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Prep time
15 minutes
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Cook time
50 minutes
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Serves
12-15
Author Notes
These brownies were a mainstay at the bakery and sold out most days. They are incredibly rich and strike the perfect balance of sweet, umami, and fruit.
—Finchly
Ingredients
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1 1/4 cups
all-purpose flour
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3/4 cup
dark cocoa powder
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1 1/2 cups
granulated sugar
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1/4 cup
powdered sugar
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1 teaspoon
salt
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2 tablespoons
dry milk powder, optional
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1/2 tablespoon
baking powder
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1 tablespoon
espresso
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1/2 cup
vegetable oil
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2 tablespoons
whole milk
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2 teaspoons
vanilla extract
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3
large eggs
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1/2 cup
dried cherries
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5 tablespoons
tahini
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1/2
bag chocolate chips
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Smoked Maldon salt, optional
Directions
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Lightly grease a 9x9 pan, line with parchment paper if you have it, and preheat the oven to 350 degrees Fahrenheit.
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Whisk together the dry ingredients in the large bowl.
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Lightly whisk together the eggs, oil, and water in the medium bowl. Pour into the large bowl of dry ingredients and stir just until combined. We don't want to overmix the batter or incorporate air.
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Evenly spread the batter into the prepared pan. Sprinkle the top with the dried cherries and drizzle with tahini. If using the smoked Maldon salt (and I totally recommend), sprinkle the top with just a dash.
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Bake until the middle is beginning to set but expect it to still wobble a bit. Depending on the day, these brownies are ready between 35-50 minutes. There have been days that I've baked them a full hour. Use your judgement.
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Remove from the oven and let cool completely before cutting. And I mean completely.
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