Fudgy Tahini Swirl Brownies
One of my recipes with a classic twist, these tahini swirl brownies are your classic thick and fudgy brownies with swirls of nutty tahini throughout. The perfect pick-me-up for those days you’re craving chocolate decadence that’s also quick and easy to make!
What are Tahini Brownies?
Tahini brownies are one of my favorite recipes, and they are just brownies with tahini in it! Tahini is sesame paste and is widely used in Mediterranean cooking. This tahini brownie recipe makes super fudgy brownies, and the tahini really makes an already delicious recipe, even more delicious with its nuttiness and bitterness. Since I do not like my desserts too sweet, I use dark chocolate percentages in the 70’s and 80’s. The best part? It’s a too easy recipe.
The Origin of Brownies
Brownies are technically classified as a bar cookie instead of a cake as one is eaten with a fork and the other by your hands. They, also, have varying origin stories. Some say someone forgot to use baking powder when making a chocolate cake, and another accidentally melted chocolate when making biscuits. Either way, its roots are purely American, and the first recipe was published in the 1896 Boston Cooking-School Cook Book by Fannie Farmer. You can have either cake-like brownies or fudge-like brownies, and both are equally delicious. You can read a little more about the history of brownies here!
About the Ingredients
- Dark Chocolate: I prefer dark dark chocolate, closer to the 80% range for most of my chocolate desserts. However, melting bittersweet chocolate chips or using dark chocolate in 60’s or 70’s percent will also work. My favorite brands are Tcho and Valrhona, but Guittard and Ghiradelli are acceptable, less expensive brands.
- Tahini: Tahini is sesame paste, and it puts the tahini in tahini brownies. Tahini can be found in most grocery stores in the ethnic food aisle, but you can also order it online.The bitterness and nuttiness of the sesame seed pairs perfectly with the dark, bitter chocolate and sweetness of the brownie. Make sure you stir the tahini well before drizzling in the batter as it has a tendency to separate.
Major Allergens Present: Gluten, eggs, dairy
About the Equipment
- 13 x 9″ Pan: Used to bake the brownies in, and any material pan will suffice: porcelain, glass, dark coated, etc. If you choose a different size pan, then you may need to adjust the recipe amount.
How to Make Tahini Swirl Brownies:
What are Tahini Brownies Made Of?
These tahini brownies are your basic brownie batter and super quick to make. They’re made with mostly real dark chocolate instead of mostly cocoa powder, and this is also an all butter recipe instead of oil. What makes them tahini flavored is swirling the tahini throughout the batter. They’re perfect to enjoy with a cup of coffee.
Make the Brownie Batter
As easy as brownie batter is to make, you do need to mix it in order. Melt the chocolate and butter together in the microwave, and mix in the sugar followed by eggs followed by the dry ingredients. The key is to not wait too long before pouring into the pan and swirling in the tahini. Its a thick batter and it only gets thicker as the melted chocolate begins to set. The firmer the batter is, the harder swirling will be.
Swirl in the Tahini and Bake the Tahini Swirl Brownies
Pour half of your batter into your prepared pan. Drizzle in half of the tahini (about a quarter cup) on top then pour and spread the other half of the batter on top. Drizzle the rest of the tahini on top. The key here is pay special attention to the edges and corners which have a tendency to be ignored. These are thick brownies so they take longer in the oven than most other brownie recipes. Bake until a knife inserted comes out mostly clean.
How to Spice Up These Tahini Swirl Brownies:
- Fold some sesame seeds into the batter, so there is a nice textural contrast.
- Add a teaspoon of cinnamon or instant coffee.
- Fold in some frozen red fruit like raspberries, cherries, or strawberries.
Life Expectancy, Storing, and Freezing Capabilities:
- Keep the brownies wrapped or covered for up to 7 days at room temperature, or refrigerate for up to 1 month.
- Freeze brownies, wrapped, for up to 6 months.
Troubleshooting Tahini Swirl Brownies:
- My brownies sunk: You overmixed the batter or you underbaked them. Whisk the ingredients together just until incorporated, and do not whisk vigorously! When checking for doneness, use a knife (not a cake tester!) and make sure it comes out clean.
Something else going wrong? Reach out and we will troubleshoot together!
Tahini Swirl Brownies
Equipment
- 13" x 9" Pan
Ingredients
- 238 g Dark chocolate
- 238 g Butter, unsalted
- 471 g Granulated sugar
- 5 ea Whole eggs
- 142 g All purpose flour
- 48 g Cocoa powder
- ½ tsp Salt
- Sea salt flakes for optional garnish
- ½ cup Tahini Not exact
Instructions
- Preheat the oven to 350°F and prepare your 13" x 9" pan with pan spray lined with parchment paper.
- Melt the chocolate and butter together.
- Whisk in the sugar followed by the eggs. Whisk until smooth.
- Whisk in the dry ingredients until fully incorporated.
- Pour half of the batter into the pan and spread evenly. Drizzle half of the tahini evenly around batter paying special attention to the edges. Pour the rest of the batter on top and repeat the tahini drizzle with the rest of the tahini. Stick a knife in the batter and swirl the tahini around.
- Sprinkle sea salt on top and bake for 30-40 minutes or until a knife inserted comes out clean.
Nutrition
These were so good! Fudgy and interesting with the tahini.
At first I was skeptical about the tahini, but it really was great. I will definitely be making these again!
These were so incredibly tasty! If you love the combo of nut butter and chocolate, this recipe is definitely for you. The rich chocolate fudginess paired with the tahini sesame flavor was awesome. Can’t wait to make these again!