Desserts

Tahini Brownies

Makes 16 brownies

Tahini Brownies

Makes 16 brownies

Nutty and slightly savory flavors are swirled into this classic fudgy brownie.

Ingredients

  • 6 tablespoons unsalted butter, plus more softened for the pan
  • 4 tablespoons tahini, divided
  • 1 tablespoon agave syrup
  • 4 ounces bittersweet chocolate
  • 1 cup granulated sugar
  • ¼ teaspoon kosher salt
  • 3 large eggs
  • 1 teaspoon pure vanilla extract
  • ¼ cup unsweetened cocoa powder
  • ½ cup unbleached all-purpose flour

Preparation

  1. Lightly butter a 9-inch baking pan; reserve.
  2. Mix 3 tablespoons of the tahini and the agave syrup in a small bowl and set aside.
  3. Melt the chocolate, the remaining 1 tablespoon tahini, and butter in a double boiler over medium heat. Whisk until smooth.Remove the bowl from the double boiler. Slowly add the sugar and salt to the chocolate, and stir until smooth. Add the eggs, one at a time, fully incorporating each egg before adding the next. Whisk in the vanilla extract until combined.
  4. Sift in the cocoa powder and whisk to combine. Add the flour and stir until just combined. Transfer two-thirds of the batter to the prepared pan. Pour the reserved tahini mixture over the batter. Drizzle the remaining batter over the tahini. Use a toothpick to create a random swirl pattern.
  5. Preheat the air fryer on Bake set to 325°F for 30 minutes. Press Start/Stop. Once preheated, place the pan in the basket.
  6. When time expires, remove the pan from the basket. Let cool completely. Once cool, cut into squares and serve.

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