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fudgy tahini chocolate brownies
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Fudgy Tahini Chocolate Brownies

These tahini chocolate brownies are thick, super fudgy & have a paper thin crinkly top. The tahini gives them a subtle nutty flavour that complements the chocolate perfectly.
Prep Time20 minutes
Cook Time25 minutes
Total Time45 minutes
Course: Baking, Dessert
Cuisine: American, Middle Eastern
Servings: 12 Brownies
Author: Ben Racey

Equipment

  • 8" Square Baking Tin
  • Stand Mixer
  • Large Mixing Bowl
  • Large Saucepan
  • Sieve
  • Wire Cooling Rack

Ingredients

  • 225 g Dark Chocolate (72% Cocoa Is Best - See Notes)
  • 125 g Unsalted Butter
  • 100 g Tahini (See Notes)
  • ½ tsp Fine Sea Salt (Plus Extra To Finish)
  • 45 g Dutch Processed Cocoa Powder (See Notes)
  • 1 tsp Espresso Powder (See Notes)
  • 4 Large Eggs (50g Each Out Of The Shell)
  • 250 g Caster Sugar
  • 100 g Dark Brown Sugar
  • 1 tsp Vanilla Extract
  • 90 g Plain Flour
  • 150 g Chocolate Chips (Milk Chocolate Or Semi Sweet)

Instructions

  • Grease & line an 8" square baking tin with baking parchment then set to one side.
  • Roughly chop up the chocolate & butter then add into a large heatproof bowl along with the tahini & salt. Set the bowl over a pan of barely simmering water then cook until just melted, stirring frequently.
    Make sure not to let the bottom of the bowl touch the water!
  • Once the chocolate is melted, take the bowl off the heat then whisk in the cocoa powder & espresso powder. Set this to one side & leave to cool slightly whilst you whisk the eggs.
  • Next, add the eggs, both of the sugars & the vanilla into the bowl of a stand mixer then whisk on a medium speed until the mix reaches the ribbon stage. The eggs will be thick & pale & when you lift the whisk out it will leave a visible ribbon on top. This will take 4-5 minutes of whisking.
    If you haven't got a stand mixer, an electric hand mixer will work as well.
  • Next, turn the mixer speed down to medium-low then slowly pour in the melted chocolate & mix until just combined. Once all of the chocolate has been added, give the bowl a quick scrape down with a spatula then whisk again briefly.
  • Take the bowl off the mixer, sift in the plain flour then gently fold in, until just combined. Add in the chocolate chips then fold again, to incorporate.
  • Tip the batter into the lined tin then give it a firm tap on your counter to pop any large air bubbles. Let the brownie batter rest for 10-15 minutes, whilst your oven preheats.
    If your oven takes longer than 15 minutes to preheat, turn it on earlier!
  • Next, preheat an oven to 180°c/160°c fan (356°f/320°f). Then once up to temperature, bake the brownies for 20-25 minutes, until the edges are set & the middle still has a slight wobble. It's best to check the brownies after 20 minutes.
  • Once cooked, set the tin onto a wire cooling rack, leave to cool to temperature then chill in the fridge overnight (or for at least a couple of hours).
  • When you're ready to portion the brownies, lift them out of the tin & remove the baking paper. Use a large chef's knife to cut into pieces then finish with a sprinkle of sea salt.
    For clean cuts, dip your knife in hot water & dry between each cut.

Notes

1. To Cook On An Aga - Use the simmering plate to melt the chocolate & butter. Bake the brownies in the baking oven, on the second from bottom set of runners.
2. Chocolate - When making brownies, I find that a dark chocolate with a cocoa content around 72% is best. I wouldn't recommend using a chocolate with a cocoa content of less than 54% cocoa. A good quality dark chocolate makes all the difference as well!
3. Cocoa Powder - Make sure to use Dutch processed cocoa powder for these brownies. This can be found in most supermarkets. I use Green & Black's.
4. Eggs - You'll need large eggs for these brownies. These should weigh around 50 grams out of the shell (200 grams of eggs in total).
5. Tahini - These brownies can be made with either white or black tahini paste. White tahini will give the brownies a subtle nutty flavour. Black tahini will give a deeper, more nutty flavour. 
6. Setting In Fridge - As these are fudgy brownies, it's best to chill them in the fridge overnight before cutting them into pieces. However, if you're short on time, a couple of hours will work as well. A longer chill also helps develop the chocolate flavours.
7. To Serve - Fudgy chocolate brownies are best served at room temperature so I'd recommend letting them sit out for half an hour or so before serving. Or you could give them 10-20 seconds in a microwave.