6 ouncesbittersweet chocolateI used Valrhona Noir Alpaca 66% caca
5ouncesmilk chocolateI used Valrhona Blonde Dulcey 32% cacao
1/4cup packed light brown sugar
1tspsea saltI use Maldon
1tsppure vanilla extract
Generously grease the bottom and sides of an 8 x 8 baking dish with butter. Preheat your oven to 350 degrees F.
Whisk together the cornstarch and cocoa powder in a medium bowl to combine. Set aside.
Add the bittersweet chocolate, milk chocolate, and butter to a medium-sized saucepan and melt the chocolate and butter over low heat stirring the mixture often with a wooden spoon. Once it is melted and combined, turn off the heat and stir in the honey and tahini and set the mixture aside.
In the bowl of your mixer using the medium-high setting, beat together the eggs and sugar until well combined and doubled in volume (about 4 mintues). Add the sea salt and vanilla and beat until just combined. Add the melted chocolate mixture and beat until just combined.
Add the cocoa-cornstarch mixture and beat on medium-high speed for about 30 seconds more.
Spread the batter out in the baking pan and bake until a toothpick inserted in the center comes out with a few moist crumbs (about 20 minutes).
Remove the brownies from the oven and allow them to cool before serving.
These brownies are best once they have cooled and set-up.