How do you know when brownies are done?

The baking time for these brownies is 26-28 minutes. Since oven temperatures can vary slightly, I suggest checking for doneness using the toothpick test. Just insert a toothpick into the centre of the brownies. They're done when moist crumbs (not batter) come out stuck to the toothpick. Pulling them out of the oven at this point will result in a fudgy brownie. For a more chewy texture, bake them for another few minutes. Be careful not to bake for too much longer as the brownies will dry out.

Can these brownies be made with all-purpose white flour?

This recipe has only been tested with whole wheat flour. As whole wheat flour is more absorbent than white flour, if you try to substitute, you may need to increase the amount of white flour used.

Can these brownies be made in an 8-inch pan?

Yes, but an 8-inch pan will create thicker brownies, so you will need to increase the baking time by about 5 minutes.

Can a different seed or nut butter be used in place of the tahini?

You can substitute another seed butter or nut butter for the tahini in this recipe but it will change the flavour of the brownies and the frosting.

How should these brownies be stored?

Since these brownies are frosted, they should be stored in the fridge, where they will last for 5-7 days. The frosting will firm up in the fridge, so you may need to let them sit at room temperature for 5-10 minutes before serving.

Can these brownies be frozen?

Yes, you can freeze these brownies, even with the frosting. Just place them in a single layer in a freezer-safe container and store in the freezer for up to a month. When ready to enjoy, defrost for a few hours in the fridge.

Tahini Brownies

Name: Tahini Brownies
Prep time: 3 h 20 min
Cook time: 28 min
Total time: 3 h 48 min
Cuisine: American
Ingredients: 1 cup whole wheat flour, spooned and levelled; 1/3 cup Dutch-processed cocoa, sifted if lumpy; 1/2 teaspoon baking powder; 1/2 teaspoon salt (kosher or table); 6 ounces dark chocolate, chopped; 1/2 cup extra virgin olive oil (or olive oil); 1/4 cup tahini (pourable consistency); 3/4 cup cane sugar; 3/4 cup coconut sugar; 3 large eggs, room temperature; 1 1/2 teaspoons vanilla extract; 1/2 cup unsalted butter, room temperature; 1/4 cup tahini, room temperature; 3/4 cup powdered sugar, sifted if lumpy; 1/4 cup Dutch-processed cocoa, sifted if lumpy; Sesame seeds (optional, for topping)

Description

Tahini Brownies are super rich, fudgy and decadent with melted dark chocolate, cocoa and tahini, all topped with a creamy chocolate tahini buttercream frosting!

Ingredients

1 cup whole wheat flour, spooned and levelled
1/3 cup Dutch-processed cocoa, sifted if lumpy
1/2 teaspoon baking powder
1/2 teaspoon salt (kosher or table)
6 ounces dark chocolate, chopped
1/2 cup extra virgin olive oil (or olive oil)
1/4 cup tahini (pourable consistency)
3/4 cup cane sugar
3/4 cup coconut sugar
3 large eggs, room temperature
1 1/2 teaspoons vanilla extract

For the frosting:

1/2 cup unsalted butter, room temperature
1/4 cup tahini, room temperature
3/4 cup powdered sugar, sifted if lumpy
1/4 cup Dutch-processed cocoa, sifted if lumpy
Sesame seeds (optional, for topping)

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Instructions

Preheat oven to 350F. Spray a 9-inch square pan with non-stick cooking spray and line it with overhanging parchment paper.
In a small bowl, sift together the flour, cocoa, baking powder and salt. Set aside.
In a large microwave-safe bowl, add the chocolate, oil and tahini. Microwave on two 30-second intervals, stirring in between and after until mixture is smooth and runny. Be careful not to overheat as the chocolate may burn.
Add in the sugars and whisk until combined.
Whisk in the eggs, one at a time, and then the vanilla.
Add the dry ingredients to the wet mixture and stir until just incorporated. Be careful not to over mix. The batter will be thick.
Spoon the batter into the prepared pan and use an offset spatula to spread it out evenly.
Bake for 26-28 minutes, or until a toothpick inserted into the centre comes out with moist crumbs on it.
Let cool completely before frosting.
To prepare the frosting, use an electric mixer to beat together the butter and tahini. Gradually beat in the powdered sugar and cocoa until the frosting has thickened.
Spread the frosting onto the cooled brownies. Cut into squares and store in an airtight container in the fridge for 5-7 days, or freeze for up to a month.

Notes

If you don’t have coconut and cane sugar, you can use a combination of brown and granulated sugar. Just note that brown sugar adds more moisture to the brownies so the batter may not be as thick and will require a few more minutes of baking.
Try not to over bake the brownies. For a fudgy texture, you want to pull them out of the oven when a toothpick inserted into the centre still comes out with moist crumbs on it (not batter). For chewier brownies, you can bake for another minute or two, but be careful they don’t bake too long and dry out.
For a thicker and sweeter frosting, add more powdered sugar.
Be sure to check out the other sections above the recipe card for more detailed advice and suggestions for making this recipe.