Preheat oven to 350F. Line an 8x8” baking pan with parchment
In a microwave- safe bowl, add butter and dark chocolate chips. Place bowl in a water bath (sit in a larger bowl with 3-4 cups water in the bottom) to not scorch chocolate. Heat for 1 minute in microwave on HIGH. Stir until smooth. If more time is needed to melt, heat in increments of 30 seconds and stir. Set aside.
In a mixing bowl, add eggs, sugar, sriracha seasoning, tahini and vanilla extract: whisk until incorporated and smooth-like.
Using a spatula, combine melted chocolate and butter mixture to the egg and sugar/spice and vanilla mixture. Stir until well blended.
In a separate bowl, blend cocoa and flour until uniform. Fold flour/cocoa mixture into the wet mixture. Do not over mix.
For tahini swirl, in a small bowl, blend tahini and sriracha seasoning. Set aside.
Pour brownie batter into pan, scraping down sides of the bowl. Using spatula, gently spread batter to edges of pan and in the corners. Try to get the mixture level to add tahini swirl on top.
With a spoon, add tahini mixture in horizontal lines from end to end of pan. Once tahini has been added, take a knife and run the tip down from top to bottom creating a vertical streak in the surface. Continue this step from left to right -spacing about ¼- ½ inch in between.
Place in 350F oven and cook 20-24 min.
Cool brownies at least 30 minutes before cutting into pieces. Eat and Enjoy!
Tip:
For more fudgy, moist brownies, cook 20-22 min.
This recipe can make 9 large squares or 16 small squares. Double the recipe if you're planning on taking these to a party!
Recipe was developed for Rodelle by Cindy Coleman, part of ADM's Culinary Team. Photos by Amanda at @frommetovuu.
