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Tahini Swirl Brownies
The duo of dark chocolate and cocoa powder gave these brownies depth, and the vanilla enhanced the flavor of both of them. The combination of tahini and sugar replicates the sweet sesame flavor of halvah candy but was easier to work with—and to find. Swirling the reserved tahini batter into the chocolate created a visual and textural contrast and let the tahini flavor shine. The best way to marble the brownies was to run the tip of a paring knife through the dollops of batter.
16
brownies
Tip
Don’t skip stirring the tahini before measuring; the solids often sink to the bottom.
40 minutes
Ingredients
-
4
tablespoons salted butter (½ stick), plus more for pan
-
4
ounces bittersweet chocolate, finely chopped
Directions
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01Heat the oven to 350ºF with a rack in the middle position. Line an 8-inch-square baking pan with 2 pieces of foil with excess hanging over the edges on all sides. Lightly coat with butter.
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June 25, 2023
Best brownies ever!
I lost my love of brownies 7 years ago after eating singular note and texture of brownies. They were either too sweet or not enough chewy. I tried them since I love the manic of tahini and I was blown away! I’m a born-again brownie lover. The texture, mellow tahini flavor, subtle nuttiness and just-right sweetness with the extreme fudginess of the brownies was perfect! I can’t make brownies any other way now, thanks Milkstreet!
April 8, 2024
Fudgy, Delicious
Very rich taste and texture. Better than I expected!
fantastic flavor. I cut mine into 25 portions mini bites, as they are very rich. The key, is following the cooking direction "Bake until the edges are set but the center remains moist, 28 to 32 minutes" - overcooked and they will be dry. getting the very thick tahina batter to swirl nicely may take a bit of practice- but worth it.
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"These are the best brownies I have eaten in my life." That text from a tradesperson not given to absolutes in expression and to whom we had gifted a half dozen of these in a takeaway container when she commented that whatever we baked that morning sure smelled good. We too think these may be the best ever and have made this recipe multiple times. The outcome has been delicious every time. Be sure to let them cool thoroughly before cutting. And the kind / quality of tahini makes all the difference.