Tahini can provide things such a subtle savory note. These tahini swirled brownies weren’t overwhelmed with tahini flavor in the slightest. The lack of gluten made them crumbly but also melt-in-your-mouth. So don’t expect your typical cakey or fudgy brownies with these. I’d been craving tahini hard with the last recipe and the black sesame frozen yogurt at Eb & Bean. I knew the second I had the jar at home, I’d be making these. Say hello to my breakfast and pre-dinner snack most days. The texture held up for days despite a really crappy job by me keeping them covered. They didn’t harden or really dry out.
The actual process of swirling the tahini into the brownie batter was unbelievably satisfying. I never claimed to be sane.
- 3 tablespoons cornstarch
- 2 tablespoons unsweetened cocoa powder
- 6 ounces bittersweet chocolate, coarsely chopped
- 3 tablespoons coconut oil
- 4 tablespoons tahini
- 2 large eggs
- 1/3 cup granulated sugar
- 1/4 cup packed brown sugar
- 1 teaspoon salt
- 1 teaspoon vanilla extract
- 1 tablespoon maple syrup
Preheat the oven to 350 degrees. line an 8×8″ baking pan with parchment paper. Make sure there is an overhang on two sides for easy removal.
In a bowl, whisk together the cornstarch and cocoa powder. There should be no lumps.
In a small saucepan, heat the chocolate, coconut oil, and one tablespoon of tahini on low heat. Stir often until it’s melted and smooth.
In the bowl of a stand mixer, beat the eggs and both sugars on medium-high speed until the mixture is light and fluffy. This will take a good four minutes. Add the salt and vanilla. Then beat in the chocolate mixture, scraping down the sides as needed, until everything is incorporated. Add in the cornstarch and cocoa. Increase speed to medium-high and beat until the mixture is thick and holds its shape–about 30 seconds.
In a small bowl, stir the maple syrup and remaining three tablespoons tahini. Scrape the brownie batter into the prepared baking pan and smooth the top. Dollop the tahini syrup mixture over the top and swirl the top of the batter with a toothpick. This is so satisfying.
Bake the brownies until the sides are puffed up and a tester in the center comes out moist with few crumbs attached–about 22-26 minutes. Let the brownies cool before removing from the pan and cutting into squares.