Tahini Brownies
Moist tahini brownies are fudgy and chewy, with a rich nutty sesame flavor nestled among dark cocoa for a lightly sweet, decadent dessert.
- Prep time
- 12 min
- Cook time
- 30 min
- Yield
- 16 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 6 tbsp butter
- 2 tbsp dark cocoa powder ((Dutch process))
- 1 cup semi-sweet chocolate chips ((divided))
- 2 large eggs
- 1 cup granulated sugar
- 2 tsp vanilla extract
- 1/2 tsp salt
- 3/4 cup tahini ((sesame seed butter))
- 1/2 cup all-purpose flour
Instructions
- 1
Preheat oven to 350°F and line an 8x8" pan with parchment strips and nonstick spray.
- 2
Melt the butter in a saucepan over medium heat. Remove from heat and immediately whisk in the 1/2 cup chocolate chips and cocoa powder until smooth.
- 3
In a large bowl using a rubber spatula or stand mixer with paddle attachment, stir the eggs, sugar, vanilla and salt. Pour in the tahini and fold in to combine.
- 4
Now fold in the flour, stir until just incorporated. Remove 1/3 of the tahini mixture to a small bowl, set aside. Add the melted chocolate mixture and other 1/2 cup chocolate chips to the remaining tahini mixture, folding and stirring until batter is well combined.
- 5
Spread the chocolate batter into the prepared pan and smooth to the edges.
- 6
Drop dollops of the reserved 1/3 tahini batter all over the top of the chocolate batter and use a knife or chopstick to swirl it in slightly.
- 7
Bake for 30 minutes, or until toothpick inserted comes out clean or with a few moist crumbs. Let tahini brownies cool in the pan for at least 1 hour before cutting.
- 8
To prevent brownies from drying out too quickly, store in covered container in refrigerator