Chocolate Tahini Brownie

Our first episode at home and it's a beauty! Today we're making a chocolate tahini brownie that's vegan, gluten-free and dairy-free (don't mind the scoop of ice cream). This recipe is super simple and yields amazing results! We came across this recipe in Bon Appetit a few years ago and it's been on regular rotation ever since! The original recipe can be found here: https://www.bonappetit.com/recipe/glu...

The recipe below makes a double-batch. We always double up, because it's too delicious to only have one batch.

CHOCOLATE TAHINI BROWNIE

Ingredients:

• 6 tbsp coconut oil

• 2 tbsp tahini

• 12 oz (about 1.5 cups) dark chocolate

• 4 eggs, room temperature

• 2/3 cup granulated sugar

• 1/2 cup brown sugar

• 2 tsp salt

• 6 tbsp cornstarch

• 4 tbsp dark cocoa powder

Directions:

Melt coconut oil, tahini, and chocolate over medium heat - be careful not to scortch! Set aside to cool. Using a stand mixer with the whisk attachment, whisk eggs, sugars and salt on high until they have doubled in volume (about 5 minutes). Once whipped set the mixer to low and slowly pour chocolate in and mix until incorporated. Mix cornstarch and cocoa powder together then slowly add to chocolate mixture until just incorporated. Pour into a greased and parchment paper-lined 9"x13" pan, drizzle tahini over the batter and make a pattern on the surface using a knife, toothpick or skewer. Bake at 350F for 25-35 minutes.

Let cool and dig in!