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Brownies finally come of age
Milk Street Bowtie Tahini Swirl Brownies

Tahini Swirl Brownies

Appears in March-April 2017

40 minutes

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Tahini Swirl Brownies

Free

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

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Reviews
Michele R.

"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.

Ann Marie P.

I baked this today, crossing my fingers. My husband loved it! Thank you!

Gregory M.

My wife always complain about stuff being too sweet and I see sugar in the recipe is about 30% by weight. Is there any room to reduce amount of sugar without compromising a structure of brownies?

reginald allen w.

Great adult-flavored brownies. Just the right sweetness and they look good.

Courtney G.

These might be the best brownies I have ever had! Amazing!!!

Susan DeAnn H.

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Jarrod C.

Way too dry. And not as soft as I would prefer. Meh.

Milk Street S.

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.

Kelsey C.

These are very good! I have had success using gluten free flour and semi sweet chocolate as substitutes. Also, 1/2 cup of the tahini mixture came out to be 120 grams, in case you are like me and don't want to get another measuring cup dirty :)


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Tahini Swirl Brownies

Get Ready to Cook

16

brownies

40 minutes

Tip

Don’t skip stirring the tahini before measuring; the solids often sink to the bottom.

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

Step 1 of 4

Line the pan and coat with butter

salted butter

Heat 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.

Step 2 of 4

Melt the butter and add the chocolate

4
tablespoons salted butter
4
ounces bittersweet chocolate, finely chopped
16
grams (3 tablespoons) cocoa powder

In a medium saucepan over medium heat, melt the butter. Remove from the heat and add the chocolate and cocoa, whisking until smooth.

Step 3 of 4

Whisk and combine the tahini

3
large eggs
223
grams (1 cup plus 2 tablespoons) white sugar
1
teaspoon vanilla extract
½
teaspoon table salt
180
grams (¾ cup) tahini
47
grams (⅓ cup) all-purpose flour

In 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.

Step 4 of 4

Swirl the tahini, bake, and serve

Pour 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.

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