The post was sponsored by Metro Ontario. All thoughts and opinions are my own
Peanut butter, dry roasted nuts and my childhood favourite, Pirate peanut butter cookies. I loved peanuts and anything peanut. However, as of 2008, I have not had any peanuts. That was the year we discovered my daughter was allergic to peanuts and was classified as anaphylactic.
The first question I always get from young mothers is, “How did you find out?”. My daughter was 2 years old and a typical toddler. She was a super picky eater when it came to meals. In retrospect, this was a good thing. The day we found out was when I decided to share my peanut butter and jam sandwich. It was a first for Moineau. She took one bite and spat it out with disgust. Moments later, she broke out with a rash around her mouth. After seeing an allergist and getting tested, it was official. She was severely allergic to peanuts.
Which is why I am eternally grateful that peanuts are banned from schools and all major educational institutions. With sunflower butter, Wow no-nut butter, and tahini on the market, I don’t miss peanuts or peanut butter anymore.
Tahini has been my favourite substitute. Its smooth, creamy texture and nutty flavour best mimics peanut butter. I added Metro Ontario’s Irresistibles Dark Maple Syrup to add hints of sweet caramel and toffee. In fact, I might even go far as to say peanut butter is a great substitute for tahini!
These Tahini brownies are moist and fudgy with a crackly top. I used Metro Ontario Irresistibles 70 % Finesse Dark Chocolate to make them extra rich and chocolatey. I also added dark maple syrup into the tahini swirl to give some sweetness to the tahini and bring it’s nutty flavours out.
It’s the perfect snack for school lunch boxes or to simply snack on with some coffee. Add a scoop of ice cream, and it becomes a special dessert!
- 90 g or 2/3 cup all purpose flour
- 35 g or 1/3 cup unsweetened cocoa powder
- 1/2 teaspoon salt
- 5 large eggs room temperature
- 9 ounces Irresistibles 70% Finesse Dark Chocolate
- 227 g or 1 cup unsalted butter
- 4+2 = 6 tablespoons unsalted Tahini butter (put aside 2 tablespoons for the swirl)
- 1/4 cup + 2 tablesppons Irresistibles Dark Maple Syrup (2 tablespoons for the swirl)
- 1 cup dark brown sugar
- 1 cup white granulated sugar
- 1 teaspoon vanilla extract
- Preheat oven to 350 degrees . Line the bottom of a 9 x 13 inch baking pan with parchment paper and grease and flour the sides of the pan.
- In a small bowl whisk the 2 tablespoons of Irresistibles Dark Maple Syrup and 2 tablespoons tahini until combined and smooth. Set aside
- In a bowl, mix the cocoa powder, four and salt and set aside.
- On medium heat place a pot with some water and bring to a simmer.
- Place a heat proof bowl over the pot of water (without touching the water) with the chopped Irresistibles 70% Finesse Dark Chocolate and butter stirring occasionally until both have melted and blended into a smooth mixture.
- Remove the bowl of chocolate from heat and set aside to cool.
- In a stand mixer with whisk attachment, whip the 5 eggs and both sugars until pale yellow and the ribbon stage has been reached about 4 minutes. (the ribbon shape is when the egg mixture becomes smooth and homogeneous and falls slowly off the whisk forming a thick ribbon that holds its shape like a very thick cream
- Once the chocolate/butter mixture has cooled, add the 4 tablespoons of tahini, 1/4 cup maple syrup and stir until combined and smooth.
- Fold in the egg/sugar mixture into the chocolate liquid mixture
- Now fold in the liquid mixture with the flour together until combined in three parts ending with the flour. Do not over work the batter.
- Pour into greased pan, smoothing out with an offset spatula.
- Spread the tahini/maple syrup mixture set aside earlier all over the top of the brownie dough with a spoon or an off set spatula in random areas.
- Take a tooth pic and swirl the tahini into the batter.
- Bake brownies for 25-27 minutes. Tester stick should come out with a few crumbs. If it comes out clean, its over baked.
- Cool before cutting.
- Lasts up to 5 days in an airtight container.
- Do not use salted or whipped tahini for this recipe.
- Make sure you mix the tahini well when first opening the jar as oil typically settles on the top.