I love tahini. For those who have never had it, its a paste made from ground sesame seeds, very common in Middle Eastern or Greek cuisine. It’s ridiculously good with dates, probably one of my favorite snacks, so fattening and rich, yet so tempting. I should warn you that its very addictive, so try at your own risk. Your taste buds and waistline will never be the same.
I’m not really a fan of brownies, If I do end up having a piece or two then I prefer cake-like brownies over the fudgey ones. When I came across the idea of swirling tahini into brownies, it definitely caught my attention and I couldn’t resist making them. Anything for earthy nutty flavor of tahini. They look so sophisticated and have a great flavor.
If you want you can skip the brownie recipe below and prepare your own favorite fudgey brownies, just add tahini mixture in the end before baking.
For the cake like brownie you will need:
- 1/2 cup butter, melted
- 2 eggs
- 2 tbsp water
- 1/2 tsp vanilla
- 1 cup sugar
- 1/4 cup good quality cocoa
- 1/4 tsp salt
- 1 cup flour
- 1 tsp baking powder
For tahini mixture:
- 1/4 cup tahini
- 1 tbsp brown sugar
- 1 egg
- 1/8 tsp vanilla
Preheat the oven to 350 F and line the 8-inch square pan with parchment paper. (If you doubled the recipe, then use 9×13 pan)
In a large bowl add the melted butter, eggs, water, and vanilla. Mix well. Add the cocoa, salt, flour, and baking powder. Beat vigorously with a whisk, around 50 strokes.
Spread batter evenly in the pan.
In a small bowl add tahini, brown sugar, egg, and vanilla. Mix well. Drop spoonful of tahini mixture on top of the brownie batter and swirl with a toothpick
Bake until a toothpick inserted into the center emerges slightly moist with batter (make sure not to bake until toothpick comes out clean, or else you will have dry brownies), around 25 minutes. Cool completely before cutting to get clean slices.
Source: hillybillyhousewife (slighty altered by me)