Tahini Swirl Brownies

Tahini isn’t an ingredient that is often in the limelight. If you have a jar, it is probably because you’re a fan of homemade hummus, but that doesn’t give it the credit it’s due. If you’ve never heard of it, it is a paste made of ground sesame seeds that is one of the foundations of Arab cuisine. It has an amazing nuttiness to it, which gives this recipe a peanut butter and chocolate vibe without using any nuts. The brownie recipe on its own has been a favourite for years because of its simplicity and excellent results, but if you are a fan of cakey brownies, this is not the recipe for you. It will give you a deliciously fudgy brownie, the kind that feels extremely decadent without being overly sweet.

65g // 1/4 cup tahini
100g // 3.5 oz white chocolate
300g // 1 1/2 cups sugar 
96g // 3/4 cup flour 
75g // 3/4 cups cocoa 
5ml // 1 tsp vanilla
170g // 3/4 cup butter, melted
3 large eggs, room temperature 

Preheat oven to 325f // 160c

In a heat-proof bowl over a pot of water or a bain-marie, gently warm the tahini. Break up the white chocolate into large pieces, then gently stir into the tahini until it makes a homogenous mixture. Take off the heat and set aside.

Lightly butter a 9x9 dish.

Mix sugar, flour, and cocoa in a large bowl. Lightly beat the eggs. Make a well in the dry ingredients, then add eggs and butter to the centre and stir until just mixed. 

Spread mixture evenly in the greased dish. Spoon the tahini chocolate mixture in 5 spots across the top of the pan, and using your spoon, swirl it into the batter, leaving behind thick streaks.

Bake for 30-45 minutes, or until a knife comes out with no wet batter on it. Let cool before enjoying.