We love how Jennifer B. over at The Inspired Home has used our Alaska Mini Bowls for the perfect mise en place to prep and keep all her ingredients organized for these perfect swirled brownies!
We love her #Protip about using the double boiler method: "This is when you take a heat proof bowl, place it over the top of a small saucepan with water, and steam melt chocolate (and butter). This keeps everything from burning which can happen easily if done any other way. Anyone who wants to make something with chocolate should learn this method."
We love using our Duratux Large Serving Bowl (9.5" across) paired with our Duratux 3qt Saucepan (triple clad so the heat goes all the way up the sides) for this method!
- ¾ cup salted butter (1.5 sticks)
- ½ cup dark chocolate chips
- 1/2 cup flour
- ¼ cocoa
- 2 tablespoons cornstarch
- 1 teaspoon salt
- 1 ¼ cup granulated sugar
- 3 large eggs
- ½ cup light roasted tahini
- 3 tablespoons confectioners sugar
- In a double boiler, melt chocolate and butter together and set aside to cool. Then, preheat oven to 350 degrees and line an 8x8 pan with parchment or use a non-stick brownie pan with a removable bottom.
- In a medium bowl mix flour, cocoa, cornstarch and salt. Set aside.
- Using a handheld mixer on high speed, mix granulated sugar and eggs in a large bowl until light in color and silky ribbons are formed. About 1-2 minutes.
- Pour cooled chocolate and butter mixture into the sugar and eggs and mix to combine.
- Gently fold flour mixture into liquid mixture until just combined. Pour into prepared pan.
- In a small bowl, vigorously mix tahini and confectioner’s sugar with a spoon until smooth. Dollop tahini mixture onto the brownie batter in the pan in a grid pattern of about 10 or 12 dollops. Using the spoon, swirl to connect and combine all sections while mixing lightly into the brownie batter.
- Bake for 15 minutes, rotate and bang/drop the pan against the oven rack, and continue to cook another 15-20 minutes until cooked through the center.
- Let the brownies cool for about 5-10 minutes, and remove from the pan. Continue to cool for about 30 minutes before cutting.
Head over to The Inspired Home for the full recipe, and more tips and tricks from Jennifer.