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Tahini Swirl Brownies

Here's a recipe inspired by an idea from my good friend and baking colleague Dawn Woodward of Evelyn's Crackers. You start with brownies and then top them with a swirl of sweetened tahini that gives a delightful nutty depth of flavor and richness. Be sure to use untoasted sesame oil in the batter; the dark, toasted kind would be too strong.
16 Servings - 50 min -
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Servings:16  | Calories:196 | Total Fat:12g  | Chol:42mg  | More
Nutritional facts are per serving and accuracy is not certain.
Total Fat 12g
18 %
Sat Fat 4g
20 %
Total Carb 21g
7 %
Fiber 1g
4 %
Sugars 15g
Cholesterol 42mg
14 %
Sodium 115mg
5 %
Protein 3g
6 %
42% Others combined
19% Granulated sugar
19% Sesame oil
18% Bittersweet chocolate
Percentages based on 2000 calories diet. Data may be incomplete or calculations inaccurate - Learn more.


Cooking spray
1/4 cup untoasted sesame oil
3 tablespoons butter, coarsely chopped
4 ounces bittersweet chocolate, coarsely chopped
3/4 cup granulated sugar
3 large eggs, divided
1 teaspoon vanilla extract
1/2 teaspoon salt
3 ounces all-purpose flour (about 2/3 cup)
1/4 cup tahini (sesame seed paste), at room temperature
1 tablespoon brown sugar

Directions : View recipe directions on
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