Nothing heralds in the start of fall like the smell of warm spices baking in the oven 🍂. In our pantry, we have a pre-made blend of chai spice on hand that we used for this recipe, however, if you want to want to go the extra mile, you can make your own blend with a fragrant mixture of ground ginger, cardamom, cinnamon, allspice, nutmeg, cloves, and black pepper!
- 4 tablespoon salted butter, cubed
- 110 grams bittersweet chocolate, chopped
- 15 grams cocoa powder
- 3 large eggs
- 200 grams white sugar
- 1 tablespoon vanilla extract
- 1 teaspoon kosher salt
- 160 grams tahini
- 45 grams all-purpose flour
- 20 grams chai spice powder
- Prepare the oven and baking pan. Heat the oven to 350 degrees F with a rack positioned in the center. Prepare an 8-inch square baking pan by lining the inside of the pan completely with aluminum foil. Lightly butter the lined pan.
- Combine butter and chocolate. Melt the butter in a small saucepan over medium heat. When the butter is melted, turn off the heat and whisk in the bittersweet chocolate and cocoa powder.
- Make the batter base. In a large bowl, whisk together the eggs, white sugar, vanilla extract, and kosher salt until combined. Then whisk in the tahini before folding in the all-purpose flour.
- Make the chai spice tahini batter. Spoon about a quarter of the batter base into second bowl. To this second bowl, whisk in the chai spice power.
- Make the tahini brownie batter. Fold in the melted chocolate mixture with the remaining batter base in the first bowl.
- Swirl the batters together. Pour the tahini brownie batter into the prepared baking pan and dollop with the chai spice tahini batter. Swirl the batters together with the end of a spoon.
- Bake and cool. Transfer the pan to oven and bake at 350 degrees F for about 30 minutes. When the brownies are done baking, cool the pan on a wire rack for 30 minutes before lifting the brownies out of the pan to cool on the rack for another 30 minutes.