These brownies are perfect. They're moist and rich, with a subtle tahini and rum flavor, and not too sweet.
I won't reproduce the recipe here as I made them exactly as written, but I did have fun tracing the origin of the recipe. It comes from a cookbook called Glykes Alchymies by Stelios Parliaros, translated into French on the Greek food blog En Direct D'Athenes, translated into English on the Lebanese food blog taste of beirut, then converted from metric to English measurements by we[heart]food, which is where I found it. It's a keeper!
I won't reproduce the recipe here as I made them exactly as written, but I did have fun tracing the origin of the recipe. It comes from a cookbook called Glykes Alchymies by Stelios Parliaros, translated into French on the Greek food blog En Direct D'Athenes, translated into English on the Lebanese food blog taste of beirut, then converted from metric to English measurements by we[heart]food, which is where I found it. It's a keeper!
I am completely intrigued!
ReplyDeleteFabulous, thank you. When the kids come, I'll at least be able to make a treat that delivers calcium along with the sugar! And there's that little story of the history of the recipe. Not that the kids will care!
ReplyDelete'mater, you could probably use some whole-wheat pastry flour in them too, for more added goodness. These are already super filling as it is, though.
ReplyDeletehow unique! yum!
ReplyDeleteVery unique! Ho would have thought to put Tahini in brownies! Very clever!
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