini frosting
- 6 tablespoons unsalted butter, room temperature
- 1/2 cup tahini, well-stirred
- 1/4 cup + 2 tablespoons confectioners’ sugar
- 1/4 teaspoon kosher salt
Prepare the brownies:
Preheat the oven to 325 degrees F. Line an 8x8 inch brownie pan with parchment paper, allowing two sides to hang over the edges. Grease the pan with butter or baking spray.
In a large heatproof bowl set over a pot of simmering water, heat the bittersweet chocolate and butter together, stirring until smooth. Remove the pan from the heat.
Add the sugar and whisk vigorously until smooth. Whisk in the eggs, vanilla and salt. Sift in the flour and stir until smooth.
Pour the mixture into the prepared pan. Bake for 30-35 minutes or until a toothpick inserted into the center comes out clean. Allow the brownies to cool to room temperature.
Prepare the tahini frosting:
In a stand mixer fitted with the paddle attachment, cream the butter on high speed until light and fluffy. Scrape down the sides. Add the tahini and mix on medium speed, scraping down the sides several times, until evenly combined with the butter.
Add the sugar and salt and turn the mixer on low speed until the dry ingredients have incorporated. Scrape down the sides and turn the speed up to medium high, allowing the frosting to mix for another minute until light and smooth.
Calories: 171kcal | Carbohydrates: 15g | Protein: 1g | Fat: 11g | Saturated Fat: 7g | Cholesterol: 44mg | Sodium: 128mg | Potassium: 68mg | Sugar: 11g | Vitamin A: 5.5% | Calcium: 3.3% | Iron: 2.2%