Tahini Brownies
User Reviews
5
Tahini Brownies
Description
This Tahini Brownies recipe starts with melting tahini and chocolate together, forming a smooth base with a distinctive sesame flavor. Sugar, eggs, and vanilla are whisked in, followed by almond flour, cocoa powder, baking powder, and salt for structure and chocolate intensity. Hot coffee or water enhances the chocolate notes and ensures a smooth batter. After pouring the batter into a lined pan, additional tahini is dolloped on top and swirled in for textural contrast.
Baking at 350°F until just set results in brownies that hold together yet remain fudgy and moist inside. Cooling thoroughly before slicing helps maintain clean cuts. The almond flour keeps them tender without traditional wheat flour.
These brownies store well at room temperature but can also be refrigerated or frozen for longer keeping. Using parchment paper with sling makes removing and cutting easier. Ensuring tahini is well mixed before measuring and not overbaking helps maintain the right texture.
Ingredients
- ½ cup plus 2 tablespoons tahini divided
- 1 cup chocolate chips
- 1 cup granulated sugar
- 2 egg at room temperature, large
- 1 teaspoon vanilla extract
- ⅓ cup almond flour
- 2 tablespoons cocoa powder
- ½ teaspoon baking powder
- ¼ teaspoon salt
- ⅓ cup coffee or hot water, hot
Instructions
- Preheat the oven to 350˚F. Line an 8 x 8-inch pan with parchment paper, leaving a little excess on all four sides to use as a sling to remove the baked brownies easily.
- In a medium, microwave-safe bowl, add ½ cup tahini and chocolate chips. Melt in the microwave using 30 second intervals until the chocolate is smooth and melted. Whisk the tahini and chocolate mixture until well combined, then let cool slightly for about 2 minutes.
- Once the chocolate mixture has cooled slightly, add sugar, eggs and vanilla and whisk until well combined.
- Add almond flour, cocoa powder, baking powder and salt and fold into the wet ingredients with a rubber spatula until fully incorporated.
- Add the hot coffee and whisk the batter until smooth. Spread the batter into the prepared pan, then dollop with the remaining 2 tablespoons of tahini. Use a butter knife to swirl the tahini into the batter
- Bake until the center of the brownies are just set, 25 minutes. Let cool for at least 45 minutes before slicing into 16 squares.
Notes
- Store brownies in an airtight container at room temperature after cooling; refrigeration or freezing extends freshness up to three months.
- Mix separated tahini thoroughly before measuring to ensure smooth texture.
- Use parchment paper with overhang to easily lift brownies out of the pan for clean slicing and minimal sticking.
- Bake until centers are just set to keep brownies fudgy; longer baking will yield a cakier texture.
Nutrition Information
Show DetailsNutrition Facts
Serving: 12servings
Amount Per Serving
Calories 250 kcal
% Daily Value*
| Calories | 250kcal | 13% |
| Carbohydrates | 29g | 10% |
| Protein | 5g | 10% |
| Fat | 14g | 22% |
| Saturated Fat | 6g | 30% |
| Polyunsaturated Fat | 3g | 18% |
| Monounsaturated Fat | 3g | 15% |
| Trans Fat | 0.003g | 0% |
| Cholesterol | 27mg | 9% |
| Sodium | 80mg | 3% |
| Potassium | 196mg | 4% |
| Fiber | 2g | 8% |
| Sugar | 22g | 44% |
| Vitamin A | 49IU | 1% |
| Vitamin C | 1mg | 1% |
| Calcium | 82mg | 8% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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