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Tahini Swirled Chocolate Brownies Recipe

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★★★★★

4.9 from 95 reviews

These Tahini Brownies feature a rich and fudgy chocolate base swirled with creamy, nutty tahini, creating a decadent twist on traditional brownies with a unique depth of flavor and a moist, tender crumb.

Ingredients

Scale

Brown Butter Chocolate Mixture

  • 5 tablespoons (70 grams) salted butter + more for the pan
  • 4 ounces (2/3 cup/113 grams) chopped bittersweet chocolate (70% cacao)
  • 3 tablespoons (16 grams) cocoa powder

Brownie Batter

  • 3 large (150 grams) eggs
  • 1 cup (213 grams) packed brown sugar
  • 1 tablespoon vanilla extract
  • 3/4 teaspoon table salt
  • 3/4 cup (190 grams) tahini
  • 1/3 cup + 1 tablespoon (47 grams) all-purpose flour

Instructions

  1. Prepare the Pan: Heat your oven to 350° F (176° C). Line a 9-inch square baking dish with aluminum foil or parchment paper, allowing extra to hang over the edges for easy removal. Butter the lined pan thoroughly.
  2. Brown the Butter: In a small light-colored saucepan over medium-low heat, melt the 5 tablespoons of salted butter. Cook while stirring, watching for it to foam and then recede. Just as the foam rises again and the butter turns golden brown with dark brown specks and develops a nutty aroma, remove from heat.
  3. Melt Chocolate Mixture: Immediately add the chopped bittersweet chocolate and cocoa powder to the brown butter. Whisk until fully smooth and combined. Set aside.
  4. Mix Wet Ingredients: In a separate bowl, beat the eggs, brown sugar, vanilla extract, and salt with an electric mixer on medium speed for 1 minute until well blended. Next, beat in the tahini until incorporated.
  5. Add Flour: Stir the flour into the tahini mixture gently with a spatula or wooden spoon just until combined—do not overmix.
  6. Reserve Batter: Remove 1/2 cup of this tahini brownie batter and set aside for swirling later.
  7. Combine Chocolate and Batter: Add the melted chocolate and brown butter mixture into the remaining batter. Stir carefully until everything is just blended.
  8. Layer and Swirl: Pour the chocolate brownie batter into the prepared pan. Dollop the reserved tahini batter evenly over the top. Using a knife, gently swirl the batters together to create a marbled pattern throughout the pan.
  9. Bake: Place the pan in the center of the oven and bake for about 30 minutes. The edges should be set and slightly pulling from the sides, while the center remains soft and slightly jiggly.
  10. Finish Baking: Turn off the oven and leave the brownies inside for an additional 10 minutes to finish gently baking and set.
  11. Cool and Remove: Remove the pan from the oven and allow the brownies to cool completely. Use the foil or parchment overhang to lift the brownies from the pan and set on a cutting board. Cut into 24 pieces.
  12. Storage: Store the brownies in an airtight container at room temperature for up to 5 days, refrigerate for up to 1 week, or freeze for up to 3 months. They remain soft even when frozen and can be enjoyed straight from the freezer.

Notes

  • Using a light-colored pan to brown the butter helps to monitor the color and prevent burning.
  • Allowing the brownies to rest in the turned-off oven gently finishes baking the center without drying it out.
  • The tahini adds a unique, slightly nutty flavor that complements the bittersweet chocolate beautifully.
  • Ensure not to overmix after adding flour to maintain a tender texture.
  • Using foil or parchment with overhang makes removing the brownies from the pan much easier without breaking.
  • Brownies can be frozen and remain soft, perfect for make-ahead treats.

Keywords: Tahini Brownies, chocolate brownies, nutty brownies, fudgy brownies, unique brownie recipe, dessert, chocolate tahini swirl

Find it online: https://thefoodrecipe.com/tahini-swirled-chocolate-brownies-recipe/