The BEST brownie recipe! These Tahini Brownies have a crispy top and edges, fudgy middles, and rich chocolate flavor, these homemade brownies will disappear in no time. Double the recipe!
I’ve been making “homemade brownies” that were average for years, until I found the perfect recipe. Anytime I made homemade brownies, I wanted them to be just like the ones I ate made by my team member for Thanksgiving for the old age home – super fudgy, moist, and chocolaty, with crispy edges and crackly tops. They were the best, I’d sneak a few to bring home for the boys. And Grace graciously would box a few for me. She said the recipe came from a friend and almond butter made it ever so perfect.
A year ago while I was browsing through Zahav cookbook , I started to get very excited about tahini. Tahini is amazing, one of the best flavors, I whipped up the best hummus from the cookbook and I was addicted to tahini. Had a few jars of it at all times.
Zahav cookbook has an incredibly simple and fantastic tahini shortbread cookie recipe in it, then came those tahini cookies on repeat. Few days later, I had the hankering for brownies, and what did I add, tahini. And almond paste like Grace suggested. This perfect brownie was born. Sesame+almond paste- Chocolate + butter is a winning combination. You’ll have to make these Tahini brownies to see for yourself.
Best Tahini Brownie Recipe Tips
- Good quality chocolate = better brownies. the biggest secrets to making great brownies is using large, good-quality chips. Ghiradelli’s 60% Cacao Bittersweet Baking Chips.
- pull them out too early than to leave them in too long. No one likes dry brownies, so err on the side of caution when you’re making this recipe. Bake them until a toothpick inserted comes out with just a few crumbs attached. If you’re on the fence, go ahead and take them out of the oven. They’ll continue to firm up as they cool!
- let them to cool. Try your best to resist eating these guys straight out of the oven. Letting them cool makes them gooier and fudgier, and they’ll be less likely to crumble when you slice them. Plus, they’ll have an even richer chocolate flavor. Trust me, it’s worth the wait for the best brownie ever!
Add ons to take this Tahini Brownies to the next level
You can bake them plain, you’ll still have a winner. For the festive season, I love to add cream cheese to make it more decadent. These truly are the best brownies you’ll ever have.
Homemade Best Brownie Recipe Ingredients
In order to take it from the ordinary to the best brownie ever, brown sugar, all-purpose flour, salt, and chocolate. Then, add these key ingredients:
- bit of water with the eggs to achieve the moist, gooey texture of boxed mix brownies without any commercial emulsifiers. And because this recipe doesn’t contain any baking powder, eggs are essential for helping the brownies puff up in the oven
- Hershey’s Special Dark Dutch-processed cocoa powder (I used Whole Foods). Make sure to sift it if it’s lumpy!
- Best quality Tahini – Whole Foods
- Vanilla Extract – 1/2 teaspoon vanilla really amps up the chocolate flavor.
That’s it! These fantastic tahini brownies are so easy.
If you make these homemade brownies, tag me at #foodfashionparty on social media. I don’t call it the best brownie for no reason:).
Stay in touch for on Instagram , Pinterest. Have a fabulous celebratory time!!
Ash.
- 2 eggs
- ½ cup dark brown sugar
- ⅓ cup tahini (if you can't find tahini paste, pulse white sesame seeds to a paste or use almond butter, cashew butter instead)
- ¼ cup crunchy peanut butter or almond butter
- 4 tbsp butter
- ¼ cup cocoa powder
- 2 oz melted chocolate (use good quality 60% bittersweet chocolate)
- ½ cup almond flour or coconut flour or you can use All purpose flour(maida)
- sea salt
- cream cheese
- White chocolate chips
- Walnuts chopped
- Preheat the oven to 325°F. Lightly spray an 8x8 baking dish with cooking spray and line it with parchment paper. Spray the parchment paper.
- In a medium bowl, combine the flour, cocoa powder, salt.
- In a large bowl, whisk together the eggs, sugar and vanilla. Add the tahini and almond butter.
- In a heat safe bowl, add the chocolate and butter and melt it. Add it to the egg mixture.
- Sprinkle the dry mix over the wet mix and stir until just combined.
- Pour the batter into the prepared pan (it'll be thick - that's ok) and use a spatula to smooth the top.
- Dot it with cream cheesse, top with walnut and chocolate chips.
- Bake for 30 minutes, or until a toothpick comes out with only a few crumbs attached (note: it's better to pull the brownies out early than to leave them in too long). Cool completely before slicing.*** Store in an airtight container at room temperature for up to 3 days. These also freeze well!
