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Dark Chocolate Tahini Brownies

North American · 45 min · Easy · 12 brownies

Dark Chocolate Tahini Brownies

Fudgy, properly dark brownies with ribbons of tahini swirled through the top. The sesame cuts the sweetness and makes them taste grown-up.

~260 cal per serving — Calories are approximate, per serving — a guide only.

nut-freesoy-free
Plan it:

Method

  1. 1

    Heat the oven

    Heat the oven to 375°F conventional (175°C fan) and line an 8 inch (20 cm) square tin with baking paper, leaving an overhang so you can lift the slab out later.

  2. 2

    Mix the dry

    Whisk the flour, cocoa powder, sugar, baking powder and salt together in a large bowl, breaking up any cocoa lumps.

  3. 3

    Mix the wet

    Stir the plant milk, oil and vanilla together, then pour into the dry ingredients and fold until just combined — stop as soon as there are no dry patches. Fold through most of the chopped chocolate.

  4. 4

    Swirl the tahini

    Scrape the batter into the tin and level it. Loosen the tahini with the maple syrup, dot it over the surface, then drag a skewer through in a few S-shapes. Two or three passes only; over-swirling muddies both.

  5. 5

    Bake

    ⏱ 25 min

    Scatter over the remaining chocolate, keeping the pale tahini swirls visible across the top of the same square lined tin, and bake until the top is set and cracked at the edges but a skewer in the center still comes out with moist crumbs.

  6. 6

    Cool completely

    ⏱ 60 min

    Leave to cool in the tin. Brownies set as they cool, and cutting them warm gives you a delicious mess rather than squares.

Notes

Contains sesame. Pull them out looking slightly underdone in the middle — that is what makes them fudgy rather than cakey. Check the dark chocolate is dairy-free; many 70% bars are, but not all.

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