Tahini Marbled Brownies
These Tahini Marbled Brownies offer a delightful twist on a classic dessert. Utilizing a convenient brownie mix, rich chocolate batter is artfully swirled with creamy tahini, creating a visually appealing marble effect and a sophisticated, nutty flavor profile. Easy to prepare, they promise a decadent treat with a unique hint of sesame.
Equipment
- 1 9x13 inch Baking Pan Preferably light-colored metal for even baking
- 1 Large Mixing Bowl
- 1 Whisk Or electric mixer for brownie batter
- 1 Rubber Spatula
- 1 Small Knife or Spoon For marbling
Ingredients
Main
- 1 box 14.7 oz Betty Crocker™ Lower Sugar Double Chocolate Fudge Brownie Mix
- Water vegetable oil, and egg called for on brownie mix box for cakelike brownies
- 1/4 cup tahini well stirred
Instructions
- Preheat your oven to 350°F (175°C) or as directed on the brownie mix box for cakelike brownies. Grease and flour a 9x13 inch baking pan.
- In a large mixing bowl, prepare the brownie mix according to package directions, specifically using the water, vegetable oil, and egg amounts specified for cakelike brownies.
- Pour approximately two-thirds of the prepared brownie batter into the greased baking pan, spreading it evenly with a rubber spatula.
- Ensure the tahini is well-stirred in its container before measuring. Drizzle the 1/4 cup of well-stirred tahini over the brownie batter in the pan.
- Carefully spoon the remaining one-third of the brownie batter over the tahini layer.
- Using a butter knife or the tip of a small spoon, gently swirl the tahini and the top layer of brownie batter together to create a marbled effect, being careful not to overmix the layers.
- Bake for the time recommended on the brownie mix box for cakelike brownies, typically 28-31 minutes.
- To check for doneness, insert a wooden toothpick 2 inches from the center of the brownies; it should come out with moist crumbs, not wet batter.
- Remove the pan from the oven and place it on a wire rack to cool completely. This is crucial for achieving the desired texture and for clean cutting.
- Once completely cooled, cut the brownies into 16 even squares and serve.
Notes
Ensure tahini is well-stirred before measuring to achieve the correct consistency for marbling; it prevents separation and ensures smooth incorporation. When marbling, avoid overmixing the tahini into the batter; a few gentle swirls are sufficient to create distinct patterns without fully incorporating it. Baking time is critical; test for doneness with a toothpick inserted 2 inches from the center – it should come out with moist crumbs, not wet batter, and definitely not dry, as overbaking leads to dry brownies. Cooling completely on a wire rack before cutting is essential for clean slices and a fudgy texture. A sprinkle of flaky sea salt on top before baking can enhance the chocolate and tahini flavors.