This is a great recipe to add depth to your brownies and a wicked brittle crunch. Tahini Brownies with Sesame Brittle Recipe. Tahini is a delicious spread of roasted sesame, which has a deep nutty flavour and a rich addition to traditionally savoury dishes. Adding a swirl of tahini paste to a chocolatey brownie base has a similar result as adding a smooth peanut butter to cut through the chocolate note with a deep earthy note.
Adding a very savoury ingredient to your bakes might sound like a Willy Wonka idea but pairing it with a paste-like tahini, miso or peanut butter will elevate the richness and the chocolate notes in brownies, let your guests try them before telling them the secret to this decadent brownies.
I’ve served the brownies with addictive shards of White and Black Sesame Brittle. The secret to a brittle is to not do anything with the sugar while it warms and melts, it will be so tempting to give it a wiggle and a poke but you will just end up with a bit of crystalised mess and would need to start again from scratch. If you can’t get hold of black sesame seeds you can use all white sesame seeds but I like the contrast in colour and slight difference in flavour. As ever working with hot sugar, be very careful when handling it as sugar burns are very nasty. That said make it as it adds a great crunch and contrast to the fudgey brownie.
Equipment You'll Need
Tahini Swirl Brownies with Sesame Brittle Recipe
- Total Time: 40 minutes
- Yield: 9 Brownies 1x
Description
Makes 9 Brownies
Ingredients
For The Brownies
- 125g Unsalted Butter
- 250g Caster Sugar
- 50g Cocoa Powder
- 50g Self Raising Flour
- 2 Large Free Range Eggs
- 100g Dark Chocolate Chunks
- 50g Tahini Paste
For the Sesame Brittle
- 200g Caster Sugar
- 50g White Sesame Seeds
- 50g Black Sesame Seeds
Instructions
- Oven to 180C, line an 8″ square tin and put to one side. In a large pan, melt the butter, sugar and cocoa powder over low heat, until the butter has melted completely.
- Take off the heat and cool slightly, mix in the eggs one at a time, then mix in the flour until completely mixed in. Stir in the dark chocolate chunks.
- Pour in the brownie base into the prepared tin and smooth over the surface. Drizzle the tahini paste across the surface of the brownies, then use a cocktail stick or chopstick to swirl the tahini paste to marble through the brownie base, do not mix as you want that nice swirl to stay on the surface of the brownies.
- Bake for 20-25 mins until a skewer comes out with a few crumbs attached as you want a fudgy middle. Allow to cool and chill overnight for a great texture.
- While the brownies bake, make the sesame brittle. Line a baking sheet with baking parchment. Heat the sugar in a medium saucepan. Leave to melt, without stirring, for about 5 mins until bubbling and golden. Stir the white and black sesame seeds into the light caramel, and boil for a few seconds.
- Then pour the mix onto the baking sheet, spreading as thin as possible. Place another piece of parchment on top and another baking tin, with oven gloves, squeeze the trays together to make it nice and thin. Once hardened, bash the brittle on the counter to crack it into pieces. Can be made 1 week in advance and stored in an airtight tin.
- Serve the brownies with shards of the sesame brittle for a great contrast crunch!
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Brownies
- Method: Bake
- Cuisine: Middle Eastern
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