This recipe for Tahini Brownies comes from Yotam Ottolenghi and Helen Goh’s book “Sweet“. It is one of my all-time favourite cookbooks but somehow the recipe never caught my eye. It was only when fredandbutter, an Instagram account I follow, posted photos of his Tahini Brownies bakes that I grabbed the book to look at the recipe.
The recipe in Sweet contains 200g pieces of halva which I left our as I think brownies are already rich and sweet enough. Chocolate and tahini is a dream flavour combination, the savoury bitterness of the tahini adding loads of depth to the overall bake. Swirling the tahini on top to create the marbled effect make these brownies even more special. I followed Fred’s lead and baked the brownies in a 22cm round cake tin and love the triangular slices rather than the usual squares. (The recipe below is for a square baking tin).
Brownies must have that “sweet spot” if just enough cake and just enough gooey so the baking time is crucial. Keep a close eye on them since all ovens vary, so make sure you do not overbake them. If anything I tend to bake for the least time possible and as they will firm up as they cool down. I’d rather go underbaked than overbaked and feel that having to eat it straight out of the tin if too undercooked is not necessarily a bad thing!
I am pleased to introduce my new cookbook, Drunk and Hungry available as a digital download. As the title states, the book consists of easy and flavourful recipes for when you find yourself drunk, and hungry. Savoury, sweet, vegan, vegetarian, bacon, cheese, spice, and carbs are packed into 15 easy recipes to satisfy your hunger while tantalising your tastebuds. The book has just been announced as the South African winner in the Digital Books category in the Gourmand World Cookbook Awards. It will now compete against 10 other international titles for Best in the World in Jun 2021 at the Cookbook Fair in Paris. To celebrate that achievement the first 100 orders in December can buy the book for R59 only. You can purchase the book by clicking on this link.
I hope you enjoy this recipe for Tahini Brownies and that it will be enjoyed this festive season. If you’ve made the recipe share it with me by tagging @heinstirred on Instagram or Facebook with the hashtag #heinstirred. It is always a treat to see the recipes made and enjoy.
- 250 g butter cut into 2cm cubes
- 250 g dark chocolate 70% cocoa solids, broken into 3-4cm pieces
- 4 eggs
- 280 g caster sugar
- 1 tsp vanilla extract
- 120 g plain flour sifted
- 30 g cocoa powder sifted
- ½ tsp salt
- 100 g tahini paste
- Heat the oven to 180C
- Grease and line a 23cm square or 30 x 20cm rectangular baking tin with baking paper
- 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
- Set aside to come to room temperature
- In a large bowl, whisk the eggs, sugar and vanilla until pale and creamy, and the whisk leaves a trail behind it – about three minutes with an electric whisk, longer by hand
- Gently fold the chocolate mix into the eggs – don’t overwork the mix – then fold in the flour, cocoa and salt
- Pour into the prepared tin and spread out into an even layer
- Dollop spoonfuls of tahini on top of the brownie mix in about 12 places, then use a skewer to make swirls for a marbled effect
- Bake for about 20 - 25 minutes, until the top is crisp and the middle still has a slight wobble and is gooey inside (start checking after 18 minutes)
- The brownies may seem a bit undercooked at first, but they will firm up as they cool down