Confined in the house, fighting off this virus, but my baking and desire to eat delicious desserts has not wore off. I may not have all the tools I have in my studio at home, but I have just what I need for simple, yet tasty recipes like these tahini brownies.
If you follow me for enough time, you already know I love a good brownie and the collection of brownie recipes on this blog is variate so you can easily find your most beloved recipe in there: from these fluffy Pierre Herme brownies to these ooey gooey raspberry brownies or the most amazing quadruple chocolate brownies. Now I add a new recipe to this collection and let me tell you that these tiny squares of chocolate goodness disappeared in a under a day in this household with my family genuinely loving them! They are moist, chocolatey and the tahini creates the most delicious, addictive taste contrast ever!
Tahini, also known as tahina, in some countries, is an ingredient found mostly in Mediterranean and Middle East cuisines, easy to find in pretty much any large suparmarket nowadays, but even easier to make at home. Tahini is basically a sesame seeds paste, either white sesame seeds or black sesame seeds. Due to the high content of fats, sesame seeds can be grinded into a paste quite easily. Think of it like peanut butter, except without peanuts and in a liquid form compared to the PB.
The flavor of tahini is very much connected to the sesame seeds it is made from, being very cream, slightly nutty and earthy, with a touch of bitterness and as nutritious as it can be. I like adding it not only to hummus though, but also to desserts as you can easily see in this tahini brownies recipe.
If you do end up making tahini at home, here’s a few tips:
- made sure you have a powerful enough food processor
- slightly toast the sesame seeds before processing them – this will tone down the bitterness and add more flavor to the final paste
- use either white or black sesame seeds, both can be turned into a paste and both are interesting as a dessert ingredient as you can see in this Black Sesame Entremet
- use a bit of neutral-flavored oil to start the mixing process. I prefer adding a touch of grape seed oil as I begin grinding the sesame seeds.
- add a touch of salt to the paste, especially if you are going to use it in desserts – salt balances out all the other tastes and tones down the bitterness
- keep the tahini paste covered in a jar or other container in the fridge for up to a month. You will notice that it separates like most oily fruits butters do. Simply mix it with a spoon before use and you are good to go!
- 210 g butter cubed
- 210 g dark chocolate 70%
- 175 g eggs
- 5 g vanilla extract
- 210 g white granulated sugar
- 105 g all-purpose white flour
- 30 g cocoa powder
- 2 g salt
- 80 g tahini paste
- 30 g sesame seeds
- Combine the tahini paste and sesame seeds and place aside.
- Combine the butter and chocolate in a bowl and melt in the microwave or over a double boiler.
- Separately, mix the eggs, vanilla and sugar for 2 minutes just until slightly frothy, not too whipped.
- Stir in the melted chocolate and butter.
- Add the flour, cocoa powder and salt and mix well.
- Pour the batter into a 25×25 cake pan lined with baking paper.
- Spoon the tahini mix over the batter then use a toothpick to swirl it into the batter.
- Bake in the preheated oven at 170C for 25-30 minutes or until set on the edges and still soft in the center.
- Allow to cool down in the pan then cut into small squares.