Description
These rich and fudgy Tahini Brownies combine the deep flavors of bittersweet chocolate and cocoa with the nutty creaminess of tahini. With a unique swirl of tahini on top, these brownies offer a luscious texture that’s moist and dense without being overly sweet. Perfect for chocolate lovers looking to try an innovative twist on a classic dessert.
Ingredients
Scale
Dry Ingredients
- 3 tablespoons cornstarch
- 2 tablespoons unsweetened cocoa powder
- 1 teaspoon sea salt
Wet Ingredients
- 6 ounces bittersweet chocolate, broken into pieces
- 3 tablespoons coconut oil
- 4 tablespoons tahini, divided
- 2 eggs
- 1 teaspoon vanilla extract
Sugars
- 1/3 cup granulated sugar
- 1/4 cup light brown sugar
Instructions
- Preheat and Prepare Pan: Preheat the oven to 350°F (175°C). Line an 8×8 inch baking pan with parchment paper to prevent sticking and for easy removal of brownies.
- Mix Dry Ingredients: In a small bowl, combine the cornstarch and unsweetened cocoa powder. Stir well to ensure they are evenly blended.
- Melt Chocolate Mixture: Place the bittersweet chocolate pieces in a microwave-safe bowl and microwave in 30-second intervals for a total of 1 to 1.5 minutes, stirring in between, until fully melted. Stir in the coconut oil and 3 tablespoons of tahini until the mixture is smooth and fully combined.
- Beat Eggs and Sugars: In a large mixing bowl, add the eggs, granulated sugar, and light brown sugar. Using a hand mixer on medium-high speed, beat for 3 to 4 minutes until the mixture is smooth and has doubled in volume, which helps create a light texture.
- Add Flavorings and Chocolate: Stir in the sea salt and vanilla extract to the egg and sugar mixture. Then pour in the melted chocolate mixture and beat on medium speed until combined. Continue beating on medium-high speed for 30 seconds to 1 minute until the batter becomes thick and holds its shape.
- Incorporate Cornstarch Mixture: Add the cocoa and cornstarch blend to the batter and beat again on medium-high speed for 30 seconds to 1 minute. This step thickens the batter further for that fudgy consistency.
- Prepare Batter in Pan: Spread the batter evenly into the prepared baking pan and smooth the top with a spatula. Drizzle the remaining 1 tablespoon of tahini over the top. Using a toothpick or fork, swirl the tahini into the batter gently to create a decorative marbled effect.
- Bake: Place the pan in the preheated oven and bake for 22 to 26 minutes. The brownies are done when the top is set and browned, and the sides have puffed up slightly. Avoid overbaking to keep them moist.
- Cool and Serve: Remove the pan from the oven and let the brownies cool in the pan for at least 10 minutes. Once cooled, cut into 9 squares and serve.
Notes
- Use high-quality bittersweet chocolate for the best flavor depth.
- The tahini swirl adds a nutty contrast; use smooth tahini for easier swirling.
- Do not overbake to keep the brownies moist and fudgy.
- For a gluten-free version, ensure the cornstarch is certified gluten-free.
- These brownies are best enjoyed within 2 days stored in an airtight container at room temperature.
