(Deep. Nutty. A twist on classic brownies — imperfect, bold, and rich.)
This brownie breaks the rules — and it’s better for it. Rich dark chocolate meets nutty tahini in every bite. The top cracks. The swirls run. It’s fudgy, salty-sweet, and full of flavor that lingers. No icing. No gloss. Just raw, honest baking.
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📝 Ingredients (makes 8–10 rustic slices): • ½ cup unsalted butter • 170g (6 oz) dark chocolate, chopped • ¾ cup brown sugar • 2 eggs • 1 tsp vanilla extract • ½ cup all-purpose flour • 2 tbsp unsweetened cocoa powder • ¼ tsp salt
For the swirl: • ¼ cup tahini • 1 tbsp honey or maple syrup • Pinch of salt
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🔥 Instructions: 1. Preheat oven to 350°F / 175°C. Line a square baking pan with parchment. 2. Melt butter and chocolate together in a saucepan over low heat. Remove from heat and stir in sugar, eggs, and vanilla. 3. Add dry ingredients: Sift in flour, cocoa powder, and salt. Stir until just combined. 4. Make tahini swirl: Mix tahini, honey, and a pinch of salt until smooth. 5. Assemble: Pour brownie batter into the pan. Spoon tahini mixture over the top and swirl gently with a knife. 6. Bake for 25–30 minutes or until center is set but still soft. Let cool and slice imperfectly.
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