Tahini Brownies Recipe
User Reviews
5
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Prep Time
10 mins
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Cook Time
28 mins
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Servings
16 pieces
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Calories
2002 kcal
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Course
Dessert
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Cuisine
Mediterranean
Tahini Brownies Recipe
Description
The Tahini Brownies Recipe blends bittersweet chocolate chips and cocoa powder with tahini, butter, eggs, sugar, and flour to produce brownies with a rich chocolate core and a tahini-infused swirl pattern on top. The method involves melting chocolate with butter, whisking eggs and sugar then combining these with the tahini and flour to form two batters—one mixed with chocolate and one pure tahini—that are then swirled together before baking. Baking in a foil-lined pan ensures even cooking and easy removal once done. The tahini contributes a subtle savory depth and creamy texture that contrasts the sweet chocolate, creating a complex flavor.
The final product is tender and moist, with a balance between the deep chocolate richness and the mildly nutty tahini. These brownies are suitable for serving as a dessert or snack, with a texture that is rich but not heavy. They benefit from being fully baked to avoid any undercooked, wet spots.
According to the recipe notes, baking the brownies thoroughly is important because they are very tender when undercooked. The flavor of tahini intensifies if the brownies are made a day in advance. Using a sturdy foil-lined pan with butter helps prevent sticking, and the swirling technique creates an appealing look as well as textural contrast.
Ingredients
- 4 tbsp butter plus more for the skillet, salted
- 4 oz bittersweet chocolate chips
- 3 tbsp cocoa powder
- 2 egg large
- 1 cup white sugar plus 2 tbsp
- 1 tbsp vanilla extract
- 1 tsp kosher salt
- 3/4 cup tahini
- 1/3 cup all-purpose flour
Instructions
- Heat the oven to 350 degrees F. Line an 8-inch square pan with 2 pieces of foil (crossed, and with excess hanging over on all sides of the pan). Lightly brush the foil with butter.
- Melt the butter in a medium saucepan over medium heat. Remove from heat and immediately add the chocolate chips and cocoa. Whisk until smooth.
- In a large mixing bowl, whisk the eggs, sugar, vanilla and salt to form a slightly thick mixture. Add the tahini and whisk to combine. Now fold in the flour, stir until just incorporated (do not over-stir). Reserve half of the tahini mixture in a separate bowl for later. Add the melted chocolate mixture to the remaining tahini mixture, stir until batter is well combined.
- Pour the batter into the pan you prepared. Spread evenly.
- With a spoon, dollop the reserved tahini mixture over the top (imagine a grid, and add one dollop of tahini mixture to each square on that grid). With the tip of a butter or pairing knife, swril the tahini dollops into the brownie batter.
- Place the pan on the middle rack of the 350 degrees F heated-oven. Bake for 28-30 minutes, until the edges are set but the center remain moist. Remove from the oven. Cool in the pan for 30 minutes. Lift the foil edges up carefully to transfer the brownies from the pan. Cool for another 30 minutes (do not remove from the foil yet). Cut into 2-inch squares. Enjoy!
Notes
- Ensure the brownies are fully baked to avoid a wet, undercooked texture since the batter is tender.
- Prepare the brownies a day ahead to allow the tahini flavor to deepen and develop.
- Butter the foil-lined pan well to prevent sticking and ease removal of the brownies.
Nutrition Information
Show DetailsNutrition Facts
Serving: 16pieces
Amount Per Serving
Calories 2002 kcal
% Daily Value*
| Calories | 200.2kcal | 10% |
| Carbohydrates | 21.6g | 7% |
| Protein | 3.7g | 7% |
| Fat | 11.7g | 18% |
| Saturated Fat | 4.9g | 25% |
| Polyunsaturated Fat | 2.9g | 17% |
| Monounsaturated Fat | 3.3g | 17% |
| Trans Fat | 0.1g | 5% |
| Cholesterol | 28.1mg | 9% |
| Potassium | 123.5mg | 3% |
| Fiber | 1.2g | 5% |
| Sugar | 15g | 30% |
| Vitamin A | 125.4IU | 3% |
| Vitamin C | 0.5mg | 1% |
| Calcium | 43.2mg | 4% |
| Iron | 0.9mg | 5% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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