Fudgy Tahini Brownies

Kitty FloridoMay 3, 2020

This post is also available in / Esta entrada también está disponible en ESPAÑOL (SPANISH)

These babies are just the pick-me-up you need at any given time. The best thing? The Tahini Brownies are so delicious, you won’t notice they’re made with cocoa (no need to buy chocolate tablets) and you can replace the tahini with any nut butter you have around. Think peanut, chocolate/peanut, almond… the world is your oyster!

And, on top of it all… it’s a small batch. If you’re living by your own or it’s just two of you, this is the perfect recipe to make and not feel guilty about having a few servings. The original recipe says that you get two big brownies, but in the spirit of having just a bit and making them last… I was able to get 6 small 2-inch squares. Plenty chocolate to curve the craving and sweet enough to hold you off until the next snack time 😆 They are truly perfect 💛

The Tahini I used here, is the one I made a few weeks ago: I simply toasted sesame seeds on the stove, then waited a bit for them to cool down and transferred to a food processor – mixed until the sesame seeds started to liquify and added a bit of salt. That’s it. You can use store bought, I just used what I had in my pantry!

Kitty

Fudgy Tahini Brownies

Recipe adapted from Dessert for Two
Yields: 6 servings, 2-inch each

Ingredients:
4 tablespoons unsalted butter
½ cup sugar
¼ cup + 3 tablespoons unsweetened cocoa powder
¼ teaspoon salt
2 teaspoons of instant coffee
½ teaspoon vanilla extract
1 egg
¼ cup all-purpose flour
2 tablespoons of tahini

Instructions:

Preheat the oven to 325ºC. Line a 8-by-5-inch loaf pan with parchment paper, then grease and flour. Set aside.
Cut the butter in small pieces, and place on a heat resistant bowl, along with the sugar and cocoa powder.
Place the bowl on a bain-marie (double boiler) making sure that the water doesn’t touch the bowl. Mix until the butter is melted and the chocolate and sugar are all incorporated. You can do this in the microwave (in 20 second intervals), but I don’t have one so double boiler it is. Took me about 5 minutes over medium heat.
Remove the bowl from the double boiler, add the salt, instant coffee and vanilla. Stir for 3 minutes, until the mixture is cool.
Stir in the egg into the batter until it entirely disappears, mixing for about 2 minutes.
Add the flour and stir for an additional 3 minutes until all the flour is incorporated into the batter.
Place the batter (and level) into the prepared pan. Place dollops of tahini on top of the batter, and use a knife to make swirls. Don’t over do the swirls or they will start to mix too much with the batter.
Bake for 25 to 30 minutes, or until a toothpick inserted comes out with only moist crumbs.
Let the brownies cool for 10 minutes in the pan, then remove the brownies from the pan to cool completely before cutting and serving.

Have you made this recipe?

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