Tahini Brownies with a Creamy Nutty Swirl
These rich and fudgy tahini brownies are enhanced with a nutty tahini swirl, making them the perfect gourmet dessert for chocolate lovers.
Equipment
- 1 9-inch square baking pan greased and lined with parchment paper
- 1 Mixing Bowl large
- 1 Whisk
Ingredients
Dry Ingredients
- 1 cup all-purpose flour
- 3/4 cup unsweetened cocoa powder
- 1/4 tsp salt
Wet Ingredients
- 1/2 cup unsalted butter melted
- 1 cup granulated sugar
- 2 large eggs room temperature
- 1/2 cup tahini
- 1 tsp vanilla extract
Tahini Swirl
- 2 tbsp tahini
- 1 tbsp powdered sugar
Instructions
Preparation
- Preheat your oven to 350°F. Grease and line a 9-inch square baking pan with parchment paper, leaving an overhang on the sides for easy removal.
- In a large mixing bowl, whisk together the flour, cocoa powder, and salt until well combined. Set aside.
- In another bowl, whisk together the melted butter, sugar, and tahini until smooth. Add the eggs one at a time, whisking well after each addition. Stir in the vanilla extract.
- Gradually fold the dry ingredients into the wet ingredients, mixing gently until just combined. Avoid overmixing to keep the brownies fudgy.
- In a small bowl, mix the tahini and powdered sugar until smooth. Set aside.
- Pour the brownie batter into the prepared pan, spreading it evenly. Drizzle the tahini mixture over the top and use a knife to swirl it into the batter for a marbled effect.
- Bake in the preheated oven for 25-30 minutes, or until a toothpick inserted in the center comes out with a few moist crumbs. Avoid overbaking for the best texture.
Serving
- Allow the brownies to cool in the pan for about 20 minutes. Use the parchment overhang to lift them out and transfer to a wire rack to cool completely before slicing and serving.
Storage
- Store any leftover brownies in an airtight container at room temperature for up to 3 days. For longer storage, refrigerate for up to a week.
Notes
Pro Tips: Use high-quality cocoa powder for the best flavor. Don't overmix the batter to maintain fudginess.
Ingredient Substitutions: You can substitute coconut oil for butter to make it dairy-free.
How to Serve: Pair with a scoop of vanilla ice cream for an indulgent dessert.
Storage & Freshness: Brownies can also be frozen for up to 3 months.
Make-Ahead Tips: Prepare the batter ahead, cover, and refrigerate overnight for quick baking the next day.
Ingredient Substitutions: You can substitute coconut oil for butter to make it dairy-free.
How to Serve: Pair with a scoop of vanilla ice cream for an indulgent dessert.
Storage & Freshness: Brownies can also be frozen for up to 3 months.
Make-Ahead Tips: Prepare the batter ahead, cover, and refrigerate overnight for quick baking the next day.