Oh my. So deeply, darkly, decadently delicious! These brownies have been a total hit at the farmers' markets and craft shows I've been attending this year, convincing people of this salt's unexpected versatility! A little heat from the Espresso & Chipotle Sea Salt is just what's needed to warm you up at this time of year!!
- 3 Tbsp/45mL cornstarch
- 2 Tbsp/30mL unsweetened cocoa powder
- 6 ounces/170 g dark or semi-sweet baking chocolate, coarsely chopped
- 3 Tbsp/15mL virgin coconut oil
- 1 + 3 Tbsp (60 mL in total) tahini, stirred well
- 2 large eggs
- ⅓ cup/80 mL granulated sugar
- ¼ cup/60 mL (packed) brown sugar
- 1 Tbsp/15 mL Lift Flavours Espresso & Chipote Sea Salt
- 1 tsp/5 mL vanilla extract
- 3 Tbsp/15 mL agave syrup
- Preheven to 350° F. Line an 8x8" square baking pan with 2 overlapping pieces of parchment paper, leaving at least a 3" overhang on 2 sides.
- Whisk cornstarch and cocoa powder in a medium bowl until there are no lumps. Heat chocolate, oil, and 1 Tbsp tahini in a small saucepan over low, stirring, until melted and smooth.
- Using an electric mixer on medium-high speed, beat eggs, granulated sugar, and brown sugar in a large bowl until light, smooth, and doubled in volume, about 4 minutes. Beat in salt and vanilla to combine, then beat in chocolate mixture, scraping down sides as needed, until incorporated. Starting at low speed, add the cornstarch mixture and gradually increase speed to medium-high. Beat until mixture is thick and holds its shape, about 30 seconds.
- Stir agave syrup and remaining 3 Tbsp. tahini in a small bowl. Scrape batter into prepared baking dish and smooth top. Dollop agave mixture over and swirl into top of batter with a skewer or toothpick.
- Bake brownies until sides are puffed, top is caramelized and a tester (toothpick or skewer) inserted into the center comes out with a few moist crumbs attached, 22–26 minutes. Let cool before removing from pan and cutting into 16 squares.
Ovens differ in temperature, so check your brownies on the early side, but be prepared to leave them in for a few extra minutes.
Brownies can be made 3 days ahead. Wrap in plastic and store at room temperature. You may want to trim the edges.