Fudgey Tahini Stout Brownies
Rated 3.5 stars by 13 users
1 cup all-purpose flour
¾ cup cocoa powder
½ tsp sea salt
12 ounces dark or semi-sweet chocolate chips
2 Tbsp butter, cubed
1/3 cup Soom Chocolate Tahini, plus more to garnish
4 eggs, at room temperature
1 cup sugar
1 cup stout beer (no foam)
Optional: ¼ cup sprinkles, to garnish
Preheat oven to 375 and line a 9x13 baking dish with parchment paper.
Whisk together all-purpose flour, cocoa powder and sea salt in a medium bowl. Set aside.
Melt together chocolate chips, butter, and Soom Chocolate Tahini using a double boiler, stirring constantly until mixture is smooth, creamy, and completely melted. Remove from heat and set aside.
Add eggs and sugar to a large bowl and use a mixer to beat on high until light and fluffy, about 3-4 minutes.
Pour melted chocolate mixture into egg mixture and beat until combined.
Add the dry ingredients to the wet mixture and beat until creamy.
Pour stout beer into batter and use a hand whisk to mix thoroughly.
Pour batter into parchment paper-lined baking dish.
Bake for 20-25 minutes, or until toothpick inserted into the center comes out clean. Allow brownies to cool completely before cutting.
If desired, serve with an additional drizzle of Soom Chocolate Tahini and sprinkles. Enjoy!
Recipe & Photography: Kate Jenkins