Tahini brownies
- 5 days ago
- 3 min read
A simple tahini swirl through my classic chocolate brownie base adds a subtle nutty flavour that balances sweetness with an earthy, rich flavour of tahini that transforms these brownies into something extra special. Rich, fudgy and deeply chocolatey, with the perfect balance of sweet and nutty.
Time to prepare: 15 minutes Time to bake: 25 - 30 minutes
Serves: 12
Ingredients
280g unsalted butter
280g 70% + good quality dark chocolate
300g caster sugar
3 eggs
60g plain flour
60g cocoa powder
1 tsp salt
1 tsp espresso powder*
90g tahini
30g icing sugar
2 tbsp sesame seeds
Method
Pre-heat a fan oven to 160°C.
Grease and line a 20cm x 20cm (8” x 8”) square baking tin. Let the baking paper come up over the sides of the baking tin, these will act as ‘handles’ to be able to pull the cooled brownie out of the tin once baked.
In a small saucepan over a low heat (or in the microwave in short blasts), melt the butter and dark chocolate together. Remove from the heat once it’s nearly melted, it will continue to melt off the heat. Add the caster sugar in to the melted chocolate and butter and stir until mixed through. The sugar will start to dissolve but the mixture will still be slightly grainy.
In a mixing bowl, sieve in the flour, cocoa powder, salt and espresso powder (if using), stir to mix.
In a separate large mixing bowl, crack in the eggs. Use a standing mixer, electric or hand-held whisk to briefly whisk the eggs together until they're frothy. Pour the melted chocolate, butter and sugar mix in with the eggs and then whisk for about 2 - 3 minutes (if using a standing or electric whisk, on medium speed) or for 5 - 6 minutes (if doing it by hand) until the batter is thick, glossy and leaves a slowly sinking trail when you lift the whisk. This vigorous whisking is what helps create a paper thin, shiny crinkled top.
Add in the sieved dry ingredients and fold through until just combined. The batter should be thick, heavy and glossy. Pour this into the prepared tin and smooth out the top with the back of a spatula or spoon.
Create the tahini swirl paste by mixing the tahini with the icing sugar until combined. You want a thick but spreadable consistency (like toothpaste) so it's easy to swirl into the brownie batter. If the mixture is a bit dry or stiff you can add in 1 - 2 tsp of a neutral oil (vegetable or olive oil) to loosen it.
Use a teaspoon to dollop spoonfuls of the tahini mixture on top of the brownie batter and then use a skewer, toothpick or the end of a knife to swirl it into batter, only mixing it through a few times to stop it from all bleeding together.
Bake for 20 minutes and then briefly remove them from the oven to sprinkle over the sesame seeds. Return to the oven to bake for a further 5 - 10 minutes until the top of the brownie has set and the outside is firm to touch. It’s okay if the middle is still wobbly and in-fact this is what we want to aim for, a little jiggle when you gently shake the pan. This is the perfect time to take the brownies out the oven - when they’re slightly underbaked - and is what gives them their soft, fudgy centre. They will continue to bake and firm up outside of the oven.
Wait until completely cooled before removing from the tin and slicing.
Nutritional Information
(per slice)
496 calories
7g protein, 40g carbs, 33g fat
Good to know:
Espresso powder (eg. Nescafe Azera) is optional, you can't taste the coffee but it's commonly added to chocolate bakes to help enhance the flavour of the chocolate.
For perfect slices, chill the cooled brownies in the fridge for an hour before slicing. A knife should run through them super easily.
Brownies will last for up to 7 days at room temperature. To freeze, wrap slices in cling film and store in an airtight container or ziplock bag in the freezer for up to 3 months. Defrost for 1 - 2 hours at room temperature
