TAHINI BROWNIES
Fudgy chocolate brownies with a delicious swirl of sweetened tahini. These squidgy brownies are rich and delicious and perfect with a scoop of ice cream. For best results, chill in the fridge before slicing.
Provided by Diana Moutsopoulos
Categories Desserts Cookies Brownie Recipes Chocolate Brownie Recipes
Time 55m
Yield 16
Number Of Ingredients 13
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking pan.
- Combine tahini, yogurt, sugar, egg, and milk in a medium bowl; mix until smooth.
- Combine melted butter and sugar in a bowl and mix until well combined. Whisk in eggs one at a time, beating well after each addition.
- Combine flour, cocoa powder, cinnamon, baking powder, and salt in a bowl. Gently mix into the butter mixture until batter is thick and smooth.
- Remove 1 cup of the batter and set aside. Spread remaining batter into the prepared baking pan. Pour tahini mixture on top and spread all the way to the edges of the pan. Drop small teaspoonfuls of the reserved batter evenly over the tahini mixture. Gently swirl a knife through the tahini layer to create a marbled effect.
- Bake in the preheated oven until a skewer inserted in the center comes out almost clean, 35 to 40 minutes. Remove from oven and cool completely before slicing into squares.
Nutrition Facts : Calories 350.9 calories, Carbohydrate 35.3 g, Cholesterol 79.3 mg, Fat 22.4 g, Fiber 3 g, Protein 6.6 g, SaturatedFat 9.6 g, Sodium 95.7 mg, Sugar 22.6 g
GLUTEN-FREE CHOCOLATE-TAHINI BROWNIES
David Lebovitz's timeless brownies inspired our own take with a modern sweet tahini swirl.
Provided by Chris Morocco
Categories Bon Appétit Dessert Brownie Sesame Bake Wheat/Gluten-Free
Yield Makes 16
Number Of Ingredients 11
Steps:
- Preheat oven to 350°F. Line an 8x8" baking dish with 2 overlapping pieces of parchment, leaving overhang. Whisk cornstarch and cocoa in a bowl until no lumps remain. Heat chocolate, oil, and 1 Tbsp. tahini in a small saucepan over low, stirring, until melted and smooth, about 1 minute; remove from heat.
- Using an electric mixer on medium-high speed, beat eggs and both sugars in a large bowl until light, smooth, and doubled in volume, about 4 minutes. Reduce speed to medium and beat in salt and vanilla. Scrape in chocolate mixture and beat to incorporate; beat in cornstarch mixture. Increase speed to medium-high and mix until batter is thick and stiff, about 1 minute. Scrape into prepared baking dish and smooth top.
- Stir agave nectar into remaining 3 Tbsp. tahini in a small bowl. Dollop spoonfuls over batter in 5 or 6 spots; drag a skewer or toothpick through to swirl.
- Bake brownies until edges are puffed, top is browned, and a tester inserted into the center comes out with a few moist crumbs attached, 22-26 minutes. Let cool. Remove from pan; cut into squares.
- Brownies can be baked 3 days ahead. Store tightly wrapped at room temperature.
TAHINI SWIRL BROWNIES
This recipe elevates chocolate brownies with an elegant swirl of tahini (sesame seed paste) and a sprinkling of black and white sesame seeds. The sesame offers an unexpected nuttiness and cuts through the sweetness of the brownies, giving them a sophisticated flavor profile. I love adding a tablespoon of instant coffee powder or brewed coffee to the melted chocolate as well; the coffee's bitterness deepens the chocolatey flavor. These brownies prove that there are endless ways to play with a classic dessert recipe.
Provided by Vallery Lomas
Categories dessert
Time 1h15m
Yield 12 brownies
Number Of Ingredients 15
Steps:
- Place a rack in the middle of the oven and preheat the oven to 350 degrees F. Grease a 9-by-13-inch metal baking pan with butter and line it with parchment paper, allowing some paper to hang over the edges to easily lift out the brownies.
