Tahini Swirl Brownies
Moist, chocolaty brownies with the nutty flavor of tahini
Ingredients
- 4 tbsp salted butter
- 4 ounces bittersweet chocolate, finely chopped
- 3 tbsp cocoa powder
- 3 large eggs
- 1 cup sugar, plus 2 tablespoons
- 1 tbsp vanilla extract
- 1 tsp kosher salt
- 3/4 cup tahini
- 1/2 cup flour
Instructions
- Preheat oven to 350 degrees. Line an 8-inch square pan with foil and lightly coat with butter. Set aside.
- In a medium saucepan, melt butter over medium heat. Remove from heat and add chocolate and cocoa powder, whisking until smooth. Set aside.
- In a large bowl, whisk the eggs, sugar, vanilla and salt until slightly thickened. Whisk in the tahini. Fold in the flour and mix until just incorporated.
- Transfer 1/2 cup of batter to a small bowl, and set aside. Add the chocolate mixture to the remaining tahini mixture and fold until fully combined.
- Pour the batter into the prepared pan, spreading evenly. Dollop the reserved tahini mixture over the top, then swirl batters together.
- Bake until the edges are set but center is moist–about 28-32 minutes. Cool in the pan for 30 minutes before moving to a wire rack to cool completely. (The longer they cooler, the better they cut). Cut into 2 inch squares
Notes
- Recipe adapted from Milk Street Kitchen