Tahini Brownies

Tahinia Brownies are from a recipe I made back when I first started enjoying tahini. For a long time, it was just too bitter for me, but some brands (such as Soom) came on the scene with a smoother and more approachable taste. They were gateway tahinis because I eventually got used to it and can eat any brand now no matter how bitter.

Ghirardelli Bittersweet Chips

So this recipe is adapted from Erika Bruce's recipe in Milk Street. I didn't make a lot of changes the first time I tried them, but since then I've taken more liberties, including using Ghirardelli bittersweet chips in place of the chopped bittersweet chocolate. I wouldn't recommend replacing bittersweet chocolate with any other types of chips, but the Ghirardelli ones melt well.

Another thing I do differently is spoon more tahini over the brownies as they cool. If you love tahini, you can too. Just follow the pattern of the baked-in tahini batter. And sprinkling extra chocolate chips on top never hurts either.

Let Cool Completely

Definitely wait for the brownies to cool completely before slicing. Waiting 24 hours is "a big ask" for me, but it's worth it. Or you can cut off one square after an hour and chill the rest overnight. Either way, they are fabulous! The tahini is most definitely different, but very pleasant. The flavor of the tahini batter swirled on top is good, but the tahini that is mixed in with the batter also helps give these brownies a very good soft but firm texture.

• Mini Chocolate Chip Tahini Cakes
• Oatmeal Tahini Chocolate Chip Cookies
• Tahini Chocolate Chip Cookies
• Chocolate Tahini Banana Bread
• Tahini Carrot Cake in an 8 Inch Square Pan

Adapted from Milk Street. For the tahini, i like Soom brand.

Recipe

Tahini Swirl Brownies

Anna

Brownies made with marbled tahini and chocolate flavored batters.

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Prep Time 15 minutes mins

Cook Time 23 minutes mins

Cooling Time 1 hour hr

Total Time 1 hour hr 38 minutes mins

Course Dessert

Cuisine American, Middle Eastern

Servings 12 brownies

Ingredients

 

• 4 tablespoons butter (56 grams)
• 4 ounces bittersweet chocolate, chopped or equivalent Ghirardelli bittersweet chips
• 3 tablespoons unsweetened cocoa powder (18 grams)
• 3 large eggs
• 1 cup plus 2 tablespoons of sugar (225 grams)
• 2 teaspoons vanilla extract
• ½ teaspoon Morton kosher salt plus a pinch
• ¾ cup tahini (180 grams)
• ⅓ cup all-purpose flour (45 grams)

Instructions

 

• Preheat the oven to 350F. Line an 8-inch square metal pan with foil and grease the bottom only.
• Melt the butter in a small saucepan set over medium heat. Remove from heat and stir in the chocolate and cocoa powder. You can use a whisk or a heavy duty silicone scraper.
• In a mixing bowl, beat or whisk the eggs, sugar, vanilla and salt for 1 minute, then add tahini and mix until fully incorporated. Fold in the flour. Pour about ½ cup of the mixture into a small bowl, then add the melted chocolate mixture to the mixing bowl and fold it in to make a chocolate batter.
• Pour the batter in the pan, then spoon the reserved tahini mixture over the top. Drag a knife through lightly to marble.
• Bake for 28 to 32 minutes or just until the edges are set. Let cool in the pan on a wire rack for 30 minutes.
• Lift the brownies out of the pan and let cool on a rack for an hour or until they are completely cool. While they are cooling, spoon extra tahini over the top, following the pattern of the marbled tahini batter.

Keyword Basic Fudge Brownies, Tahini

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