📝 About This Recipe
Elevate your dessert game with these sophisticated brownies that marry the deep, earthy richness of toasted sesame seeds with premium dark chocolate. These bars feature a fudgy, melt-in-your-mouth center and a striking cream-colored tahini swirl that provides a nutty counterpoint to the sweetness. Perfect for those who crave a dessert that is both decadent and complex, these brownies are finished with a delicate sprinkle of flaky sea salt to brighten every bite.
🥗 Ingredients
The Chocolate Base
- 3/4 cup Unsalted Butter (cut into cubes)
- 7 ounces Dark Chocolate (70% Cocoa) (finely chopped)
- 1/4 cup Dutch-process Cocoa Powder (sifted)
The Batter
- 1 cup Granulated Sugar
- 1/2 cup Light Brown Sugar (packed)
- 3 pieces Large Eggs (at room temperature)
- 2 teaspoons Vanilla Bean Paste (or pure vanilla extract)
- 3/4 cup All-purpose Flour
- 1 teaspoon Espresso Powder (to enhance the chocolate flavor)
- 1/2 teaspoon Fine Sea Salt
The Tahini Swirl
- 1/2 cup Runny Tahini (well-stirred)
- 1 tablespoon Maple Syrup
- 1 pinch Flaky Sea Salt (for finishing)
- 1 teaspoon Toasted Sesame Seeds (for garnish)
👨🍳 Instructions
-
1
Preheat your oven to 350°F (175°C). Grease an 8x8-inch square baking pan and line it with parchment paper, leaving an overhang on two sides to act as a sling for easy removal.
-
2
In a heatproof bowl set over a pot of gently simmering water (a double boiler), combine the cubed butter and chopped dark chocolate. Stir occasionally until completely melted and glossy.
-
3
Remove the chocolate mixture from the heat and whisk in the cocoa powder and espresso powder until smooth. Set aside to cool slightly.
-
4
In a separate large mixing bowl, beat the eggs, granulated sugar, and brown sugar with a whisk or electric hand mixer for about 3-4 minutes until the mixture is pale, thick, and doubled in volume.
-
5
Gently fold the melted chocolate mixture and vanilla bean paste into the egg mixture using a silicone spatula until just combined.
-
6
Sift the flour and fine sea salt over the wet ingredients. Fold gently until no streaks of dry flour remain—be careful not to overmix, as this will lead to a cakey brownie rather than a fudgy one.
-
7
In a small ramekin, whisk together the tahini and maple syrup. If your tahini is very thick, you can add a teaspoon of warm water to ensure it has a pourable consistency.
-
8
Pour the brownie batter into the prepared baking pan and smooth the top with a spatula.
-
9
Dollop spoonfuls of the tahini mixture over the top of the batter. Use a toothpick or a butter knife to gently swirl the tahini into the chocolate, creating a beautiful marbled pattern.
-
10
Bake for 25-30 minutes. The edges should be set, but the center should still have a very slight wobble when the pan is gently shaken.
-
11
Remove from the oven and immediately sprinkle with flaky sea salt and toasted sesame seeds while the surface is still warm.
-
12
Allow the brownies to cool completely in the pan on a wire rack for at least 1-2 hours. This is crucial for the fudgy texture to set properly.
-
13
Once cooled, lift the brownies out using the parchment sling and slice into 16 squares with a sharp, warm knife.
💡 Chef's Tips
Use a high-quality, 'runny' tahini made from 100% roasted sesame seeds; if the oil has separated, stir it thoroughly before measuring. Avoid overbaking! A skewer inserted into the center should come out with a few moist crumbs attached, not clean. For the cleanest slices, refrigerate the brownies for 30 minutes before cutting and wipe your knife between each slice. If you don't have espresso powder, it can be omitted, but it really helps to deepen the chocolate notes without adding coffee flavor. Substitute the dark chocolate for milk chocolate if you prefer a much sweeter, less intense brownie.
🍽️ Serving Suggestions
Serve slightly warm with a scoop of honey-lavender or vanilla bean ice cream. Pair with a hot cup of Turkish coffee or a strong espresso to complement the sesame notes. Enjoy alongside a glass of cold almond milk for a classic snack with a twist. These are excellent served as part of a dessert platter with fresh figs and toasted walnuts. Top with a drizzle of extra honey or date syrup for an even more Middle Eastern-inspired flavor profile.