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Tahini Swirl Brownies

Missy Richardson
Moist, chocolaty brownies with the nutty flavor of tahini
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Prep Time 40 minutes
Course Dessert
Servings 16 brownies

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