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Brownies finally come of age
Tahini Swirl Brownies
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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
4 tablespoons salted butter (½ stick), plus more for pan
4 ounces bittersweet chocolate, finely chopped
16 grams (3 tablespoons) cocoa powder
3 large eggs
223 grams (1 cup plus 2 tablespoons) white sugar
1 tablespoon vanilla extract
½ teaspoon table salt
180 grams (¾ cup) tahini
47 grams (⅓ cup) all-purpose flour
Ingredients
-
4
tablespoons salted butter (½ stick), plus more for pan
-
4
ounces bittersweet chocolate, finely chopped
-
16
grams (3 tablespoons) cocoa powder
-
3
large eggs
-
223
grams (1 cup plus 2 tablespoons) white sugar
-
1
tablespoon vanilla extract
-
½
teaspoon table salt
-
180
grams (¾ cup) tahini
-
47
grams (⅓ cup) all-purpose flour
Directions
-
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.See Demo
-
02In a medium saucepan over medium heat, melt the butter. Remove from the heat and add the chocolate and cocoa, whisking until smooth.See Demo
-
03In a large bowl, whisk the eggs, sugar, vanilla and salt until slightly thickened, about 1 minute. Whisk in the tahini. Fold in the flour until just incorporated. Set aside ½ cup of the mixture. Add the chocolate mixture to the remaining tahini mixture and fold until fully combined.See Demo
-
04Pour the batter into the prepared pan, spreading evenly. Dollop the reserved tahini mixture over the top, then swirl the batters together with the tip of a paring knife. Bake until the edges are set but the center remains moist, 28 to 32 minutes. Cool in the pan on a wire rack for 30 minutes. Use the foil to lift the brownies from the pan. Cool on the rack for at least another 30 minutes before removing from foil. The longer the brownies cool, the more easily they cut. Cut into 2-inch squares.See Demo
Tip: Don’t skip stirring the tahini before measuring; the solids often sink to the bottom.
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Reviews
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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Your First Issue
"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.