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Super Fudgy Tahini Brownies Recipe

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★★★★★

4.7 from 140 reviews

Super Fudgy Tahini Brownies are rich and dense chocolate brownies elevated with the nutty, creamy flavor of tahini. Featuring a glossy, crackly top and a luscious, fudgy center, these brownies are a decadent treat that combines intense dark chocolate with a subtle sesame twist.

Ingredients

Scale

Chocolate Mixture

  • 135g dark chocolate (72%), coarsely chopped
  • 120g unsalted butter, cold from the fridge
  • 10g dutch process cocoa or unsweetened cocoa, sifted (black cocoa recommended)

Brownie Batter

  • 2 large eggs (about 100g, no shells)
  • 135g caster sugar
  • 65g light or dark brown sugar
  • ¼ tsp salt
  • ¼ tsp vanilla extract or vanilla bean paste
  • 65g all-purpose flour, sifted

Tahini Swirl

  • 90g tahini, at room temperature
  • 30g powdered sugar, sifted

Instructions

  1. Prepare the Pan: Preheat your oven to 350°F (180°C). Grease and line a 9” (23cm) square baking pan with parchment paper, extending over the sides to form a sling for easy removal. Secure with clips if necessary.
  2. Melt Chocolate and Butter: Set a heatproof bowl over simmering water without touching the water, add chopped dark chocolate and cold butter. Stir frequently until completely melted and smooth. Alternatively, melt in 30-second microwave bursts, stirring between each until combined.
  3. Add Cocoa Powder: Sift cocoa powder over the chocolate and butter mixture and stir thoroughly until fully incorporated.
  4. Mix Eggs and Sugars: In a large bowl, beat eggs with caster and brown sugars on medium-high speed using a handheld or stand mixer for 2-3 minutes until pale and fluffy.
  5. Combine Mixtures: Add the melted chocolate mixture to the egg and sugar blend. Mix until evenly combined, then add salt and vanilla extract and mix again.
  6. Add Flour: Gently fold sifted flour into the batter by hand until smooth and free of lumps without overmixing.
  7. Prepare Batter for Baking: Pour the batter into the prepared pan. Tap the pan gently on the counter multiple times to remove air bubbles, let sit briefly, then tap again.
  8. Make Tahini Swirl: In a small bowl, mix tahini and powdered sugar until smooth and lump-free. Transfer the mixture to a piping bag and snip a small opening.
  9. Decorate Brownies: Pipe or swirl the tahini mixture over the brownie batter’s surface. Create a feathered effect by dragging a knife or toothpick through the piped lines vertically and horizontally, wiping between strokes.
  10. Bake: Bake in the preheated oven for 22 to 28 minutes. Check after 20 minutes; edges should be set and the center still slightly fudgy. A skewer inserted should have a few moist crumbs attached. Avoid overbaking for optimum fudginess.
  11. Cool: Remove brownies from oven and cool in the pan on a wire rack until completely cool. Use the parchment sling to lift brownies out easily.
  12. Cut and Store: Chill brownies if desired for easier cutting, then slice into squares. Store in an airtight container at room temperature for up to five days or refrigerate for up to a week.

Notes

  • Using caster sugar helps achieve the signature glossy brownie top; granulated sugar is an acceptable substitute but may reduce glossiness.
  • The tahini swirl adds a unique nutty flavor and a decorative touch to the brownies.
  • Underbaking slightly is better than overbaking to retain the fudgy texture.
  • Chilling brownies before cutting makes slicing cleaner and easier.
  • Ensure the parchment sling extends well beyond the pan edges for easy removal.

Keywords: Fudgy brownies, Tahini, Chocolate brownies, Dessert, Nutty brownies, Gluten free optional

Find it online: https://cookedbycleo.com/super-fudgy-tahini-brownies-recipe/