Recipe: Delicious Tahini Brownies
Delicious Tahini Brownies
Sitting at the table the other day I was thinking of delicious things I could add tahini to. The thought jumped into my head that if I could make brownies with peanut butter then I could make some with tahini!
What is tahini?
Tahini is a paste made from sesame seeds. Usually only the white sesame seeds are used however I have seen black tahini made with black sesame seeds.
Recipe:
A delicious spin on the usual chocolate brownie.
- 250 gm unsalted butter
- 200 gm dark chocolate
- 3 Tbsp golden syrup
- 4 large eggs
- 300 gm golden castor sugar
- 200 gm Self Raising flour
- 2 Tbsp cocoa powder
- 6-8 Tbsp tahini
- pinch sea salt
- 2-3 Tbsp flaked almonds
- 1-2 Tbsp toasted sesame seeds optional
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Pre-heat the oven to 170℃/160℃ fan. Prepare a 10x10"/25x25 cm square brownie pan
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In a saucepan melt the butter, dark chocolate and golden syrup over a low heat.
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Set the melted chocolate aside and allow to cool slightly . If you add to the eggs when the mixture is too hot it will cook the eggs and that will be yuck!
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In a large mixing bowl whisk the eggs and golden caster sugar until pale yellow and fluffy.
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Mix together the SR flour, cocoa powder and pinch of salt.
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Slowly add the melted chocolate mixture to the whisked eggs then gradually add the flour mix. I usually add the flour in thirds to make sure it is all really well mixed.
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Remember to scrape the sides and the bottom of the bowl to make sure you get all of the flour mixed in.
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Pour/spoon about half of the brownie mixture into the prepared pan.
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Drizzle/spread half of the tahini over the chocolate mixture.
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Top with the remaining chocolate mixture. Smooth the top.
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Drizzle the rest of the tahini over the top then sprinkle with the flaked almonds.
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If you want to you can also sprinkle a couple of tablespoons over the top. This goes really well with the tahini.
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Bake in the centre of a 170℃/160℃ Fan oven for 30-40 minutes or until a toothpick/thin knife comes out clean.
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Allow to cool in the tin for 10-15 minutes then turn out and cool completely on a wire cooling rack.
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Cut into 16 equal squares, serve and enjoy!
Method:
When your chocolate brownie mixture is ready pour about half of it into the prepared baking pan.
Drizzle about half of the tahini evenly over the top.
Top with the rest of the tahini. Sprinkle the top with flaked almonds and if you want an optional tablespoon of sesame seeds.
Serve:
Cut into squares and serve with either a cup of coffee or pot of tea.
I loved how each bite gets some of the tahini ribbons from the middle.
I hope you enjoyed this recipe and that you will make it yourself. If you do please post a photo on instagram and tag me (@itsmeheidiroberts).
You can easily double the ingredients and make two. One for you and one for a friend. They make a great hostess gift if you are visiting for the weekend. I often keep one batch in the freezer so I always have something in case a friend or family call in unexpectedly. Whatever works for you!!
Further brownie posts:
If you would like to discover some more of my brownie/chocolate recipes click on the links below:
Flour Shortage Chocolate Brownies
Disclaimer:
This recipe and the photographs are my own. No photographs may be reproduced in any manner without my written permission.
