Tahini and Cacao Nib Brownies
When I was a child, tahini was often part of the adult's get-together breakfasts. I have to admit that I had no appeal to it. As I grew older, I started to show interest in this overlooked ingredient, beginning by spreading it over my toast with some honey or making hummus.
As I developed my culinary experimentations, I got more curious about it and tried numerous sweet and savory recipes. The first time I made Nigella Lawson's chocolate tahini banana bread, the magical combination of chocolate and tahini got unlocked for me. The subtle smokiness of tahini pairs beautifully with the earthy flavor of dark chocolate.
Brownies have various textures, and my favorite is between a cakey and a fudgy one with a glossy crinkly surface. I have included cacao nibs for some crunchiness, but feel free to leave them out; it tastes equally delicious. Since chocolate has a critical role in this recipe, try to use a high-quality one. I like Valrhona's 70% dark chocolate.
This recipe will keep well covered at room temperature or in the refrigerator for three days.
Ingredients
75 grams all-purpose flour
25 grams buckwheat flour
20 grams dutch-process cocoa powder
200 grams superfine sugar
50 grams light brown sugar
100 grams high-quality dark chocolate
100 grams salted butter, cut into cubes
2 medium free-range eggs, at room temperature
1 egg yolk, at room temperature
1 tsp vanilla purée
3-4 tbsp tahini paste
2 tbsp cacao nibs, optional
Method
Preheat the oven to 180 C. Generously butter a square cake pan and line the bottom and sides with parchment paper.
Cut the dark chocolate into small pieces and put them into a medium bowl. Place the chunks of butter in a small saucepan over medium heat. Swirl the pan gently and continuously until the butter melt and turns golden brown. Pour the brown butter over the chocolate, and let it sit for two minutes.
Meanwhile, sift the flour, buckwheat flour, and cacao powder in a small mixing bowl.
Whisk the eggs, egg yolk, sugars, and vanilla on medium speed until light in color and slightly thick. Be careful not to overwhip the mixture. Mix the chocolate and butter until homogenous, and slowly pour it over the egg mixture.
Add the dry ingredients and the cocoa nibs over the mixture and slowly mix the batter with a spatula until thick and glossy.
Pour the batter into the prepared pan, spoon the tahini on top of the batter and swirl it with a toothpick. Bake for 20-25 minutes, or until a toothpick comes out clean with just a few crumbs.
Let the brownie cool before slicing it. Decorate with some dry or fresh flowers, if desired.
Notes
If you cannot find buckwheat flour for this recipe, you can easily substitute it with all-purpose flour.
If you are new to baking with buckwheat flour, you can read this article from King Arthur Baking.