Tahini Brownies

With this recipe we let our chefs stray away from the traditional or expected and they came up with a warm gooey brownie, with buttery tahini sauce inside and on top. It’s along the lines of a chocolate peanut butter brownie but without the peanut allergens.

4 tablespoons butter, salted
4 ounces chocolate (bittersweet), chopped
3 tablespoons cocoa powder
3 eggs (large)
1 cup and 2 tablespoons sugar
1 tablespoon vanilla extract
1 teaspoon kosher or sea salt
¾ cup tahini
⅓ cup flour (all purpose)


    1. Preheat oven to 350°F. Line 8” square baking pan with foil, and lightly coat with butter.
    2. Melt butter over medium heat. Remove from heat and pour over cocoa powder and chopped chocolate. Whisk to combine.
    3. In a large bowl, whisk eggs, sugar, vanilla, and salt. Then whisk in tahini. Fold in the flour. RESERVE ½ cup of the tahini mixture for top garnish.
    4. Combine the remaining tahini mixture with the melted butter and chocolate to form brownie batter. Pour into buttered baking pan.
    5. Using reserved tahini mixture, evenly place dollops (approx. 6) across the whole pan, leaving some brownie batter showing.
    6. Cut or swirl into batter with a butter knife or fork to create a marbled effect. Be careful not to overwork it.
    7. Place into oven, bake at 350°F for about 28-30 minutes or until toothpick inserted into center comes out clean.
    8. Allow to cool before cutting into squares.

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