2-3 tablespoons tahini paste (go for the 3 if you want a nice tahini layer)
1 tablespoon sesame seeds
pinch sea salt
1 tablespoon icing sugar
Brownie
1 9-inch cast iron pan
1 stick unsalted butter
1 ½ cups bittersweet chocolate chips - divided
¼ cup packed dark brown sugar
½ cup granulated sugar
2 eggs
2 tablespoons cocoa powder
1 tsp vanilla extract
¾ cup ap flour
1 tsp baking powder
½ tsp ground cinnamon
½ tsp kosher salt
Maldon salt to finish
directions
Preheat oven to 350 degrees F. In a small bowl, mix the tahini paste, icing sugar, pinch of salt and sesame seeds. Mix and set aside. In a microwave safe bowl, add the unsalted butter, 1 cup bittersweet chocolate and melt. Stir until all the chocolate is melted and combined and set aside.
In another bowl add the eggs, brown sugar, white sugar, vanilla, and cocoa powder. Mix until combined. Pour the melted chocolate mixture into the egg and sugar mixture and combine, then set to the side. In another bowl add the ap flour, salt, cinnamon, and baking powder and whisk to combine. Fold the flour mixture into the egg mixture, and once combined fold in the rest of the chocolate chips. Pour into a buttered 9-inch cast iron pan and drizzle over the tahini mixture. Using a knife, swirl it in and place in the pre-heated oven for 20-22 minutes. Remove and finish with Maldon sea salt. You can spoon over ice cream and serve immediately - eat out of pan, OR eat without ice cream and be just as happy. That’s what I did.
