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Fudgy Dark Chocolate Tahini Swirl Brownies

Two fudgy Dark Chocolate Tahini Brownies stacked, showing the rich dark interior and the light tahini swirl.
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Make rich, fudgy brownies with an intense dark chocolate flavor, balanced by a nutty, slightly savory tahini swirl.

Ingredients

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  • 1 cup (2 sticks) unsalted butter, cut into pieces
  • 12 ounces high-quality dark chocolate (70% cacao or higher), chopped
  • 1 1/2 cups granulated sugar
  • 1 cup packed light brown sugar
  • 4 large eggs, room temperature
  • 1 tablespoon vanilla extract
  • 1 cup all-purpose flour
  • 1/2 cup unsweetened cocoa powder
  • 1 teaspoon salt
  • 1/2 cup tahini
  • 1/4 cup powdered sugar
  • 1 large egg yolk
  • 1 teaspoon vanilla extract

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 heatproof bowl set over a saucepan of simmering water (or in a microwave in short bursts), melt the butter and chopped dark chocolate together, stirring until smooth. Remove from heat and let cool slightly, about 10 minutes.
  3. Whisk the granulated sugar and brown sugar into the slightly cooled chocolate mixture until combined.
  4. Whisk in the 4 large eggs one at a time, mixing well after each addition. Stir in the 1 tablespoon of 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: In a small bowl, whisk together the tahini, powdered sugar, egg yolk, and 1 teaspoon vanilla extract until smooth and thick.
  7. Pour two-thirds of the brownie batter into the prepared pan and spread evenly. Drop spoonfuls of the tahini mixture over the batter. Pour the remaining brownie batter over the top.
  8. Use a knife or skewer to gently swirl the tahini mixture into the chocolate batter, creating ribbons. Do not over-swirl.
  9. 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.
  10. Let the brownies cool completely in the pan on a wire rack before lifting them out using the parchment overhang and cutting into squares.

Notes

  • For an extra fudgy texture, use only 3/4 cup of flour instead of 1 cup.
  • If you prefer a chewier crust, sprinkle a tiny pinch of flaky sea salt over the top of the batter before baking.
  • You can substitute almond butter for tahini if you prefer a different nut butter flavor.

Nutrition

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