Chocolate Tahini Brownies: 1 Amazing, Fudgy Treat

Okay, friends, gather ’round, because I’m about to spill the beans (or, you know, the brownie batter!) on something truly magical: my chocolate tahini brownies! I’ve been baking for, oh gosh, probably longer than I care to admit. And let me tell you, I’ve tried a lot of brownie recipes. But these? These are different. They’re the kind of brownies that make you close your eyes and sigh with pure, unadulterated joy.

The secret? That swirl of tahini. It adds this incredible depth of flavor – a nutty, slightly savory counterpoint to the rich, dark chocolate. It’s a match made in heaven, trust me. I first stumbled upon this combo years ago in a tiny bakery in Brooklyn, and I’ve been perfecting my version ever since. This recipe is the culmination of all that tasting, tweaking, and (let’s be honest) eating! You’re gonna love it. Seriously.

Chocolate Tahini Brownies: Why You’ll Love This Recipe

Listen, if you haven’t tried these, you are seriously missing out! These chocolate tahini brownies are just… chef’s kiss! Here’s why you’ll become obsessed, just like me:

Easy to Make

Seriously, even if you’re a total baking newbie, you can totally nail this. No complicated steps here!

Rich and Fudgy Texture

We’re talking the kind of brownies that practically melt in your mouth. That perfect, gooey center? Oh yeah, we’ve got it.

Unique Flavor Combination

Chocolate and tahini? It sounds a little wild, I know. But trust me, the nutty tahini just elevates the chocolate. It’s a flavor explosion!

Perfect for Any Occasion

Birthday? Celebration? Bad day? These chocolate tahini brownies are the answer to everything. They’re crowd-pleasers, for sure.

Ingredients You’ll Need for Delicious Chocolate Tahini Brownies

Okay, so let’s get down to the good stuff! You won’t believe how simple the ingredient list is. That’s always my favorite part! You’ll probably have most of this stuff in your pantry already. Here’s what you’ll need to whip up a batch of these amazing chocolate tahini brownies:

• 1 cup all-purpose flour (I usually just use what’s in the bag!)
• 1/2 cup unsweetened cocoa powder (the darker, the better, if you ask me!)
• 1/2 teaspoon baking powder (just a little lift!)
• 1/4 teaspoon salt (don’t skip this; it balances the sweetness!)
• 1 cup granulated sugar (the good stuff!)
• 1/2 cup unsalted butter, melted (make sure it’s cooled a bit!)
• 2 large eggs (room temperature is best, but don’t sweat it if they’re not!)
• 1 teaspoon vanilla extract (pure vanilla, please!)
• 1/2 cup tahini (the star of the show!)
• 1/4 cup chocolate chips (because, why not?)

Step-by-Step Instructions: How to Bake Chocolate Tahini Brownies to Perfection

Alright, bakers, let’s get those chocolate tahini brownies happening! Don’t worry, it’s easier than you think, and the results are SO worth it. Here’s how I do it, step-by-step. Follow along, and you’ll be smelling those delicious brownies in no time!

Preparing the Dry Ingredients

First things first! Grab a medium bowl (I love my trusty Pyrex for this). Now, in goes the flour, cocoa powder, baking powder, and salt. Whisk it all together until it’s nice and combined. This makes sure everything is evenly distributed. You’ll want to make sure your cocoa powder doesn’t have any lumps, so give it a good whisk!

Combining the Wet Ingredients

Time for the wet stuff! In a separate, larger bowl (because we’re going to mix a lot!), whisk together the sugar, melted butter, eggs, and vanilla extract. Whisk it like you mean it! You want everything to be well combined and smooth. Be careful when you’re adding the melted butter; it shouldn’t be too hot, or it could start cooking the eggs (yikes!).

Mixing Wet and Dry Ingredients

Okay, now for the magic! Slowly add the dry ingredients to the wet ingredients. Gently mix until just combined. You don’t want to overmix here, or your brownies will be tough, and nobody wants that! A few streaks of flour are totally fine. A spatula is your friend here – helps you get everything incorporated nicely.