- For the brownies: Place the butter and chocolate in a large heatproof bowl. Add 2 inches of water to a saucepan just wide enough to hold the bowl a few inches above the water and bring to a simmer over high heat. Reduce the heat to low and place the bowl over the water (make sure the water doesn't boil and the bottom of the bowl doesn't touch the simmering water or the chocolate may scorch, making it grainy instead of smooth). Cook, stirring occasionally with a rubber spatula, until melted.
- Remove the bowl from the pot and turn off the heat. Stir in the instant coffee if using and the vanilla and salt.
- In a large bowl, whisk the eggs, granulated sugar and brown sugar together until completely combined. Whisk in chocolate-butter mixture until just combined. Place a sieve over the bowl and sift in the flour and fold gently to combine. Pour the batter into the prepared pan and spread evenly.
- For the tahini swirl: Whisk the tahini, sugar, eggs and salt together in a medium bowl until smooth.
- Dollop the tahini mixture all over the top of the brownie batter. Using a butter knife or wooden skewer, swirl the tahini mixture into the top of the brownies. Sprinkle the brownies with the sesame seeds.
- Bake until a toothpick inserted into the brownies comes out clean, 30 to 35 minutes. Sprinkle with sea salt and allow the brownies to cool for 15 minutes in the pan. Remove the brownies from the pan and cut into squares for serving. Store the brownies for up to 5 days in an airtight container.
QUINOA FLOUR TAHINI BROWNIES
A healthy vegan brownie recipe that's made with quinoa flour! These amazing tahini brownies are fudgy, chocolatey, with a fun nutty flavor twist.
Provided by Alyssa
Categories Dessert
Time 27m
Number Of Ingredients 12
Steps:
- Preheat oven to 350 degrees F. Line an 8 x 8 baking pan with parchment and set aside.
- Beat together banana, avocado, tahini, sugar, eggs and vanilla until smooth and creamy.
- Add to quinoa flour, raw cacao, baking soda and salt, mixing until incorporated. Fold in chocolate chips.
- Transfer batter to the prepared baking pan. Press it into the corners of the pan using wet hands or a pastry roller. Bake on the center rack for 20 - 24 minutes.
- Remove from the oven and let the brownies cool in pan completely before slicing into squares. (*very important or they'll be crumbly!!*)
- Store in a sealed, airtight container for optimal fudginess.
Nutrition Facts : Calories 117 kcal, Carbohydrate 13 g, Protein 2 g, Fat 6 g, SaturatedFat 1 g, Sodium 52 mg, Fiber 1 g, Sugar 5 g, ServingSize 1 serving
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BEST TAHINI BROWNIES | THE MEDITERRANEAN
From themediterraneandish.com
4.8/5 (13)Calories 226 per servingCategory Dessert
- Heat the oven to 350 degrees F. Line an 8-inch square pan with 2 pieces of foil (crossed, and with excess hanging over on all sides of the pan). Lightly brush the foil with butter.
- Melt the butter in a medium saucepan over medium heat. Remove from heat and immediately add the chocolate chips and cocoa. Whisk until smooth.
- In a large mixing bowl, whisk the eggs, sugar, vanilla and salt to form a slightly thick mixture. Add the tahini and whisk to combine. Now fold in the flour, stir until just incorporated (do not over-stir). Reserve half of the tahini mixture in a separate bowl for later. Add the melted chocolate mixture to the remaining tahini mixture, stir until batter is well combined.
GLUTEN-FREE CHOCOLATE-TAHINI BROWNIES RECIPE | BON APPéTIT
From bonappetit.com
4.7/5 (83)Estimated Reading Time 8 minsServings 16
- Preheat oven to 350°. Line an 8x8" baking dish with 2 overlapping pieces of parchment paper, leaving at least a 3" overhang on 2 sides.
