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Tahini Swirl Brownies

adapted from Cooking Light
Servings 16 brownies

Ingredients

  • ¼ cup canola oil
  • 3 tablespoons butter cut into small chunks
  • 4 ounces semisweet chocolate chips
  • ¾ cup sugar
  • 3 large eggs divided
  • 1 teaspoon vanilla
  • ½ teaspoon salt
  • cup flour
  • ¼ cup tahini at room temperature
  • 1 tablespoon brown sugar

Instructions

  1. Preheat oven to 350F. Line an 8x8-inch pan with parchment paper and spray with oil.
  2. Combine canola oil, butter, and chocolate in the top of a double boiler. Heat over simmering water until chocolate is almost full melted, stirring with a rubber spatula. Remove from heat and continue stirring until completely melted.
  3. Pour chocolate mixture into a large bowl, add sugar and stir until combined. Add 2 eggs, stirring. Stir in vanilla and salt. Fold in flour in two or three batches. Pour mixture into prepared pan.
  4. In a separate bowl, combine tahini, brown sugar, and remaining egg. Drop spoonfuls of tahini mixture onto brownie batter and swirl with the tip of a knife.
  5. Bake for about 30 minutes or until a wooden pick inserted in the center comes out mostly clean. Cool in pan on a wire rack for at least 15 minutes before serving.