Print

Fudgy Dark Chocolate Tahini Swirl Brownies

Close-up of a fudgy Dark Chocolate Tahini Brownies square with a beautiful tahini swirl on top.
Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Make rich, fudgy brownies featuring an intense dark chocolate base swirled with creamy, nutty tahini.

Ingredients

Scale
  • 1 cup (226g) unsalted butter, cubed
  • 1 cup (200g) granulated sugar
  • 1/2 cup (100g) packed light brown sugar
  • 4 large eggs
  • 1 teaspoon vanilla extract
  • 1 cup (120g) all-purpose flour
  • 3/4 cup (75g) unsweetened cocoa powder
  • 1/2 teaspoon salt
  • 6 ounces (170g) dark chocolate (70% cacao or higher), chopped
  • 1/2 cup (120g) tahini
  • 1/4 cup (50g) granulated sugar (for tahini swirl)

Instructions

  1. Preheat your oven to 350°F (175°C). Line a 9×9 inch metal baking pan with parchment paper, leaving an overhang on two sides for easy removal.
  2. In a medium saucepan over low heat, melt the butter. Remove from heat.
  3. Whisk the sugars into the melted butter until combined.
  4. Whisk in the eggs one at a time until the mixture is smooth. Stir in the vanilla extract.
  5. In a separate bowl, whisk together the flour, cocoa powder, and salt.
  6. Gradually add the dry ingredients to the wet ingredients, mixing only until just combined. Do not overmix.
  7. Gently fold in the chopped dark chocolate pieces.
  8. Pour half of the brownie batter into the prepared pan and spread evenly.
  9. In a small bowl, mix the tahini with the extra 1/4 cup of sugar until smooth.
  10. Drop spoonfuls of the tahini mixture over the batter in the pan. Pour the remaining brownie batter over the top.
  11. Use a knife or skewer to gently swirl the tahini mixture into the batter to create a marbled effect.
  12. Bake for 30 to 35 minutes. The edges should look set, and a toothpick inserted near the center should come out with moist crumbs attached, not wet batter.
  13. 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, use slightly less flour or substitute 1/4 cup of the flour with cornstarch.
  • If you prefer a stronger sesame flavor, use a dark roasted tahini.
  • Chilling the brownies for at least two hours before cutting helps achieve cleaner slices.

Nutrition

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