Butterscotch Tahini Brownies
Fudgy Chocolate brownies filled and topped with a butterscotch tahini sauce. Decadent and delicious!
Ingredients
Butterscotch Tahini Sauce
- 120 g unsalted butter
- 250 g soft light brown sugar
- 170 ml double cream
- 1/2 tsp salt
- 1 tsp vanilla
- 120 ml tahini
Brownies
- 200 g dark chocolate
- 175 g unsalted butter
- 265 g golden caster sugar
- 200 g plain flour
- 1/4 tsp salt
- 3 large eggs
Instructions
- For the butterscotch tahini sauce: Place the butter and sugar in a medium saucepan and place over a low heat. Stir until the butter has melted and increase heat to medium-high for 2-3 minutes. Whisking every now and then to keep the mixture from burning. Then take off the heat and whisk in the cream and salt – the mixture will bubble up at this point so be careful. Then add the vanilla and tahini. Pour into a heat-proof bowl, and set aside to cool and thicken.
- For the brownies: Grease and line an 8x8inch square tin and preheat the oven to 200C/180C Fan/Gas Mark 6.
- Then finely chop the chocolate and place into a large bowl. Melt the butter and pour over the chocolate, stirring until completely melted. Then mix in the sugar and stir to combine. Then the flour and salt, again stirring to combine. Finally add the eggs and stir to combine.
- Place the cooled (can be lukewarm) butterscotch tahini sauce into a piping bag and cut off the end to create a small opening.
- Pour half of the brownie batter into the lined tin and level out. Then pipe lines of butterscotch tahini sauce ontop of the batter, and spread gently with a palette knife so there is a thin layer of sauce on top of the brownie batter. Then pour the remaining batter on top and carefully level out. Finally, pipe parallel lines of the butterscotch tahini sauce vertically across the brownie batter. Then using a cocktail stick drag through the sauce horizontally in alternating directions to create a feathered effect.
- Bake in the oven for 35-38 minutes. (The usual knife test doesn’t work for brownies, as they should still be gooey inside when baked. But if you have a digital food thermometer the inside temperature should be above 80C.) Leave to cool completely in their tin before cutting.
Notes
Brownies can be kept for 4-5 days in an air-tight container.
Brownies also freeze well.