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Fudgy dark chocolate tahini brownie squares stacked on marble with a pale swirl and flaky salt on top

Fudgy Dark Chocolate Tahini Brownies with Flaky Salt

Fudgy brownies built on 170 g of 70% dark chocolate and 145 g of tahini, baked in an 8-inch pan and cut into 16 squares.
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Prep Time 15 minutes
Cook Time 28 minutes
Total Time 1 hour 43 minutes
Servings: 16 brownies
Course: Dessert
Cuisine: American
Calories: 235
Ingredients Method Notes

Ingredients
  

Brownies
  • 170 g 70% dark chocolate finely chopped
  • 85 g unsalted butter cut into pieces
  • 100 g tahini well stirred
  • 150 g granulated sugar
  • 50 g light brown sugar packed
  • 3 large eggs
  • 2 tsp vanilla extract
  • 1/2 tsp fine sea salt
  • 70 g all-purpose flour
  • 25 g unsweetened cocoa powder
Swirl and topping
  • 45 g tahini (3 tbsp); for the swirl
  • 1 tbsp sesame seeds toasted
  • 1/2 tsp flaky sea salt

Method
 

  1. Heat the oven to 175 C / 350 F. Line a 20 cm / 8-inch square metal baking pan with parchment, leaving an overhang on two sides to use as a sling.
  2. Set a heatproof bowl over a 2-quart / 1.9 L saucepan of barely simmering water, making sure the bowl doesn't touch the water. Melt the chocolate and butter, stirring, for about 4 minutes until glossy. Remove from the heat, whisk in 100 g of tahini, and let the mixture cool for 5 minutes.
  3. In a mixing bowl, whisk the granulated sugar, brown sugar, eggs, vanilla, and fine salt for 1 to 2 minutes until slightly thickened. Pour in the chocolate mixture and whisk until smooth and glossy.
  4. Sift the flour and cocoa over the batter. Fold with a spatula for about 15 strokes until no dry streaks remain. Scrape the batter into the pan and level the top.
  5. Spoon the remaining 45 g of tahini over the batter in small dollops, warming it for 10 seconds first if it's stiff. Drag a knife through the dollops to marble them, then sprinkle with the sesame seeds and flaky salt.
  6. Bake for 25 to 28 minutes until the edges are set and a toothpick in the center comes out with moist crumbs, not wet batter. Don't go past 28 minutes, because the brownies turn dry quickly.
  7. Cool the brownies in the pan on a rack for 60 minutes. Lift the slab out by the parchment and cut into 16 squares, wiping the knife clean between cuts.

Notes

  • Use a metal 20 cm / 8-inch pan, since glass bakes slower and dries the edges.
  • Weigh the chocolate, because chopped volume varies a lot.
  • Cool a full 60 minutes before cutting for clean squares.
  • If the tahini swirl won't spread, warm it for 10 seconds in the microwave.