Tahini, typically used in hummus and dressings, is also amazing swirled into brownie batter. Its slight but pleasant bitterness pairs wonderfully with dark chocolate. These brownies are moist and fudgy, with a generous swirl of tahini running through them, which takes them to a whole new level of chocolate heaven!
*For that shiny crackly meringue top, make sure you whisk your egg and sugar mixture for exactly 10 minutes. Since brownies don’t have any leavening agent, the air you whisk in now is what will give them that light yet fudgy texture.
*This recipe uses browned butter that adds a lovely toasty flavour. Don’t be afraid to take your brown butter to the edge. I cook it until it is just slightly burnt – you can’t taste the burnt butter, it will just add more flavour!
*Tahini can be substituted with any other flavours you prefer – peanut butter, cookie dough, jam. Don’t be scared to experiment, they’re brownies – whatever you swirl in, they will still be delicious.
*To cut perfect brownie squares, let the brownies cool completely in the pan and then place the pan in the fridge for at least 3 hours. Then use a large sharp knife and score the brownies where you want to cut them – for example if you want 9 squares, make 3 equally spaced lines horizontally and vertically. Then align the edge of the knife with each line and cut in one swift motion.
- 220 g butter
- 113 g dark chocolate, chopped
- 3 eggs
- 140 g sugar
- 1 teaspoon instant coffee
- 100 g brown sugar
- 1 teaspoon vanilla extract
- 1 teaspoon salt
- 40 g cocoa powder
- 60 g flour
- 40 g smooth tahini
- 1 tablespoon maple syrup
- Grease an 8×8-inch pan and line with parchment paper, leaving an overhang (so you can lift out the brownies later). Pre-heat the oven to 180°C.
- In a heatproof bowl, add in the chopped chocolate, coffee, and 2 tablespoons of the cocoa powder.
- Add the butter to a small saucepan over medium heat and cook until brown and toasty. The milk-solids would have settled at the bottom and turned black.
- Pour the butter over the chocolate and let it sit for 2 minutes. Whisk until completely smooth. Set aside to cool.
- In a separate large bowl, add both the sugars, vanilla, salt and eggs. Using an electric mixer, whisk for exactly 10 minutes (this is very important for that crackly-meringue top).
- Then, pour in the cooled chocolate mixture and whisk until combined.
- Finally, add in the flour and remaining cocoa powder and fold together.
- In a small bowl, add the tahini and maple syrup. Whisk to combine. Add a spoonful of the brownie batter into the tahini to loosen the mixture. Don’t add too much or else the colour will be too close to the batter and the swirls won’t show.
- Pour the brownie batter into the prepared baking pan and smooth the top. Add dots of the tahini mixture on top and use a knife to swirl them around. Bake for 20 minutes and then remove the pan from the oven and bang the pan on your kitchen counter 2-3 times (again, this is essential for the crackly top). Return to the oven and bake for an additional 9-11 minutes.
- The brownies will look like they’re not done, but will continue to set as they cool. Allow brownies to cool completely in the pan, then remove from the pan and cut into squares.