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Tahini Swirl Brownies

Photo: Randy Mayor; Styling: Lindsey Lower
Hands-on time 15 mins
Total time 50 mins
Yield Serves 16 (serving size: 1 brownie)
Here's a recipe inspired by an idea from my good friend and baking colleague Dawn Woodward of Evelyn's Crackers. You start with brownies and then top them with a swirl of sweetened tahini that gives a delightful nutty depth of flavor and richness. Be sure to use untoasted sesame oil in the batter; the dark, toasted kind would be too strong.

Ingredients

  • Cooking spray
  • 1/4 cup untoasted sesame oil
  • 3 tablespoons butter, coarsely chopped
  • 4 ounces bittersweet chocolate, coarsely chopped
  • 3/4 cup granulated sugar
  • 3 large eggs, divided
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon salt
  • 3 ounces all-purpose flour (about 2/3 cup)
  • 1/4 cup tahini (sesame seed paste), at room temperature
  • 1 tablespoon brown sugar

Nutrition Information

  • calories 181
  • fat 11.7 g
  • satfat 4 g
  • monofat 4 g
  • polyfat 2.7 g
  • protein 2.9 g
  • carbohydrate 18.7 g
  • fiber 0.8 g
  • cholesterol 41 mg
  • iron 0.8 mg
  • sodium 108 mg
  • calcium 13 mg

How to Make It

  1. Place an oven rack in the upper third of oven. Preheat oven to 350°.

  2. Line an 8-inch square metal baking pan (not dark nonstick) with parchment paper; lightly coat parchment paper with cooking spray.

  3. Combine sesame oil, butter, and chocolate in the top of a double boiler. Cook over simmering water until chocolate almost fully melts, stirring gently with a spatula. Remove top of double boiler; stir until chocolate fully melts. Pour chocolate mixture into a large bowl; add granulated sugar, stirring with a whisk until well combined. Add 2 eggs, stirring with a whisk. Stir in vanilla and salt. Fold in flour in two or three batches. Pour mixture into prepared pan. Combine tahini, brown sugar, and remaining 1 egg in a small bowl. Drop spoonfuls of tahini mixture onto brownie batter; swirl with the tip of a knife.

  4. Bake at 350° for 30 minutes or until a wooden pick inserted in center comes out with moist crumbs clinging. Cool in pan on a wire rack for at least 15 minutes before serving.