In a microwave-safe container, heat the milk powder in 30-60 second bursts, stirring frequently to prevent hotspots. The milk powder will start to brown as it heats. This process takes about ten minutes, depending on the microwave and how much you toast the milk powder. For these brownies, I toasted it to a light blond color. Allow milk powder to cool before using.
Preheat the oven to 350 degrees Fahrenheit. In a microwave-safe container, melt the butter and 8 oz. of white chocolate in 30 second bursts until chocolate is melted. Set mixture aside to cool.
Beat the sugar, eggs, and egg yolk together until mixture is frothy. Add the vanilla extract and cooled chocolate mixture and beat to combine. In a bowl, sift together the flour, milk powder, and salt. Add the flour mixture to the wet ingredients and mix until just combined. Fold in the white chocolate chips.
Pour the mixture into a 9×13 baking pan lined with a greased piece of parchment paper. Bake for 45-50 minutes or until the brownies are firm to the touch and an inserted toothpick comes out clean. The white chocolate makes these behave differently from a regular brownie, so they may need more time to bake depending on the oven.
These brownies are gluten-free, with tahini paste mixed into the batter and topped with a chewy sesame seed topping.
Sesame Seed Topping
1/4 c. water
1/2 c. brown sugar, packed
1/2 tsp. Kosher salt
3/4 c. white sesame seeds
1 1/2 sticks salted butter (6 oz.)
6 oz. milk chocolate
2 oz. semi-chocolate
1 tsp. vanilla extract
1/2 c. tahini paste
2 large eggs, room temperature
1 large egg yolk, room temperature
3/4 c. granulated sugar
3/4 c. brown sugar, packed
3/4 c. sweet white rice flour
3 tbs. unsweetened coco powder
1/2 tsp. Kosher salt
Yields Approximately 12 bars.
For the Sesame Seed Topping
In a saucepan over medium-high heat, combine the water, brown sugar, and salt. Heat until mixture begins to boil. Add the sesame seeds and stir mixture frequently. Cook until liquid is mostly evaporated. Pour mixture onto a parchment paper- lined baking sheet and let cool. Break into pieces to serve.
For the Brownies
Preheat the oven to 350 degrees Fahrenheit. In a microwave-safe bowl, combine the butter and chocolate, microwaving in short bursts and stirring to melt the butter and chocolate. After chocolate is fully melted, stir in the vanilla extract and tahini paste. Set aside and let cool.
Beat the eggs and egg yolk until the eggs are frothy. Add the granulated sugar and brown sugar. Beat until the mixture is aerated and lighter in color. Add the chocolate mixture and mix to combine. In a bowl, sift together the sweet rice flour, coco powder, and kosher salt. Add the flour mixture in three additions, scraping the bowl after each addition. Pour batter into a parchment paper-lined 9×13 baking dish. Bake for 40-45 minutes until a toothpick comes out clean with just a few moist crumbs.
Let brownies cool completely before cutting and serving with the sesame topping.