Tahini, Milk Stout Brownies

This creation popped in my furtive culinary brain yesterday.  Some recently made Tahini chocolate cookies were good, then milk stout cupcakes too.  On a rainy Sunday in Britland, why not add milk Stout and tahini to a favourite brownie recipe?  So I did just that.

The brownie has to be 'fudgy' more fudge the better.  Knowing your oven helps a lot here.

I also wished to try soft brown sugar in the brownie, for more fudge and it delivered too.

Baking fun for me is finding a recipe you like...then start playing with flavour combinations.  This is delicious and can even be described as a pan brownie as you mix the brownie batter in one saucepan.

Tahini was the supporting act, it lifted the cocoa and frankly encouraged brownie scoffing, having to limit myself to one per day, the recipe makes 8 reasonably sized brownies or 10 depending on your view of portion size. 

Ingredients:

Wet  A:

120g unsalted butter, cubed

200g soft brown sugar

50g cocoa powder

1/2 tsp salt flakes

1/2 tsp vanilla extract

Wet B:

1 TBSP tahini

3 TBSP milk stout

2 whole eggs

Dry:

67g plain flour

Method:

Melt (A) in a saucepan, try to ensure the sugar is dissoved  (play around with the heat and taste - this is already a treat)

Once the sugar, cocoa mixture is cool enough, gently whisk in (B) we're looking to incorporate these liquids without adding too much air (pictured in progress)

Glossy..that's good

Finally, stir in flour.

I switched to a spoon.

Then we tip it into a parchment lined dish and bake for 30 minutes at 165 C (top and bottom setting, not fan).

Remove from the oven when it's a little wobbly in the center and leave to cool in the dish before removing to a rack. 

More Milk Stout and Chocolate:

Chocolate Milk Stout Cupcakes

Cherry Brownies:

Cherry brownies