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.
Tools
Ingredients
Serving
220 g
unsalted butter
320 g
dark chocolate
150 g
caster sugar
200 g
light brown sugar
4
eggs (room temperature)
1 tbsp
vanilla extract
4 tbsp
milk
1 (40ml)
espresso
200 g
flour
50 g
unsweetened cocoa powder
1,5 tsp
salt
180 g
white roasted sesame seeds
90 ml
neutral oil
Step by step
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.
Slowly increase to speed 4 until the tahini is completely smooth.
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.
Add 150 g caster sugar to the melted chocolate and stir until the sugar is dissolved. Let cool off.
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.
Line a square baking tray (26 cm x 26 cm) with baking paper. Pour in the brownie batter.
Add dollops of the tahini to the brownie batter and ‘swirl’ with the dull side of a butter knife.
Bake the brownie for 30-35 minutes in a 180°C preheated oven. Let it cool off completely before cutting.
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.