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Tahini Swirl Chocolate Brownie

Tahini Swirl Chocolate Brownie

KitchenAid Chef
Import-Recipe - Tahini Swirl Chocolate Brownie
Tahini Swirl Chocolate Brownie

Enjoy every step of the Tahini swirl chocolate brownie recipe made with our Artisan K400 Blender. With white roasted sesame and a hint of espresso, it gives an impressive result.






220 g

unsalted butter

320 g

dark chocolate

150 g

caster sugar

200 g

light brown sugar


eggs (room temperature)

1 tbsp

vanilla extract

4 tbsp


1 (40ml)


200 g


50 g

unsweetened cocoa powder

1,5 tsp


180 g

white roasted sesame seeds

90 ml

neutral oil

Step by step

  1. Add the 180 g white roasted sesame seeds, a ½ teaspoon salt and 90 ml of a neutral oil to the jug of the blender. Mix for at least 1 minute on speed 3, scrape down the sides and add oil if necessary.

  2. Slowly increase to speed 4 until the tahini is completely smooth.

  3. Cut 220 g unsalted cold butter into cubes and place together with 320 g dark chocolate over a double boiler. Stir until everything is melted together.

  4. Add 150 g caster sugar to the melted chocolate and stir until the sugar is dissolved. Let cool off.

  5. Transfer the chocolate mixture to the jug of the blender. Add the 200 g flour, 50 g unsweetened cocoa powder, 1 teaspoon salt, 4 eggs, 4 tablespoons milk, 1 espresso (40 ml), 1 tablespoon vanilla extract and 3 tablespoons of the freshly made tahini. Blend on speed 4 until the batter is well mixed.

  6. Line a square baking tray (26 cm x 26 cm) with baking paper. Pour in the brownie batter.

  7. Add dollops of the tahini to the brownie batter and ‘swirl’ with the dull side of a butter knife.

  8. Bake the brownie for 30-35 minutes in a 180°C preheated oven. Let it cool off completely before cutting.

  9. Once the brownie is completely cooled, cut 3 times horizontally and vertically for 9 for extra generous, gooey slices. Sprinkle over some crunchy sea salt or drizzle with extra creamy tahini to serve.