Tahini Brownies
These tahini brownies are the best gooey, fudgy brownies with a perfect shiny, crackly top and a tahini swirl for a little nuttiness. Sprinkle some flaky salt on top to seal the deal.
Servings: 20 brownies
Calories per serving: 382
INGREDIENTS
Brownie Base
- 282 grams unsalted butter, melted
- 325 grams white sugar
- 200 grams packed brown sugar
- 5 large eggs, room temperature
- 1 tablespoon pure vanilla extract
- 70 grams tahini
- 170 grams all-purpose flour
- 125 grams Dutch-processed cocoa powder
- 3 grams instant coffee
- 5 grams kosher salt
- 250 grams semi-sweet and/or bittersweet chocolate, chopped
- Flakey salt, optional
Tahini Swirl
- 70 grams tahini
- 18 grams powdered sugar
INSTRUCTIONS
- Preheat the oven to 350°F. Line a 9x13 inch metal baking pan with parchment paper. Leave an overhang on both sides.
- Combine the melted butter, white sugar, and brown sugar in a large bowl and whisk until smooth.
- Add the eggs and whisk until fully combined and smooth.
- Stir in the tahini and vanilla extract.
- Sift the flour, cocoa powder, instant coffee, and salt into the wet ingredients. Use a rubber spatula to fold in the dry ingredients until just combined.
- Fold in the chopped chocolate.
- Transfer the batter into the lined pan and use a spatula to spread it evenly and smooth out the top.
- In a small bowl, combine the rest of the tahini and powdered sugar and whisk until smooth.
- Dollop the sweetened tahini all over the brownie batter, then use a paring knife or toothpick to swirl it into the batter.
- Bake for 25 minutes or until the edges are set, the center barely jiggles when you tap on it, and the top has a thin, shiny film on top. Let it cool in the pan for 20 minutes, then transfer to a cooling rack. Wait until the brownies have cooled before you cut into them. Sprinkle flakey salt on top and serve.
NOTES
Measurements: Weight measurements are provided for accuracy. The weight of one cup of flour (and other ingredients) can vary significantly between each person, making volume measurements unreliable for baked goods. However, I personally measured all the ingredients by weight and volume to give you the option if you insist. Simply click on "US Customary" in the recipe card below the listed ingredients to convert the measurements. Please be aware that using volume measurements may result in a different textured brownie. If you don't have one already, I highly recommend buying this kitchen scale.
Pro tips: Don't overmix the batter to avoid a cakey texture. Unless you don't like gooey brownies, don't overbake them. And do not rush into cutting them before allowing them to cool.
Gluten-free: Substitute an equal amount of measure for measure gluten-free flour for all purpose flour.
Storage: Store the brownies in an airtight container at room temperature up to 5 days. You can place a piece of bread in the container with them to keep the soft.
NUTRITION
Calories: 382kcal | Carbohydrates: 45g | Protein: 6g | Fat: 22g | Saturated Fat: 11g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 7g | Trans Fat: 1g | Cholesterol: 72mg | Sodium: 122mg | Potassium: 246mg | Fiber: 4g | Sugar: 32g | Vitamin A: 423IU | Vitamin C: 1mg | Calcium: 45mg | Iron: 3mg
Nutrition information provided is an estimate and may vary.
DID YOU MAKE THIS RECIPE?Mention @forksandfoliage or tag #forksandfoliage so I can see your delicious creations! And please don't forget to rate and comment below!