Who would have thought that those tiny seeds would have so much flavor in them. I’m talking about sesame seeds of course, and in this recipe – tahini, specifically. I love the earthy taste that can be made both savory and sweet. This is a maple brownie with a tahini infused cookie base. Not your average brownie, it has a biscuit crust flavored with tahini and a chocolaty top flavored with maple syrup and sea salt – not your average taste.
Tahini can be bought in just about any store these days. It used to be a specialty item, not anymore. It is sold in big and small sizes. If you have never tried this before (start living a little) buy a small jar to start. If you like it, then go for the bigger jar on your next purchase. The ground up sesame seeds settle so it must be well stirred to truly get the flavor. It does not need to be refrigerated (unless it says so on your jar), and is easier to use when at room temperature. Store it in your cupboard. You can also make your own tahini at home, it’s just toasted sesame seeds and some taste-free oil – pulsed to make a paste. A touch of salt can be added if you like or save that for the cooking/baking process. Either way, once tahini enters your life, you are on a new level of cooking – salad dressings, marinades, dips etc.
Maple! Well it’s classic, just make sure you use the real stuff, not that syrupy sweet stuff – you know the kind. I was once doing a cooking class with maple as an ingredient. The rather new assistant gave me a bottle of some corn syrup based sauce – really! Really???! I politely asked her what tree it come from – she got the message (never mess with a Chef and his ingredients). If you make a decision to use 1% milk in your coffee instead of coffee cream – your call, but it’s called maple syrup because it comes from a maple tree (stepping down from my soapbox now).
A cookie base – you’ve seen it before and really you can use any type of cookie to make the base but, I like using lightly flavored cookies. If you have been to my class where cheesecake is on the menu, you will know, I use (and no, I don’t work for these folks) the Christie (Peak Freans) LifeStyle Cookie to make the base crust for my cheesecakes. The cookies come in amazing flavors – shortbread, blueberry bran, cranberry etc., best part – not too sweet. You can also make your own base from scratch– I’ve suggested a recipe below under the “suggestions and/or changes” part of the recipe. If it looks familiar, it’s because I used it for my Papaya Squares Christmas Treat (and numerous other bar recipes), but left out the toffee bits.
This is a grown up brownie and one that we as grown-ups deserve. Make this and enjoy! Remember, you are at home and if you don’t necessarily have the same daily workout (whether it is from walking/running to Go-Trains, racing the crowds or a long walk from the carpark to the office), you can still enjoy these treats, just cut into smaller squares – about 1” – 1.5” or so. Optically you will have so many pieces to devour. We’ve been through a lot in the last 12 months and while there is light at the end of the tunnel, we need to stay focused. Wash your hands, wear a mask, socialize (or not as per your local guidelines) and be safe. As always – enjoy!
Ingredients
For the filling:
50g butter
100g dark chocolate
2 eggs
100g brown sugar
50g all-purpose flour
½ tsp baking powder
15g cocoa powder
3 tbsp. maple syrup
Flaky salt for sprinkling on top
For the crust
1 sleeve Lifestyle biscuits – I used the shortbread variety this time
2 tbsp. tahini – add a little more if you like
2 tbsp. maple syrup plus additional for pouring on top before baking – don’t worry if you add to much and make the dough too wet, just add one or two ground biscuits to the mix
½ tsp salt
50g butter, melted
Directions
Preheat the oven to 350f – line a 9” square pan with parchment, leave an overhang to facilitate removal
Using a food processor, pulse the cookies to a crumb
Add the maple syrup, tahini, salt and melted butter, continue to pulse until it comes together – it should stick together when squeezed
This can also be done by hand using a freezer bag and rolling pin to crumb the cookies then transfer to a bowl and mix with the other ingredients
Press the mixture into the base of the prepared pan
Melt the butter and chocolate in a microwave or a double boiler setup – set aside to cool
Whisk the eggs, maple syrup and sugar until the mixture is thickened
Add the chocolate mixture to the eggs and gently stir
Sift in the flour, cocoa, baking powder and salt – mix/fold until a smooth batter
Pour onto the prepared base in the tin – flatten gently with a spatula
Pour some maple syrup on top of the smoothed batter and sprinkle with additional flaky or Kosher salt
Bake 15 – 18 minutes – do the toothpick test – you don’t want it clean, a little damp is nice for a fudgy brownie. A clean toothpick will give you a cakey brownie – either way delicious
Cut into squares and enjoy!
Suggestions and/or changes
If you have maple sugar, sprinkle it along with the salt on top of the maple syrup before baking
Make a biscuit crust using 3/4 cup all-purpose flour, ¼ tsp kosher salt, 2 tbsp brown sugar, 8 tbsp. butter – pulse together and press into the pan – bake for 15 minutes while you make the filling
Fold in some chocolate chips into the base before adding the chocolate mixture
Optional add-ins/sprinkle on top – sliced almonds, sesame seeds, white chocolate chips, halvah crumble, toffee chips etc
You can also make this without tahini (allergies allowed) – but why?!
