The name says it all. Chocolate-y brownies filled with swirled (sweetened!) tahini, and roasted peanuts for some crunch. Did we mention they are gluten-free? Stop staring at this screen and go make them, NOW!
PHOTOGRAPHY: DAN ROBB/ PROP STYLIST: GENEVIEVE WISEMAN
Makes 9 large brownies
3 Tbsp cornstarch
1 cup ground almonds
2 Tbsp unsweetened cocoa powder
1 Tsp baking powder
1 8oz bar of semi sweet chocolate, coarsely chopped
1/2 cup unsalted butter
1 tbsp runny tahini, divided
2 large eggs, at room temperature
1/2 cup granulated sugar
1/4 cup brown sugar, packed
1 Tsp vanilla extract
1/3 cup roasted unsalted peanuts, chopped
2 Tsp agave nectar or honey
1. Preheat the oven to 350. Line a 8 x 8cm tin with parchment.
2. Whisk the cornstarch, ground almonds, cocoa powder and baking powder together in a bowl.
3. In a saucepan over low heat, melt 6oz of the chocolate, butter and 1 tablespoon of tahini
4. Using electric beaters or a stand mixer fitted with a whisk, combine the eggs and sugars. Whisk on high until pale, about 2 minutes. Add the vanilla and salt, whisking to combine.
5. Slowly add the melted chocolate mixture to the eggs, whisking slowly. Add the cornstarch mixture and beat for 30 seconds on high. Gently fold through the peanuts.
6. In a small bowl, whisk the remaining tahini and agave nectar together.
7. Spread the brownie batter into the tin. Dot the tahini mixture around and using a toothpick, gently swirl it through.
8. Bake for 22-25 minutes until puffed up and slightly cracked on the surface. Allow to cool before slicing into squares.
9. Melt the remaining chocolate in a small bowl either in the microwave, stirring every 15 seconds, or over a pan of simmering water. Drizzle over baked brownies.