Tahini Swirl Brownies
Fudgy, intensely chocolatey brownies with a ribbon of nutty tahini swirled through. These are the brownies that start arguments about who gets the corner piece.
Desserts · Prep 15 min · Cook 25 min · Serves 12 · Easy · By Tina · Published
Ingredients
- 200 g dark chocolate, 70% cocoa, chopped
- 150 g butter
- 200 g sugar
- 3 eggs
- 80 g all-purpose flour
- 2 tbsp cocoa powder
- 4 tbsp tahini, well-stirred
- 1 tsp vanilla extract
- 0.5 tsp salt
- flaky sea salt, for topping
I thought brownies could not get better. Then I swirled tahini into the batter and was proven very, very wrong.
The tahini adds this nutty, slightly bitter undertone that makes the chocolate taste even more chocolatey. It is the same reason coffee works in chocolate recipes — contrast amplifies flavor. Plus, the swirl looks gorgeous and makes every brownie unique.
These are fudgy, not cakey. If you want cakey brownies, this is not the recipe for you and also we probably cannot be friends.
Pro Tips
- Use the best chocolate you can afford. At least 70% cocoa. Brownies are basically chocolate delivery vehicles.
- Mix the batter by hand, not with a mixer. You want to incorporate air gently.
- The tahini swirl: dollop spoonfuls on top of the batter, then use a knife to swirl once or twice. Do not over-swirl or it disappears.
- Pull them out when a toothpick comes out with moist crumbs. They firm up as they cool.
Serving
Let them cool COMPLETELY before cutting. I know this is torture. Serve with a glass of cold milk or a scoop of vanilla ice cream.
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