When I spotted this recipe for Tahini Brownies on Taste of Beirut, I knew it was just a matter of time before we would tackle it ourselves. Actually, “tackle” is very much an overstatement; this is one of the easiest brownie recipes we’ve ever made. It literally took more time to figure out the approximate grams-to-cups conversions than to throw everything together and get them baking. A birthday party was the perfect excuse to make, and give away (lest we eat them all ourselves), these egg-free, butter-free, sesame-sweet treats.
Yay, we’re finally making these!
I know it — the batter is awesome.
You sure it’s a good idea to bring these to a party with kids? There’s rum in here.
Heck yes — I’m sure there will be plenty of kid-friendly treats. Besides, I’m sure most of the alcohol is gonna burn off during baking.
True! Um, I think we should cut these before the party.
Well of course, how else are we gonna taste-test them?
Wanna split one?
Ooooh, they’re good… you can definitely taste the tahini!
Yeah, at the end… not overpowering, but you can definitely place it. Okay, these were a success.
*Totally* — and so easy! Now let’s go before I eat any more of them.
1 Bar of cooking chocolate, such as 60 or 70% bittersweet, 100 g
1/2 cup, plus one tablespoon of tahini
1 1/2 cup all-purpose flour
1 heaping tsp baking powder
1 cup powdered sugar
~ 2/3 cup combination of rum and orange juice
Preheat the oven to 350F.
Melt the chocolate in a double-boiler. Meanwhile, mix the tahini, orange juice and rum in a large bowl.
Add the melted chocolate and the powdered sugar. Mix well.
Sift the flour and baking powder into the mixture, and again mix well.
Grease an 8 inch baking pan and line with parchment paper. Pour in the batter, spreading it as evenly as possible.
Bake for 15 to 20 minutes, until the outside is crispy, and still slightly gooey inside.