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Fudgy Dark Chocolate Tahini Swirl Brownies

A close-up of a fudgy Dark Chocolate Tahini Brownies square with a visible tahini swirl on top.
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Make rich, fudgy brownies featuring an intense dark chocolate base swirled with creamy tahini for a unique, nutty flavor.

Ingredients

Scale
  • 1 cup (2 sticks) unsalted butter, cut into pieces
  • 10 ounces high-quality dark chocolate (70% cacao or higher), chopped
  • 1 1/2 cups granulated sugar
  • 3/4 cup packed light brown sugar
  • 4 large eggs, room temperature
  • 1 tablespoon vanilla extract
  • 1 cup all-purpose flour
  • 1/2 cup unsweetened cocoa powder
  • 1/2 teaspoon salt
  • 1/2 cup tahini, divided
  • 1/4 cup powdered sugar (for tahini swirl)

Instructions

  1. Preheat your oven to 350°F (175°C). Line a 9×13 inch baking pan with parchment paper, leaving an overhang on the sides for easy removal. Lightly grease the paper.
  2. In a medium saucepan over low heat, melt the butter. Remove from heat and add the chopped dark chocolate. Stir until completely smooth. Set aside to cool slightly.
  3. In a large bowl, whisk together the granulated sugar and brown sugar. Whisk in the eggs one at a time until just combined. Stir in the vanilla extract.
  4. Pour the slightly cooled chocolate mixture into the sugar and egg mixture. Whisk until smooth.
  5. In a separate small bowl, whisk together the flour, cocoa powder, and salt. Gently fold the dry ingredients into the wet ingredients using a spatula until just combined. Do not overmix.
  6. Pour about two-thirds of the brownie batter into the prepared pan and spread evenly.
  7. In a small bowl, mix 1/4 cup of the tahini with the powdered sugar until smooth. This is your swirl mixture.
  8. Dollop the remaining one-third of the plain batter over the base layer. Drop spoonfuls of the tahini swirl mixture over the top.
  9. Drizzle the remaining 1/4 cup of plain tahini over the top. Use a knife or skewer to gently swirl the tahini mixture into the batter layers to create a marbled effect.
  10. Bake for 30 to 35 minutes. The edges should look set, and a toothpick inserted near the center should come out with moist, fudgy crumbs attached, not wet batter.
  11. Let the brownies cool completely in the pan on a wire rack before lifting them out using the parchment overhang and cutting them into squares.

Notes

  • For an extra intense chocolate flavor, use Dutch-processed cocoa powder.
  • If you prefer a chewier texture, slightly underbake the brownies by about 3 minutes.
  • You can substitute almond butter for tahini if you prefer a different nut butter flavor, but the sesame flavor will be lost.

Nutrition

Find it online: https://cookerycourier.com/dark-chocolate-tahini-brownies-recipe/