Tahini Swirl Brownies

    1 hour

    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.

    2 people made this

    Makes: 20 brownies

    • For the tahini swirl
    • 150g Greek yoghurt
    • 240g tahini
    • 100g caster sugar
    • 1 egg
    • 2 tablespoons milk
    • For the brownies
    • 225g unsalted butter, melted
    • 250g caster sugar
    • 3 eggs
    • 150g plain flour
    • 65g unsweetened cocoa powder
    • 1/2 teaspoon ground cinnamon
    • 1/2 teaspoon baking powder
    • 1/4 teaspoon salt

    Preparation:20min  ›  Cook:40min  ›  Ready in:1hour 

    1. Preheat the oven to 180 degrees C. Grease a 22x33cm baking dish.
    2. For the tahini swirl, combine the yoghurt, tahini, sugar, egg and milk in a medium bowl and mix until smooth. Set aside.
    3. For the brownie mixture, mix together melted butter and sugar, then whisk in the eggs one at a time, beating well after each addition. Combine flour, cocoa, cinnamon, baking powder and salt; gently mix into the butter mixture.
    4. Remove and reserve 1 cupful of the chocolate mixture. Spread the remaining chocolate mixture into the prepared tin (it will be very thick). Spread the tahini swirl mixture over the top, all the way to the edges. Drop the reserved chocolate mixture by small teaspoonfuls evenly over the tahini mixture. Using a knife, gently swirl through the top layers for a marbled effect.
    5. Bake in preheated oven for 35 to 40 minutes, or until a skewer inserted near the centre comes out almost clean. Cool completely, then cut into squares. (For best results, chill in the fridge before slicing.)

    Cook's notes

    Brownies have the best texture when ever so slightly under-baked. Remove from oven when your tester is almost clean; some crumbs left on the tester is ideal.

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