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Tahini Swirl Brownies
PREP TIME: 25 minutes
BAKE TIME: 28-30 minutes
YIELD: 24 servings
for the swirl:
3 tablespoons salted butter, melted
1/3 cup powdered sugar
pinch fine sea salt
1/2 cup tahini
1 egg
2 tablespoons flour
for the brownie batter:
3/4 cup salted butter
1 cup granulated sugar
1 cup packed light brown sugar
2 teaspoon vanilla extract
1/4 teaspoon espresso powder
1 cup Dutch-process cocoa
1/2 teaspoon kosher salt
1/2 teaspoon baking powder
4 eggs
1 cup unbleached, all-purpose flour
1/2 cup bittersweet chocolate chips, plus more for top
Preheat oven to 325. Line a 9x13" pan with foil and grease.
Make the swirl. Pour the melted butter into a medium bowl. Whisk in powdered
sugar and salt. Whisk in tahini. Add egg, then flour, whisking until smooth.
Set aside.
Make the brownies. Melt the butter in a saucepan over low heat. Stir in the
sugars and heat while stirring until hot to the touch, but not bubbling.
Meanwhile, combine vanilla with espresso powder in a small bowl.
Remove the pan from the heat and whisk in the cocoa powder,
vanilla/espresso, salt, and baking powder. Whisk in the eggs, one at a time,
until incorporated. Stir in the flour. Let cool for 5 minutes. Stir in
chocolate chips.
Spread batter evenly in the prepared pan. Dollop the tahini mixture on top.
Lightly swirl into the brownie batter with an offset spatula or table knife.
Bake for 28-30 minutes, until just set.
Remove the brownies from the oven, place on a wire rack, and let cool
completely in the pan. If desired, chill in the refrigerator for easier
cutting. Cut the brownies using a bench scraper.
