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easy fudgy brownie recipe
- Total Time: 170 minutes
- Yield: 9 servings 1x
- Diet: Vegetarian
Description
This decadent dessert recipe creates incredibly fudgy brownies with a salted tahini swirl for a complex flavor profile.
Ingredients
Scale
- 6 oz unsalted butter
- 6 oz dark chocolate (60-70% cacao), chopped
- 1.5 cups granulated sugar
- 3 large eggs, room temperature
- 2 tsp alcohol-free vanilla extract
- 0.75 cup + 1 tbsp all-purpose flour
- 0.25 cup unsweetened cocoa powder, sifted
- 0.75 tsp fine sea salt
- 0.25 cup tahini paste, well-stirred
- 0.25 cup powdered sugar
- 1 tbsp water
- 0.5 tsp flaky sea salt, plus extra for garnish
Instructions
- Prep the Pan and Oven: Preheat your oven to 350°F (175°C). Lightly grease a 9×9 inch square baking pan and line it with parchment paper, allowing an overhang on two sides to easily lift the brownies later.
- Melt the Chocolate Base: Place the chopped butter and dark chocolate in a heatproof bowl set over a saucepan of simmering water (bain-marie) or in a microwave-safe bowl. Stir occasionally until the mixture is completely melted and smooth. Remove from heat and let cool slightly to avoid cooking the eggs later.
- Aerate the Eggs and Sugar: In a large bowl, whisk together the granulated sugar, eggs, and alcohol-free vanilla extract. Whisk vigorously for 2-3 minutes until the mixture turns lighter in color and frothy. This aerates the eggs and contributes to the fudgy texture and shiny, crinkly top.
- Combine Wet Ingredients: Gradually pour the slightly cooled chocolate-butter mixture into the frothy egg mixture while whisking constantly until just combined. Do not overmix; stop once the batter is smooth and homogenous.
- Fold in Dry Ingredients: In a separate small bowl, whisk together the all-purpose flour, unsweetened cocoa powder, and fine sea salt. Add the dry ingredients to the wet ingredients in two additions, folding gently with a spatula. Avoid overmixing, as this develops gluten and can result in a tougher, cake-like brownie.
- Prepare the Salted Tahini Swirl: In a small bowl, prepare the tahini mixture: whisk together the tahini paste, powdered sugar, water, and flaky sea salt. The consistency should be thin enough to easily drizzle over the brownie batter.
- Layer and Swirl the Batter: Pour half of the brownie batter into the prepared baking pan and spread evenly. Dollop half of the tahini mixture over the brownie batter. Using a knife or skewer, gently swirl the tahini into the batter to create elegant ribbons. Pour the remaining brownie batter over the swirled layer, then dollop the remaining tahini mixture on top. Swirl again, taking care not to mix too thoroughly.
- Bake Until Set: Bake for 25-30 minutes, or until the edges are set and a toothpick inserted into the center comes out with moist crumbs, but not wet batter. The center should still be slightly wobbly when you remove it from the oven.
- Cool Completely Before Cutting: Remove the pan from the oven and let the brownies cool completely in the pan on a wire rack for at least 2 hours before lifting them out. This step is crucial for achieving a perfectly dense, fudgy texture and clean cuts.
- Serve and Garnish: Once completely cooled, cut the brownies into 9 or 16 squares. Sprinkle extra flaky sea salt directly onto the glossy tahini swirls before serving.
Notes
To achieve a fudgy texture and clean cuts, avoid overmixing the batter, and allow the brownies to cool completely in the pan for at least 2 hours before cutting.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 square (1/9th pan)
- Calories: 420 calories
- Sugar: 30 g
- Sodium: 150 mg
- Fat: 25 g
- Saturated Fat: 12 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 40 g
- Fiber: 3 g
- Protein: 6 g
- Cholesterol: 60 mg