‘One Tin Bakes’, by Edd Kimber is a marvelous cookbook catered to the 9 x 13 baking pan – love it! This is the first recipe I tried simply because I had all of the ingredients…and I’m looking very forward to trying many more – enjoy!
7 T. (100 g) butter
1/4 c. (75 g) stirred tahini
1/2 c. (125 g) EACH berry sugar AND brown sugar
1 egg AND 1 egg yolk AND 1 t. vanilla
2 1/4 c. (280 g) flour AND 3/4 t. baking soda AND 1 t. flaked sea salt – whisked together in a small bowl
250 g + chopped dark chocolate (I used a chopped up bar and 70% dark chocolate chips)
more flaked sea salt to garnish
In a small heavy pot, melt the butter over medium heat. Allow it to cook, swirling it regularly, until the foaming has subsided and you start seeing a beautiful brown color foam up the middle – this will take a few minutes. Set this aside while you measure out the remaining ingredients and butter your pan.
Preheat the oven to 350, butter a 9 x 13 baking pan, line it with parchment so that 2 edges hang over to be used as handles later, and butter the parchment.
Weigh the tahini into the bowl of your electric mixer, add both sugars and then scrape in the browned butter. Blend on medium speed for about 5 minutes until very well combined. Add the egg, yolk and vanilla and mix again, then add in all of the dry mix and mix until most of the flour disappears. Stir in all of the chocolate and scrape down the bowl as needed.
Scrape the batter into your prepared pan and pat it down evenly with the back of a measuring cup. Bake for 20 to 25 minutes until the edges are lightly browned and the middle is set, then leave the pan on a rack to cook completely before removing the bars (using the parchment handles) to a cutting board to slice and serve. Garnish with salt as you wish and do your best to share!