Assembling the Chocolate Tahini Brownies

Grease a baking pan (I usually use a 9×13 inch pan, but whatever you have will work) and pour in half of the brownie batter. Now, here comes the fun part! Drizzle that gorgeous tahini all over the batter. Don’t be shy! Then, carefully pour the remaining batter on top. Take a knife and swirl it around a bit to create those beautiful ribbons of tahini. Finally, sprinkle those chocolate chips on top. Yum!

Baking and Cooling Instructions

Pop that pan into a preheated oven (350°F or 175°C) for 25-30 minutes. Keep an eye on them! You’ll know they’re done when a toothpick inserted into the center comes out with moist crumbs. Once they’re out of the oven, let them cool completely in the pan before cutting. This is crucial! I know, it’s torture waiting, but trust me, it’s worth it. Once they’re cool, cut them into squares, and get ready to enjoy your delicious chocolate tahini brownies!

Tips for Baking the Best Chocolate Tahini Brownies

Listen, even the best recipes need a little insider knowledge, right? I’ve made these chocolate tahini brownies more times than I can count, and I’ve learned a few tricks along the way. So, here’s my advice, straight from my kitchen to yours, to make sure your brownies are absolutely perfect:

Don’t Overbake

This is probably the most important tip! Overbaked brownies are dry and sad. Nobody wants a dry brownie! Keep an eye on them towards the end of the baking time. A toothpick inserted into the center should come out with moist crumbs. If it comes out clean, you’ve gone too far. Oops!

Use High-Quality Cocoa Powder

This really does make a difference, I swear! A good quality cocoa powder will give your brownies a much richer, more intense chocolate flavor. I usually go for a Dutch-processed cocoa powder, but honestly, any unsweetened cocoa powder will do the trick. Just make sure it’s fresh!

Let the Brownies Cool Completely

I know, I know, it’s the hardest part! But trust me, letting your chocolate tahini brownies cool completely before cutting them is absolutely essential. This allows them to set up properly and prevents them from crumbling. Plus, a perfectly cooled brownie is just easier to slice!

Chocolate Tahini Brownies: Variations and Substitutions

Okay, so you’ve got the basic chocolate tahini brownies recipe down? Awesome! But you know me; I’m always messing around in the kitchen, and I encourage you to do the same! Here are a few ideas for jazzing up your brownies and making them your own. Don’t be afraid to experiment! That’s half the fun, right?

Nutty Additions

Want to add some crunch? Go for it! Walnuts, pecans, or even chopped almonds would be amazing. Just fold about a half cup of your favorite nuts into the batter after you’ve mixed everything together. And hey, you can even sprinkle a few more on top before baking for extra prettiness! Yum!

Different Flavored Extracts

Vanilla is great, but sometimes you want to take things up a notch. A little bit of almond extract would pair wonderfully with the tahini, or you could try a dash of orange extract for a citrusy twist. Just be careful; extracts can be strong, so start with a tiny bit (like a quarter teaspoon) and taste as you go.

Flour Alternatives

If you’re looking for a gluten-free option, you can try using a gluten-free all-purpose flour blend. I haven’t tried it myself in this recipe, but I’ve heard good things! You might need to adjust the amount of liquid a little bit, so keep an eye on the batter’s consistency. You could also try almond flour or coconut flour, but those will definitely change the texture, so proceed with caution!

Frequently Asked Questions About Chocolate Tahini Brownies

Okay, so you’ve got questions? I’ve got answers! Baking is fun, but sometimes you just need a little extra help. Here are some of the most common questions I get about these chocolate tahini brownies! Hopefully, this helps you out, and if you have any other questions, just ask in the comments! I love hearing from you all!

Can I use a different type of flour?

Sure, you can! I’ve only used all-purpose flour for this recipe, and it works perfectly. But, if you have a gluten sensitivity, you could try a gluten-free all-purpose flour blend. I’d recommend using a blend that already has xanthan gum in it, as that helps with the texture. Just keep an eye on the batter – it might be a little different. You could also try almond flour or coconut flour, but those will definitely change the texture. I haven’t tried those yet, so let me know how it goes if you do!