- Whisk cornstarch and cocoa powder in a medium bowl until no lumps remain. Heat chocolate, oil, and 1 Tbsp. tahini in a small saucepan over low, stirring, until melted and smooth.
- Using an electric mixer on medium-high speed, beat eggs, granulated sugar, and brown sugar in a large bowl until light, smooth, and doubled in volume, 3–4 minutes. Beat in salt and vanilla to combine, then beat in chocolate mixture, scraping down sides as needed, until incorporated. Beat in cornstarch mixture, then increase speed to medium-high and beat until mixture is thick and holds its shape, about 30 seconds.
- Stir agave syrup and remaining 3 Tbsp. tahini in a small bowl. Scrape batter into prepared baking dish and smooth top. Dollop agave mixture over and swirl into top of batter with a skewer or toothpick.
FLOURLESS VEGAN TAHINI BROWNIES - MAKING THYME FOR HEALTH
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TAHINI SWIRL BROWNIES RECIPE | MYRECIPES
From myrecipes.com
5/5 (5)Total Time 50 minsServings 16Calories 181 per serving
- Line an 8-inch square metal baking pan (not dark nonstick) with parchment paper; lightly coat parchment paper with cooking spray.
- Combine sesame oil, butter, and chocolate in the top of a double boiler. Cook over simmering water until chocolate almost fully melts, stirring gently with a spatula. Remove top of double boiler; stir until chocolate fully melts. Pour chocolate mixture into a large bowl; add granulated sugar, stirring with a whisk until well combined. Add 2 eggs, stirring with a whisk. Stir in vanilla and salt. Fold in flour in two or three batches. Pour mixture into prepared pan. Combine tahini, brown sugar, and remaining 1 egg in a small bowl. Drop spoonfuls of tahini mixture onto brownie batter; swirl with the tip of a knife.
- Bake at 350° for 30 minutes or until a wooden pick inserted in center comes out with moist crumbs clinging. Cool in pan on a wire rack for at least 15 minutes before serving.
TAHINI BROWNIES - BY HEIN VAN TONDER, AWARDED FOOD ...
From heinstirred.com
Estimated Reading Time 2 mins
- Put the butter and chocolate in a bowl over a pot of simmering water, making sure the base of the bowl does not touch the water
- Leave for about two minutes, to melt, then remove the bowl from the heat and stir until you have a thick, shiny sauce
VEGAN TAHINI BROWNIES (FUDGY AND GLUTEN-FREE) - RAINBOW ...
From rainbowplantlife.com
5/5 (6)Category DessertCuisine BakingTotal Time 1 hr 25 mins
- In a medium bowl, sift together the cocoa powder, almond flour, oat flour, baking soda, salt, and pumpkin pie spice.
- Pour 6 tablespoons of the liquid from a can of chickpeas into a small bowl. With an electric mixer, beat the aquafaba on medium speed until it starts to get foamy, 60-90 seconds.
- In a large bowl, beat together the honeynut squash puree, tahini, maple syrup, and coconut sugar until combined. Add in the aquafaba and vanilla and beat until just combined.
TAHINI BROWNIES RECIPE - THIS HEALTHY TABLE
From thishealthytable.com
5/5 (5)Total Time 40 minsCategory DessertsCalories 281 per serving
- In a microwave-safe bowl, melt the chocolate in the microwave (1 to 1 1/2 minutes). Stir in the coconut oil and tahini till fully combined.
- In a large mixing bowl, combine the eggs and both sugars. Using a hand mixer on medium-high speed, beat for 3 to 4 minutes until smooth and doubled in volume.
VEGAN TAHINI BROWNIES | THE NEW BAGUETTE
From thenewbaguette.com
5/5 (1)Total Time 35 minsCategory DessertCalories 335 per serving
- In a large bowl, whisk together the flour, sugar, cocoa powder, baking powder, and salt until incorporated. Add the water and oil; stir to combine.
