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Fudgy Dark Chocolate Tahini Swirl Brownies

A rich, fudgy square of Dark Chocolate Tahini Brownies featuring a beautiful swirl of tahini on top.
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Make rich, fudgy brownies featuring an intense dark chocolate base swirled with creamy tahini for a unique, nutty flavor.

Ingredients

Scale
  • 1 cup (226g) unsalted butter, cubed
  • 8 ounces (226g) high-quality dark chocolate (70% cacao or higher), chopped
  • 1 1/2 cups (300g) granulated sugar
  • 3/4 cup (150g) packed light brown sugar
  • 4 large eggs, room temperature
  • 1 tablespoon vanilla extract
  • 1 cup (120g) all-purpose flour
  • 1/2 cup (50g) unsweetened cocoa powder
  • 1/2 teaspoon salt
  • 1/2 cup (120g) tahini, plus 2 tablespoons for swirling
  • 1/4 cup (50g) granulated sugar (for tahini mix)
  • 1 large egg (for tahini mix)

Instructions

  1. Preheat your oven to 350°F (175°C). Line a 9×13 inch baking pan with parchment paper, leaving an overhang on the sides for easy removal. Lightly grease the paper.
  2. In a medium saucepan over low heat, melt the butter. Remove from heat and add the chopped dark chocolate. Stir until completely smooth. Let the mixture cool slightly, about 5 minutes.
  3. Whisk the granulated sugar and brown sugar into the chocolate mixture until combined.
  4. Whisk in the 4 room temperature eggs one at a time, mixing well after each addition. Stir in the vanilla extract.
  5. In a separate bowl, whisk together the flour, cocoa powder, and salt. Gently fold the dry ingredients into the wet ingredients until just combined. Do not overmix.
  6. Prepare the tahini swirl mixture: In a small bowl, whisk together the 1/2 cup tahini, 1/4 cup sugar, and 1 egg until smooth.
  7. Pour two-thirds of the brownie batter into the prepared pan and spread evenly.
  8. Drizzle half of the tahini mixture over the batter. Pour the remaining brownie batter over the top. Drizzle the remaining tahini mixture over the top layer.
  9. Take a knife or skewer and gently swirl the tahini mixture into the brownie batter to create a marbled effect.
  10. Bake for 30 to 35 minutes. The edges should look set, and a toothpick inserted near the center should come out with moist, fudgy crumbs attached, not wet batter.
  11. Let the brownies cool completely in the pan on a wire rack before lifting them out using the parchment overhang and cutting them into squares.

Notes

  • For an extra fudgy texture, chill the brownies for at least 2 hours before slicing.
  • If you prefer a stronger sesame flavor, use slightly more tahini in the swirl mixture.
  • You can substitute almond flour for the all-purpose flour to make these gluten-free, but the texture will be slightly less chewy.

Nutrition

Find it online: https://magazinemeal.com/dark-chocolate-tahini-brownies/