Tahini Swirl Brownies
Brownies made with marbled tahini and chocolate flavored batters.
Servings 12 brownies
Cost 5
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.