Tahini + honey + dark chocolate = the most delicious Honey Tahini Brownies that will burst with flavour when you take a bite! Tahini is pure sesame seed paste and has a runnier consistency than peanut butter. It has a rich nuttiness with a slight bitterness that is complemented by floral honey and swirled through fudgy dark chocolate brownie batter that's made with tahini as well! I think you will love this new take on the traditional brownie!
WHY YOU WILL LOVE THIS RECIPE
- Fudgy texture - the base of this recipe is a rich and fudgy dark chocolate brownie.
- Tahini brownies - there's a bit of tahini right in the brownie batter and a delicious honey tahini swirl on top.
- Honey - tahini pairs so well with honey and it balances the bitterness of the nutty sesame with floral notes.
- Easy to make - both the brownie batter and the tahini swirl are so easy to prepare with just a bowl and a whisk.
- Unsalted butter - the best brownies that have a chewy fudgy texture are made with pure butter. Butter also forms the base of the blondie batter. You can use salted butter, and in that case I would recommend reducing the added salt by half.
- Bittersweet chocolate - I love to use bittersweet chocolate for brownies for rich chocolate taste. Bittersweet requires minimum 70% cocoa solids. You can also use dark chocolate with 60% cocoa, but they will be a bit sweeter.
- Granulated sugar - simple fine white granulated sugar keeps these brownies moist. If you reduce the sugar they will not be as fudgy.
- Eggs - you'll need 2 whole eggs for this recipe. Bring them out 20 minutes before baking so they reach room temperature.
- Pure vanilla extract - vanilla is essential to enhance the flavour of the chocolate and it is the foundation of the blondie batter. I like this Madagascar Bourbon Vanilla extract.
- Tahini - my favourite brand of tahini is Soom because it is so smooth. You can use your favourite brand for this recipe - luckily it will not affect the texture too much here.
- All purpose flour - regular all purpose flour is perfect to make fudgy brownies. Use unbleached flour which will give you that nice dense texture.
- Honey - honey is such a great pairing with tahini and chocolate so this recipe is such a flavour explosion!
STEP BY STEP INSTRUCTIONS
- STEP 1.) Preheat your oven to 350°F. Line an 8x8-inch metal baking pan with parchment paper leaving a 2-inch overhang at each side.
- STEP 2.) Make the tahini swirl. In a small bowl, combine tahini, honey and water until smooth.
- STEP 3.) Melt chocolate. Combine dark chocolate and butter in a medium heatproof bowl set over a pot with ½-inch of barely simmering water and stir together using a spatula until completely melted, smooth and glossy. You can also do this in the microwave in short 20 second bursts with frequent stirring. Stir in tahini and salt and set aside.
- STEP 4.) Beat eggs and sugar. Combine eggs with sugar and vanilla extract in a medium bowl and whisk vigorously until pale, thick and creamy-looking. This will take about a minute. Add warm chocolate mixture and whisk until evenly combined.
- STEP 5.) Add flour. Using a rubber spatula, gently stir in flour until well incorporated and batter is smooth. Pour batter into prepared pan and spread it out evenly.
- STEP 6.) Swirl the batter. Dollop big spoonfuls of the tahini/honey mixture over the brownie batter and use a knife to swirl it in gently.
- STEP 7.) Bake! Bake for 20-25 minutes until the top of the tahini swirl is evenly golden brown and the brownie batter surface is shiny. A skewer inserted into the center should come out with a few sticky crumbs attached, but not wet batter. Transfer pan to a wire rack and let cool completely before cutting into squares.
EXPERT BAKING TIPS FOR BLONDIE BROWNIES:
- Do not over-bake the brownies. This recipe shouldn't take longer than 25 minutes to bake so make sure you check on them at 20 minutes.
- Measure flour accurately. Too much flour leads to a dry brownie so use a scale or measure using the spoon and sweep method where you gently spoon the flour into the cup and level it off with a knife.
- Use bittersweet chocolate for the best flavour and to control the sweetness. Dark chocolate with 60% cocoa solids will also work in this recipe but it will taste sweeter. I definitely prefer with 70% chocolate.
- Swirl with restraint. The goal is to have distinct areas of tahini swirl so that they don't bake into each other and become one batter. Swirl just slightly to maintain the differentiation.
What type of chocolate should I use for tahini brownies?
I use bittersweet (70%) chocolate for this brownie recipe which makes perfectly chocolaty brownies and offsets the sweetness of the honey swirl.
What type of tahini is best for tahini brownies?
I like Soom brand for its smooth and silky texture and sweet sesame flavour.
How do I know when tahini brownies are baked?
These brownies are baked when a skewer inserted into the center comes out with a few moist sticky crumbs attached -- not wet batter, and NOT dry. If the skewer is dry then these brownies are over-baked and if the skewer has wet batter then they are still raw.
How do I store tahini brownies?
These brownies will keep well at a cool room temperature in an airtight container for up to 5 days.
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Honey Tahini Brownies
- ¼ cup 60ml tahini
- 1 tablespoon 15ml honey
- ½ teaspoon water
- Preheat your oven to 350°F. Line an 8x8-inch metal baking pan with parchment paper leaving a 2-inch overhang at each side.
- Combine dark chocolate and butter in a medium heatproof bowl set over a pot with ½-inch of barely simmering water and stir together using a spatula until completely melted, smooth and glossy. You can also do this in the microwave in short 20 second bursts with frequent stirring. Stir in tahini and salt and set aside.
- Combine eggs with sugar and vanilla extract in a medium bowl and whisk vigorously until pale, thick and creamy-looking. This will take about a minute. Add warm chocolate mixture and whisk until evenly combined.
- Using a rubber spatula, gently stir in flour until well incorporated and batter is smooth. Pour batter into prepared pan and spread it out evenly.
- In a small bowl, combine tahini, honey and water until smooth. Dollop small spoonfuls over the batter and swirl it in with a knife.
- Bake for 20-25 minutes until the top is shiny and a cake tester inserted into the center of the brownies comes out with a few moist and sticky bits.
- Transfer pan to a wire rack and let cool completely.