These tahini brownies are anything but your average, one-note brownies. Moist chocolate brownies with a generous swirl of tahini, a paste made from sesame seeds which takes the brownies to a whole new level of flavor bliss!
Well, if anyone is up for putting tahini in their brownies, it’s me!
My friends, it’s time to expand your tahini experience.
Added in desserts like my earlier shortbread cookies or today’s chocolate brownies…well, it’s a game changer!
While adding flavor to chocolate brownies isn’t a new thing, I’ll have to agree with Christopher Kimball, the occasional marshmallow, nut or swirl of peanut butter, doesn’t take brownies much farther. Most remain one-note wonders.
Tahini and chocolate are a complex grown-up pairing; you’ll discover they are such the perfect match. But the whole point of this tahini brownies was not to simply add a different flavor to a classic brownies recipe. Tahini is a key ingredient here. Instead of adding tahini to a classic brownie batter, we stir chocolate into a tahini base. The game does change. A lot!
These tahini brownies are extremely moist and rich with a nutty sesame flavor.
WHERE TO BUY TAHINI?
Tahini paste is easily available at Mediterranean grocery stores. But you can also find it at speciality food stores and, sometimes, in your local grocer’s international section. You can find a variety of quality tahini online purchase here.
These tahini brownies are anything but your average one-note chocolate brownies. Moist chocolate brownies with a generous swirl of tahini (sesame paste), which takes the brownies to a whole new level of flavor bliss.
- 4 tbsp salted butter, plus more for the skillet
- 4 oz bittersweet dark chocolate chips
- 3 tbsp cocoa powder
- 2 large eggs
- 1 cup plus 2 tbsp white sugar
- 1 tbsp vanilla extract
- 1 tsp kosher salt
- 3/4 cup tahini
- 1/3 cup all-purpose flour
- 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!
- Recipe slightly adapted from Christopher Kimball’s Milk Street Magazine (March-April 2017 issue).
- You need to fully bake these brownies, they are very tender (even wet) if you don’t bake them through.
- Make these brownies the night before, if you like, the tahini flavor will intensify!
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