Before we talk brownies, I had a cronut, you guys! I thought it might be too rich, but it was surprisingly light with beautiful, fluffy layers. It was coated in sugar just incredible. In my pursuit of the cronut, I totally slipped on the icy sidewalk in front of the bakery. Embarrassing! I’m completely fine, though. I have a tiny bruise on my bum where I fell, but that’s all. Then I had a delicious cronut in my hands, so it was worth it.
So, brownies! These might sound odd, but I think you’re going to like them. First of all, you get to do some pretty swirling. It reminds me of being a kid and helping my mom with her yellow bundt cake with chocoalte syrup swirls. In addition to making the tops of these brownies beautiful, the tahini adds a hint of nutty sesame flavor without screaming TAHINI!
If you’re anything like me, you could use a few extra recipes to use up the large jar of tahini in your fridge. I added sugar, vanilla and an egg to the tahini and swirled dollops of the mixture into decadent cocoa brownies. They come together quickly and it’s one of those fun recipes where you can ask your friends and family to guess the secret ingredient.