Tahini Brownies Recipes

TAHINI BROWNIES

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking pan.
• Combine tahini, yogurt, sugar, egg, and milk in a medium bowl; mix until smooth.
• Combine melted butter and sugar in a bowl and mix until well combined. Whisk in eggs one at a time, beating well after each addition.
• Combine flour, cocoa powder, cinnamon, baking powder, and salt in a bowl. Gently mix into the butter mixture until batter is thick and smooth.
• Remove 1 cup of the batter and set aside. Spread remaining batter into the prepared baking pan. Pour tahini mixture on top and spread all the way to the edges of the pan. Drop small teaspoonfuls of the reserved batter evenly over the tahini mixture. Gently swirl a knife through the tahini layer to create a marbled effect.
• Bake in the preheated oven until a skewer inserted in the center comes out almost clean, 35 to 40 minutes. Remove from oven and cool completely before slicing into squares.

TAHINI SWIRL BROWNIES

Steps:

• Place a rack in the middle of the oven and preheat the oven to 350 degrees F. Grease a 9-by-13-inch metal baking pan with butter and line it with parchment paper, allowing some paper to hang over the edges to easily lift out the brownies.
• For the brownies: Place the butter and chocolate in a large heatproof bowl. Add 2 inches of water to a saucepan just wide enough to hold the bowl a few inches above the water and bring to a simmer over high heat. Reduce the heat to low and place the bowl over the water (make sure the water doesn't boil and the bottom of the bowl doesn't touch the simmering water or the chocolate may scorch, making it grainy instead of smooth). Cook, stirring occasionally with a rubber spatula, until melted.
• Remove the bowl from the pot and turn off the heat. Stir in the instant coffee if using and the vanilla and salt.
• In a large bowl, whisk the eggs, granulated sugar and brown sugar together until completely combined. Whisk in chocolate-butter mixture until just combined. Place a sieve over the bowl and sift in the flour and fold gently to combine. Pour the batter into the prepared pan and spread evenly.
• For the tahini swirl: Whisk the tahini, sugar, eggs and salt together in a medium bowl until smooth.
• Dollop the tahini mixture all over the top of the brownie batter. Using a butter knife or wooden skewer, swirl the tahini mixture into the top of the brownies. Sprinkle the brownies with the sesame seeds.
• Bake until a toothpick inserted into the brownies comes out clean, 30 to 35 minutes. Sprinkle with sea salt and allow the brownies to cool for 15 minutes in the pan. Remove the brownies from the pan and cut into squares for serving. Store the brownies for up to 5 days in an airtight container.