How do I store Chocolate Tahini Brownies?

If you have any leftovers (which, let’s be honest, is rare in my house!), you’ll want to store them in an airtight container at room temperature. They’ll stay fresh for about 3-4 days. You can also freeze them! Just wrap them individually in plastic wrap, then put them in a freezer bag. They’ll keep for a couple of months. Just thaw them at room temperature when you’re ready to eat them. Yum!

Can I add nuts to the brownies?

Absolutely! I love adding nuts! I usually fold in about a half-cup of chopped walnuts or pecans to the batter after I’ve mixed everything together. You could also sprinkle some extra nuts on top before baking. Just be sure to toast your nuts beforehand for extra flavor! It’s an easy step, but it makes a big difference. You can also totally leave them out if you aren’t a nut person!

How do I know when the brownies are done?

This is the million-dollar question! The best way to tell is to do the toothpick test! Insert a toothpick into the center of the brownies. If it comes out with moist crumbs attached, they’re done. If the toothpick comes out clean, they’re probably overbaked. (Oops!) You’re aiming for that fudgy center. And remember, the brownies will continue to cook a bit as they cool, so don’t overbake them!

Estimated Nutritional Information for Chocolate Tahini Brownies

Alright, so I’m not a nutritionist, and I don’t have a fancy lab, but I can give you a rough idea of what’s in these chocolate tahini brownies. Keep in mind, this is just an estimate, and it can vary depending on your specific ingredients and how you make them. But hey, it’s good to have a general idea, right? I’ll list out what I can for you, so you can see what you are getting with each brownie!

Okay, so you’ve baked these amazing chocolate tahini brownies… now what?! Honestly, they’re pretty perfect on their own, right? But if you want to take things up a notch (and, hey, I’m always up for that!), here are a few ideas!

A scoop of vanilla ice cream is always a winner. Or, a drizzle of extra tahini (yes, really!) with a sprinkle of flaky sea salt. Maybe a cup of coffee or a cold glass of milk? You really can’t go wrong! Enjoy!

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Chocolate Tahini Brownies: 1 Amazing, Fudgy Treat

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• Author: folderfood
• Total Time: 45 minutes
• Yield: 16 brownies 1x
• Diet: Vegetarian

Print Recipe

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Description

Rich and fudgy chocolate brownies with a swirl of tahini.

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Ingredients

Scale 1x2x3x

• 1 cup all-purpose flour
• 1/2 cup unsweetened cocoa powder
• 1/2 teaspoon baking powder
• 1/4 teaspoon salt
• 1 cup granulated sugar
• 1/2 cup unsalted butter, melted
• 2 large eggs
• 1 teaspoon vanilla extract
• 1/2 cup tahini
• 1/4 cup chocolate chips

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Instructions

1. Preheat oven to 350°F (175°C).
2. Whisk together flour, cocoa powder, baking powder, and salt.
3. In a separate bowl, whisk sugar, melted butter, eggs, and vanilla.
4. Add dry ingredients to wet ingredients and mix until just combined.
5. Pour half of the batter into a greased baking pan.
6. Drizzle tahini over the batter.
7. Add the remaining batter and swirl with a knife.
8. Sprinkle with chocolate chips.
9. Bake for 25-30 minutes.
10. Let cool completely before cutting and serving.

Notes

• For a richer flavor, use dark chocolate cocoa powder.
• You can add nuts to the batter.
• Store brownies in an airtight container.

• Prep Time: 15 minutes
• Cook Time: 30 minutes
• Category: Dessert
• Method: Baking
• Cuisine: American

Nutrition

• Serving Size: 1 brownie
• Calories: 250
• Sugar: 20g
• Sodium: 100mg
• Fat: 15g
• Saturated Fat: 8g
• Unsaturated Fat: 5g
• Trans Fat: 0g
• Carbohydrates: 25g
• Fiber: 2g
• Protein: 3g
• Cholesterol: 40mg

Keywords: Chocolate, Brownies, Tahini, Dessert, Baking