FUDGY TAHINI, BROWN BUTTER BROWNIES

You can use 1 cup tahini and no butter for a deeply rich, nutty flavour, or 1 cup butter and no tahini for that classic, buttery brownie taste, or do half and half — my favourite — for the perfect balance of both.

Ingredients
• ½ cup tahini
• ½ cup butter
• ½ cup maple syrup
• 2 eggs
• 1 tsp vanilla
• ⅓ cup cacao powder
• ½ tsp baking soda
• ¼ tsp salt
• ½ cup chocolate chips

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Method

1. Preheat oven to 175ºC. Line an 8×8-inch pan with parchment.
   
   

2. Brown your butter: melt ½ cup butter in a saucepan over medium heat until it foams, turns golden, and smells nutty. Let cool slightly then whisk in the tahini.
   
   

3. In a large bowl, whisk, brown butter tahini mixture, maple syrup, eggs, and vanilla until smooth and glossy.
   
   

4. Add cacao, baking soda, and salt. Mix until fully combined.
   
   

5. You could either fold in the chocolate chips here to have chocolate bits in your brownie, or melt chocolate chips and stir into the batter for richer flavour overall (I prefer choc chips)
   
   

6. Pour into pan and smooth the top.
   
   

7. Bake 20–25 minutes, until the centre is just set. Do not overbake — you want fudgy, not cakey.
   
   

8. Sprinkle with flaky salt.
   
   

Cool completely before slicing into 12–16 squares.