Tahini Swirl Brownies
Yield 24
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Description
Chocolate and tahini are made for each other. Deliciously thick and fudgy chocolate brownies with a Mediterranean touch. Kosher, Pareve
Equipment
- A small brownie pan non stick brownie pan 7.9″D x 12″W x 2″H
- Skewers optional
Ingredients
- 7 oz (200g) dark chocolate chopped or broken into pieces
- 3/4 cup (80ml) canola oil plus a little more for greasing the pan
- 1 and 1/2 cups (300g) granulated sugar
- 4 large eggs at room temperature
- 1/4 Teaspoon salt
- 1 and 1/2 cups (210g) all-purpose flour
For the tahini swirl:
- 4 Tablespoons (60g) tahini paste (raw tahini)
- 4 Tablespoons (60g) honey
Instructions
- Preheat the oven to 350°F/180°C.
- Line the pan with parchment paper and grease it with oil.
- Melt the chocolate in a microwave-safe bowl, stirring every 30 seconds until smooth.
- Transfer the chocolate to a large bowl, add oil, and mix well.
- Stir in sugar, eggs, and salt. It is important to work quickly so that the eggs do not harden from the heat of the chocolate.
- Add flour and mix until everything is combined.
- Spread batter into the prepared pan and flatten the mixture with a spatula. The mixture will be very thick and that is OK.
The tahini swirl:
- In a small bowl, stir together honey and tahini.
- Spoon dollops of the sweet tahini over the surface of the pan and use a knife or a skewer to swirl it into the brownies.
- Bake for 25 to 35 minutes. Brownies should be puffed and beginning to crack at the edges but still soft to the touch (a toothpick stuck in the center comes out with moist chocolate crumbs).
- Let your brownies cool completely in the baking tray.
- Slice into squares and enjoy!
Notes
Let the brownies cool completely in the baking tray. Slice them into squares or rectangles and place them in an airtight container for up to 5 days.
Brownies freeze beautifully and will keep in perfect condition in the freezer for up to 3 months.
Tried this recipe? Tag@mamalivingabroad