The addition of tahini to the brownie batter and the balanced sweet and salty tahini swirl brings these brownies to a new level. They’re reminiscent of a chocolate-peanut butter combination but not as assertive in flavor. They are their own thing and they are ohhh-so good!
Servings
16 servings
Prep time
10 minutes
Cook time
30 minutes
Passive time
n/a
Ingredients
Brownies
1 21 oz package
Bob’s Red Mill Gluten Free Brownie Mix
3
Eggs
1/2 cup
Melted Butter
Tahini
Tahini Swirl
1/4 cup
Tahini
2 Tbsp
Maple Syrup
Pinch Salt
Instructions
Preheat oven to 325°F. Grease a 9 x 9-inch baking pan or line with parchment paper.
Pour brownie mix into large bowl. Add melted butter, eggs and tahini and mix well. Pour into prepared pan and spread evenly with a spatula.
In separate bowl combine ¼ cup tahini, 2 tablespoons maple syrup and a pinch of salt.
Dollop sweetened tahini mixture across brownie batter. Swirl together with offset spatula, toothpick or butter knife. Swirls of tahini should be visible in the brownie batter.
Bake until a toothpick inserted into the center comes out mostly clean, about 30-35 minutes. Let cool completely before cutting.
