Brownie

Tahini brownie

Ingredients

• 15 eggs

• 715gr Butter

• Patisserie spray

• 560gr dark chocolate

• 225gr cacao powder

• 5gr fine salt

• 1kg fine sugar

• 275gr brown sugar

• Tahini 

• 3 Tablespoons vanilla extract

• 315gr Flower

• Pinch of sea salt 

Tools you would need

• Inductie fire

• Scale 

• Big baking tray 

• Baking paper

• Pot

• Sieve 

• 2 Mixing bowls

• Whisker 

Recipe

Spray the baking tray with the patisserie spray and cover with the baking paper. Heat the chocolate and butter au bain marie* and stir regularly. In the other bowl we mix the white sugar, brown sugar, vanilla extract and salt. Add the eggs to this last mixture and mix for 10 minutes. Add the chocolate butter mixture and mix well. Sieve the flour and cacao and add to the mixture. Pour the batter into the baking tray, add some spoons of tahini and swirl them into the batter. Generously sprinkle with the sea salt and bake for at least 35min at 180°C

DLC 

Add a date sticker for 7 days and store it in the fridge.

!! EACH TRAY SHOULD MAKE AT LEAST 26 SQUARE PIECES !!