Description
Two 6 inch skillet brownies with a tahini swirl.
Ingredients
Units
Scale
- 1/2 cup flour
- 1/4 cup cocoa powder
- 1 teaspoon baking powder
- 1 tsp salt
- 1/2 cup unsalted butter
- 3/4 cup bittersweet chocolate chips
- 1/3 cup granulated sugar
- 1/3 cup brown sugar
- 2 eggs
- 1/2 tsp vanilla extract
- 3 tablespoons tahini
- 1 pint of vanilla ice cream
- Optional halva topping
Instructions
- Preheat the oven to 350º and grease two 6.5 inch skillets with softened butter.
- In a small bowl whisk together flour, cocoa powder, baking powder, and salt, until the cocoa powder and flour are homogenous.
- In a microwave safe bowl combine butter and chocolate chips. Microwave for 30 seconds and then stir the mixture with a spatula bringing the chocolate on the bottom to the top. Repeat the microwave and stir process until the mixture is smooth and glossy.
- Add sugar to chocolate and butter mixture and whisk until sugar is dispersed evenly. It will still be grainy.
- Add in the eggs one at a time and whisk until fully incorporated. Then, add vanilla extract.
- Add the dry ingredients to the sugar and butter mixture and whisk until combined. It will be very thick.
- Pour brownie batter evenly into the prepared skillets. Drizzle ribbons of tahini on top of the brownie batter and use a toothpick to swirl it around.
- Bake for 22-27 minutes at 350º or until a toothpick can be inserted and only a few moist crumbs stay on the toothpick.
- Serve warm with ice cream and crumbled halva and enjoy!
Nutrition
- Serving Size: 1/2 skillet
- Calories: 512
- Sugar: 34.7g
- Sodium: 51.5mg
- Fat: 32.2g
- Carbohydrates: 53.5g
- Protein: 8g
- Cholesterol: 154mg
Keywords: brownies, skillet brownie, tahini brownie