- 3.5 Tbsp. Salted Butter
- 100g 70% Dark Chocolate, roughly chopped
- ½ cup Sugar
- ¼ cup Tahini Paste
- 2 Tbsp. Milk of Choice
- ½ tsp. Baking Soda
- ½ tsp. Finely Ground Coffee
- ¼ cup Flour (or Gluten-Free Flour Blend)
- ¼ Cocoa Powder
- 1 tsp. Vanilla
- ⅛ tsp. Salt
- 1 Large Egg
- 2 Egg Yolks
- Additional Tahini for swirling
Share with your friends!
HOW TO MAKE Tahini Brownies
Preheat your oven to 325 degrees Fahrenheit. Heat the butter and chocolate in a microwave-safe bowl in 20 second increments until they are both melted.
Stir in the tahini, milk and sugar. Sift the flour and cocoa powder into the bowl and stir along with the baking soda, coffee, vanilla extract and salt. Whisk the eggs into the batter.
Pour the batter into a parchment covered 9” square pan. Use a spatula to spread the batter out.
Drizzle some tahini on top of the brownies. Use a chopstick or toothpick to carefully create a swirl pattern on the top of the brownies.
Bake the brownies at 325 minutes for 10 minutes. Remove the brownies from the oven and allow them to rest for 10 minutes. Place the brownies back into the oven and bake for an additional 10-15 minutes, or until the center reads between 170-180 degrees on your Thermopro thermometer. Remove the brownies from the oven and allow them to fully cool prior to cutting.