Chocolate Tahini Brownies
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- Recipe Card
NOTES:
Store brownies covered at room temperature for up to 3 days.
Brownies can be baked in 8”x8” pan for 30-35 minutes for thicker brownies or in a 9”x13” pan for 18-22 minutes for thinner brownies.
Recipe Card
ingredients
- 1 cup all-purpose flour
- 1/2 teaspoon salt
- 1/8 teaspoon baking powder
- 3/4 cup unsweetened chocolate, chopped
- 10 tablespoons unsalted butter
- 5 tablespoons cocoa powder
- 4 tablespoons tahini, divided
- 1 1/2 cup granulated sugar
- 3 large eggs
Method
Step 1
Preheat oven to 325F, grease and line a 7”x11” baking pan with If You Care Parchment Paper.
Step 2
In a medium bowl, sift flour, salt and baking powder. Set aside.
Step 3
Place chocolate, butter and cocoa powder in a medium bowl over a pot of simmering water, making sure water does not touch the bowl. When butter and chocolate are melted, remove the bowl from the stove and stir until smooth.
Step 4
Add in 4 tablespoons of tahini and sugar, stirring to combine.
Step 5
Mix in eggs, then gently fold in the flour mixture.
Step 6
Evenly spread batter into prepared pan, then drizzle with remaining 2 tablespoons tahini, using a knife to create a swirl pattern.
Step 7
Bake for 28-35 minutes. Brownies are ready when a toothpick inserted in the center of pan comes out with moist crumbs.
Step 8
Cool for about 45 minutes before removing from pan and cutting