Tahini & Dark Chocolate Fudge Brownies
Tahini contributes sesame fat and bitterness that balances sweet chocolate. The recipe is built for a Fudgy result in a 8×8-inch.
Ingredients
- 150 g butter
- 170 g dark chocolate
- 220 g sugar
- 2 eggs
- 80 g flour
- 25 g cocoa
- 120 g tahini
- 20 g honey
- salt
Method
- Heat oven to 175°C/350°F and line the specified pan with parchment, leaving enough overhang to lift the cooled slab.
- Prepare the brownie base first, combining melted fat and chocolate with sugar and eggs before folding in flour, cocoa and salt.
- Prepare the swirl or secondary layer separately. Keep it thick and spoonable; excess water makes the brownie centre harder to set.
- Spread most of the brownie batter in the pan. Add spoonfuls or ribbons of the secondary mixture, then use a knife to make a few broad passes. Overmixing erases the marbled pattern.
- Bake until brownie areas at the centre are set with moist crumbs. Cool fully so caramel, cheesecake or nut-butter ribbons firm before slicing.
Why this formulation works
Tahini contributes sesame fat and bitterness that balances sweet chocolate. A small amount of honey loosens the swirl.
Pan, doneness and texture
The listed pan is part of the formulation. Moving the same batter into a pan with a different base area changes average batter depth and therefore changes the relationship between edge and centre cooking. Use the pan converter before substituting a substantially different size.
For fudgy and chewy styles, a completely clean skewer can indicate that the centre has baked beyond its intended texture. Look for set edges and a centre that is no longer liquid, then allow the slab to cool before making a final texture judgement.
Recipe notes
- Use weight measurements for the most repeatable result.
- Pan size and material affect batter depth and edge behaviour; use the pan converter before substituting a substantially different pan.
Useful next steps
Adapt this recipe for another pan or batch size, scale this recipe, plan equal portions, or compare fudgy, chewy and cakey brownie structure.