Tahini adds velvety texture and nutty flavor to these fudgy brownies. Pictured with our Chocolate-Caramel Macarons and Chocolate–Blackberry Mousse Cakes.
Tahini-Swirled Brownies
Serves: 36
Ingredients
- 1 (4-ounce) bar semisweet baking chocolate, melted according to package directions
- 1⁄2 cup unsalted butter, melted
- 1 teaspoon vanilla extract
- 1 cup granulated sugar
- 3 large eggs
- 3⁄4 cup all-purpose flour
- 2 tablespoons unsweetened cocoa powder
- 1⁄4 teaspoon fine sea salt
- 1⁄3 cup tahini*
- 2 tablespoons confectioners’ sugar
- 1 tablespoon cornstarch
- 1 pinch fine sea salt
- 1⁄2 teaspoon toasted sesame seeds
Instructions
- Preheat oven to 350°. Line an 8-inch square baking pan with foil, letting foil hang over sides of pan. Spray with cooking spray.
- In a large bowl, stir together chocolate, butter, and vanilla extract. Stir in granulated sugar. Add eggs, one at a time, stirring well after each addition.
- In a small bowl, whisk together flour, cocoa powder, and salt. Shaking flour mixture through a fine-mesh sieve, add to chocolate mixture. Stir until well incorporated. Spread batter into prepared pan, smoothing with an offset spatula.
- In a small bowl, place tahini. In a fine-mesh sieve, combine confectioners’ sugar, cornstarch, and salt and shake over tahini. Stir thoroughly to combine. Using a spoon, drop small dollops onto brownie batter. Using the tip of a table knife, swirl tahini mixture through brownie batter. Sprinkle with toasted sesame seeds.
- Bake until brownie edges are dry, surface feels firm to the touch, and a wooden pick inserted in center comes out with very few crumbs, 25 to 28 minutes. Let cool completely in pan on a wire rack.
- Using excess foil as handles, lift brownie from pan, remove foil, and place on a cutting surface. Using a long sharp knife and pressing downward for clean cuts, trim and discard rough edges from brownie and cut into 36 pieces. Store brownies in an airtight container and serve within 3 days.
Notes
*We used Krinos Tahini.
Kitchen Tip: For neater cuts, cover pan of cooled brownies securely with plastic wrap and refrigerate until very cold before cutting. Let come to room temperature before serving.
Kitchen Tip: For neater cuts, cover pan of cooled brownies securely with plastic wrap and refrigerate until very cold before cutting. Let come to room temperature before serving.
