Tahini Brownie

I saw a Lent-friendly recipe  on Maryline’s blog En Direct d’Athènes. It was for a large chocolate cake in which the butter (forbidden) was replaced by tahini and the milk (forbidden) replaced by rum!

I thought: Why don’t I try to make a brownie for Lent? Or just any day! I would use our tahini as the only fat in it as well and replace the rum with orange juice.

Not only is this brownie delicious, but it is also easier to make than pancakes! no need for a mixer, all one needs is a bowl, a wooden spoon and a sifter. I halved the recipe (hers yielded two cakes) and I will only recommend that you line your cake pan with parchment or wax paper.

That brownie is moist in the middle, crispy at the top and will leave you the (intoxicating) aftertaste of halvah in your palate. What more can one ask for?

INGREDIENTS:

  • 4.5 ounces Baking chocolate, such as 60 or 70% bittersweet, 125 g (can use chocolate chips)
  • 5 1/3 ounces of tahini (don’t forget to stir the jar before pouring) or 150 g.
  • 5 1/3 ounces of  all-purpose flour (150 g.)
  • 1 heaping teaspoon of Baking Powder
  • 5 1/3 ounces of  powdered sugar (150 g.)
  • 5 1/3 ounces  of orange juice, freshly squeezed preferably (150 g.)

METHOD:

  1. Melt the chocolate in the microwave following directions on the package; it took 1 minute, 15 seconds to melt the bar. You can also melt it in a double-boiler if you prefer.
  2. Mix the tahini, orange juice and rum or other liqueur in a large bowl. Add the melted chocolate and the powdered sugar. Mix well.
  3. Add the flour and baking powder through a sifter into the mixture. Mix well.
  4. