Fabulous. Turned out perfectly. Never had any of the problems others had. Best brownies one could ever hope for (provided you love sesame/tahini, which I do).
But these are very good. Nice and moist, not cake-like at all. My family loved them. My only complaint is that the serving size is pretty small. Will make again.
My husband and I are big fans of this recipe. It's absolutely delicious and really adds another level of flavor to traditional brownies. You can also use the sesame oil and tahini to dress up box mix brownies (for when you are feeling a bit lazy). I also like to add a bit of toasted sesame oil because it really adds depth of flavor. This recipe is a go-to in our house. Enjoy!Read More
I couldn't wait to try this recipe. Tahini is umami on steroids, and I've been looking for ways to pair it with chocolate. Wish I'd tested the recipe as-is first before doubling it. The brownie part lacks cohesion but tastes great, and I really think the sesame oil adds that depth of flavor and uber-chocolatey experience. But the tahini swirl turned out like overcooked scrambled egg - tough, tasteless and crumbly. It actually separates from the brownie underneath as you cut the squares. I was going to serve these to company but I'm glad I tasted one first. I would try this again but with more flour and/or less fat for better structure, some leavening (odd that this wasn't included) and without egg in the sweetened tahini.Read More
I've made these twice, now, subbing in flaxseed oil for the sesame oil the first time. The only apparent difference was that the sesame oil one seems a bit more moist. These are very tasty, and I love how simple and quick they are to make. These are cakey, rather than chewy brownies, which are very good while still warm from the oven. I prefer chewy brownies, so this is why it just got three stars. Still: yum.Read More