Peanut Butter and chocolate are like the King and Queen of decadent, sinful desserts. And while I love me some peanut butter, it is about time to de-throne the ever popular, nutty treat. Enter tahini. Smooth, sesame goodness! It's not too sweet, but full of flavor and recipe-developing potential. Tahini is not a new ingredient, but the concept of incorporating the sesame paste into dessert might a first for some. I've paired tahini with matcha before and naturally turned to chocolate for my second tahini-inspired dessert. And boy did it not disappoint. Whoa - good call, Tessa! I'm usually pretty modest about my creations, but these were like, reeealllyy good.
I don't usually post on the weekend, but I've been sitting on this recipe for over a week since our dinner party and I can't wait any longer to share it. I am always looking to either wow or surprise my friends and family with new recipes and treats that they have never tried before. This usually means creating an original dish or paring unexpected flavors together. Since I was already serving a blueberry almond tart, I wanted the second dessert to 1) be something chocolatey 2) be something rich 3) be something easy to serve (like a bar dessert) 4) be something my guests had never tried before. My first thought was obviously brownies - since brownies easily cover my first three criteria. I decided on my favorite browned-butter brownies from the Date Night In cookbook as the first layer. In the book, they are frosted with a fluffy peanut butter frosting - but since was looking to full-fill criteria #4 and continue my mission of passing the torch from pb to tahini, I found it to be the perfect opportunity to make a creamy tahini frosting. Plus, a third layer of dark chocolate ganache with extra sea salt, because - why not? And what is a layered dessert without three layers of equally drool-worthy, mind-blowing components?
Yes, three layers might be a bit much, and sure - these brownies were just about the richest dessert I have ever made, but they were totally worth the effort, calories, and even extra dishes. Plus, you know I've got my Cascade Platinum on my side to help cover that last one. You might be thinking - what, no cake? Not this time. For this event, I decided to stray from my go-to layer cakes and try out something a little more simple. Okay, I just went on and on how these brownies are anything but simple, but I am referring now to preparation and serving rather than flavour. Layer cakes can be quite labor intensive, and since I've been giving tips and tricks on how to make life easier when throwing a dinner party, it's been all about ways to save some time and unnecessary work while making the flavors the stars. These triple-layer brownies come together in one baking pan and are super simple to store and serve. They may be even be made a few days ahead of time (covered and stored in the refrigerator) - just wait to garnish with the salt until after coming out of the refrigerator. Heck, I even froze a few leftovers and they still tasted amazing a week later!
Triple-Layer Tahini Brownies
- 1 recipe browned-butter brownies
- 6 tablespoons unsalted butter, softened
- 1/2 cup tahini
- 2 cups confectioner's sugar
- 1/4 teaspoon salt
- 1/2 teaspoon cinnamon
- 1 tablespoon milk
- 1/2 teaspoon vanilla extract
- 4 ounces dark chocolate, chopped
- 3 tablespoons unsalted butter
- 2 tablespoons heavy cream
- sea salt for garnishing
- Make the brownies in an 8" X 8" cake tin, lined with parchment. Let cool on a wire, but keep in the pan.
- With an electric mixer, beat the butter until smooth.
- Add in the tahini and cream together.
- With the mixer on low, add in the sugar, salt, cinnamon, milk, and vanilla. Mix on medium-low until smooth and creamy.
- Evenly spread the tahini frosting on top of the cooled brownies. Chill in the freezer for about 10-15 minutes.
- Meanwhile, make the chocolate ganache frosting.
- Place the chopped chocolate in a heat-proof mixing bowl and set aside.
- Place the butter and cream in a small saucepan. Heat over medium-high until the butter melts and cream begins to simmer.
- Pour over the chocolate. Let stand 20 seconds then whisk to combine.
- Evenly spread the chocolate over the chilled tahini frosting.
- Place in the refrigerator to set.
- Once set, remove the entire uncut brownie but using the edges of parchment to lift it out of the pan. Cut and serve with sea salt.
- If making in advance, keep in the pan. Cover with foil and keep in the refrigerator until ready to serve. Let come to room temperature before eating.
I hope you enjoyed all the recipes from my #sparklingclean dinner party over the past weeks. The triple-layer tahini brownies were the way perfect to end the night. A grande finale, if you will.
And don't forget to use Cascade Platinum as your encore!
Disclosure: this post is in partnership with Cascade. All opinions are my own. Thank you for supporting the brands that keep Style Sweet CA running