- Transfer the brownie batter to the greased baking pan and dollop the tahini mixture across the top. Drag a toothpick or butter knife through the tahini dollops to spread them out across the surface.
GRAIN FREE TAHINI BROWNIES - LIVING KITCHEN WELLNESS
From livingkitchenwellness.com
Servings 12Estimated Reading Time 2 minsCategory DessertTotal Time 28 mins
- Crack the egg into a mixing bowl and beat with a whisk or fork. Pour in the tahini and maple syrup and stir together with the egg.
- Add the cacao powder, baking powder and sea salt to the same bowl, giving the mixture a few gentle stirs to fold the dry ingredients into the wet.
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5/5 (198)Calories 175 per servingTotal Time 35 mins
- In a large bowl, combine the tahini, coconut sugar, maple syrup, vanilla extract and eggs until smooth and well combined. Gently fold in cocoa powder, coconut flour, salt and baking soda until batter is smooth. Fold in 1/3 cup chocolate chips into the batter. This batter should be rather thick.
- Spread batter evenly in prepared baking pan. If it's giving you trouble to spread (because it's on the thicker side), spray a rubber spatula with nonstick cooking spray (trust me, it helps!).
- Bake for 22-30 minutes or until knife inserted into the middle comes out clean or with just a few crumbs attached. Don't overbake!
THE BEST TAHINI BROWNIES EVER - KATE THE BAKER COOKIES ...
From katethebaker.com
Reviews 1Estimated Reading Time 3 mins
- Heat oven to 325 and line an 8x8 square baking pan with foil and butter or spray with cooking spray.
- Melt butter in a saucepan over medium-high heat. Keep cooking until butter stops foaming and bubbling, you will notice the browned bits forming at bottom of pan, scrape those up with a wodden spoon. Remove from heat; immediately add sugar, cocoa, 2 teaspoons water, vanilla, and salt. Stir to blend. Let cool 5 minutes (mixture will still be hot). Add eggs, beating hard with a wooden spoon to blend after each egg addition. When mixture looks thick and shiny, add flour and continue stirring with a wooden spooning until blended.
- Pour batter into prepared baking dish and spread to level out. Drop five tablespoons of tahini over the batter separate from eachother. With a toothpick or a knife, swirl the tahini gently with the batter. You can create any kind of swirled design you like. Bake at 325 for about 35 - 40 minutes, a toothpick in the center should come out mostly clean, and the brownies should be kind of pulled away from the sides of the pan.
TAHINI BROWNIES - THE TOASTY KITCHEN
From thetoastykitchen.com
4.5/5 (2)Total Time 35 minsCategory DessertCalories 201 per serving
- Preheat oven to 350 degrees Fahrenheit. Line an 8x8 baking pan with parchment paper (or grease well) and set aside.
- In a bowl, add butter, granulated sugar, brown sugar, vanilla, and eggs. Stir until fully combined.
- In a separate bowl, sift together dry ingredients - cocoa, flour, and salt. Slowly stir dry ingredients into wet ingredients until combined.
- Add tahini and chocolate chips and stir until incorporated. Pour batter into prepared pan and spread into an even layer - batter will be thick.
TAHINI BROWNIES - DELISH
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Servings 9Estimated Reading Time 2 minsCategory Baking, DessertTotal Time 45 mins
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TAHINI SWIRL BROWNIES WITH EGGS, UNSALTED BUTTER AND COCOA ...
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- In a large bowl, mix together melted butter, sugar, and salt until well combined. Add in three eggs, and vanilla extract and stir until just mixed.
- Sift in flour and cocoa powder, and fold until no streaks of flour can be seen. Pour into prepared tin, and smooth out into an even layer.
- In a small bowl whisk together remaining egg, tahini, and brown sugar until smooth. Add dollops over the surface of the brownie, and swirl using a toothpick to create beautiful designs.
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