- Prep time: 20 minutes
- Cook time: 30 minutes + 1 hour’s chilling
- Serves: 4
- Difficulty: easy
- Course: pastry
- Cookware: bain-marie pan, silicone spatula, square baking dish 20x20cm, cooling rack
- Cuisine: Israeli
Ingredients
- 100 g butter
- 120 g dark chocolate (at least 72%)
- 3 tbsp cocoa powder
- 2 eggs
- 100 g sugar
- 150 ml tahini
- 3 tbsp flour
- seeds of 1 vanilla bean or 1 tsp vanilla paste
- 1 tsp salt
Cooking method
Step 1
Heat the oven to 170°C. Line the baking sheet with parchment paper. Melt the butter in a bain-marie pan. Add chocolate and, stirring constantly, melt until smooth. Add cocoa powder to the chocolate mass, mix and remove from heat.
Step 2
Add eggs, sugar, vanilla, and salt to a large bowl, whisk lightly. Add tahini and stir until smooth. Sieve the flour into a bowl and gently mix the dough. Divide the dough into 2 parts in a ratio 2:3. Add the chocolate mass to the larger part and mix. Pour the chocolate dough into a baking dish and spread evenly. Lay out the tahini dough with the spoon. Use the tip of a knife to make marble patterns on the dough. Transfer the brownie in the oven and bake for 30 minutes. Remove from the oven and leave to cool in the baking dish for 30 minutes. Remove the brownie from the baking dish along with the parchment, transfer to the cooling rack and leave to cool for another 30 minutes.
My tips and tricks:
If your brownies are for kids, don’t change anything in the recipe. And if you want to make an adult version, there are two options. The first one is to use chocolate with chili pepper, which will give it a spicy flavour. Or sprinkle the brownies with sea salt flakes before serving to intensify the contrast.
- 100 g butter
- 120 g dark chocolate (at least 72%)
- 3 tbsp cocoa powder
- 2 eggs
- 100 g sugar
- 150 ml tahini
- 3 tbsp flour
- seeds of 1 vanilla bean or 1 tsp vanilla paste
- 1 tsp salt
- Heat the oven to 170°C. Line the baking sheet with parchment paper. Melt the butter in a bain-marie pan. Add chocolate and, stirring constantly, melt until smooth. Add cocoa powder to the chocolate mass, mix and remove from heat.
- Add eggs, sugar, vanilla, and salt to a large bowl, whisk lightly. Add tahini and stir until smooth. Sieve the flour into a bowl and gently mix the dough. Divide the dough into 2 parts in a ratio 2:3. Add the chocolate mass to the larger part and mix. Pour the chocolate dough into a baking dish and spread evenly. Lay out the tahini dough with the spoon. Use the tip of a knife to make marble patterns on the dough. Transfer the brownie in the oven and bake for 30 minutes. Remove from the oven and leave to cool in the baking dish for 30 minutes. Remove the brownie from the baking dish along with the parchment, transfer to the cooling rack and leave to cool for another 30 minutes.