The tahini gives the fudge brownies a slightly nutty flavour and makes you wanting more.
I had leftover chocolate from making bonbons and thought it would be best to use in it a brownie! What makes these fudge brownie extraordinary is the tahini ganache swirled into the mixture, which gives a slightly nutty flavour that's not too overpowering.
I know from experience that as easy as it sounds in making brownies, it can go wrong when you bake them. Just make sure you don't overbake these otherwise you won't get that gooey fudgy texture.
This recipe was adapted from my original recipe here, but I adjusted the amount of sugar as I thought it was necessary in order to taste the tahini.
Makes: 20 brownies | Prep time: 15 minutes | Baking time: 30 minutes
200g dark chocolate, roughly chopped
175g unsalted butter
250g caster sugar
130g plain flour, sifted
Pinch of salt
Icing sugar to decorate (optional)
50g dark chocolate
Preheat your oven to 170°C/350F/gas mark 3. Line a 10" x 8" baking tray with greaseproof paper
Melt the chocolate and unsalted butter in a heatproof bowl and place it over a simmering pot of water. Make sure that the bowl does not touch the boiling water. You can alternatively do this in the microwave, but make sure you do this in 30-second intervals to avoid the chocolate burning. Mix in between intervals
Once completely melted, remove from the heat and stir in the caster sugar until fully incorporated. Go ahead and add in the flour and salt, making sure it's fully mixed in. Lastly, add in the eggs and mix until thick and smooth. Pour or spoon your mixture into the prepared baking tray
To make the ganache, melt the chocolate and mix into the tahini. Dollop about a teaspoon of the ganache all over the brownie mixture until it's finished and then using a toothpick or a wooden skewer swirl it around.
Bake in the preheated oven for 25-30 minutes or until flaky on top. Be careful to not over bake as they will go dry.
Decorate with icing sugar when the brownies have cooled.