Recipe By: Sarah | Broma Bakery
Susan
Ruth
kim
Laura
Sarah | Broma Bakery
Judy
Jocelyn Wong
Sarah | Broma Bakery
Lindsey | This Miss Cooks
Lauren Grant | Zestful Kitchen
Jessica
Sarah | Broma Bakery
JC.
Laura | Tutti Dolci
Isadora Guidoni
Georgie | the home cook's kitchen
Neta Liv
Caleb
Sarah | Broma Bakery
Kristin
Sarah | Broma Bakery
Joanne
Sarah | Broma Bakery
Makos(@thehungrybites)
Ali
Ali
Steph
Sarah | Broma Bakery
Jamie
Recipe By: Sarah | Broma Bakery
Susan
Ruth
kim
Laura
Sarah | Broma Bakery
Judy
Jocelyn Wong
Sarah | Broma Bakery
Lindsey | This Miss Cooks
Lauren Grant | Zestful Kitchen
Jessica
Sarah | Broma Bakery
JC.
Laura | Tutti Dolci
Isadora Guidoni
Georgie | the home cook's kitchen
Neta Liv
Caleb
Sarah | Broma Bakery
Kristin
Sarah | Broma Bakery
Joanne
Sarah | Broma Bakery
Makos(@thehungrybites)
Ali
Ali
Steph
Sarah | Broma Bakery
Jamie
Ingredients
1/2 cup salted butter, room temperature
3/4 cup light brown sugar, packed
1/4 cup granulated sugar
1 large egg, room temperature
1/2 cup tahini
1 teaspoon vanilla extract
1/2 teaspoon salt
1/2 teaspoon baking soda
1 1/4 cups whole wheat pastry flour (seriously! it helps w the nuttiness*)
6 oz dark chocolate, roughly chopped (can also use 1 cup chocolate chunks or chips)
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