Oral Allergy Syndrome Friendly Tahini Brownies with Sesame Seeds
Total time1 hr 15 min
Prep time15 min
Cook time30 min
4.7(14)
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Learn more →Ingredients
16 servings
- ½ cup (1 stick) unsalted butter, cut into pieces
- 4 oz bittersweet chocolate (60–70% cacao), roughly chopped
- ¾ cup granulated sugar
- ¼ cup packed light brown sugar
- 2 large eggs
- 1 tsp vanilla extract
- ½ tsp fine salt
- ¾ cup all-purpose flour
Chef's tipChoose a gluten-free baking blend labeled 1:1 or cup-for-cup and use the same amount. Almond and coconut flour won't work the same way. - 2 tbsp unsweetened cocoa powder
- ⅓ cup well-stirred tahini
- 2 tbsp sesame seeds
- flaky sea salt, for finishing (optional)
Instructions
- 1
Preheat the oven to 350°F (175°C). Line an 8×8-inch baking pan with parchment paper, leaving a 2-inch overhang on two opposite sides.
- 2
Combine the butter and chopped chocolate in a medium saucepan over low heat, stirring frequently, until both are fully melted and the mixture is smooth. Remove from the heat.
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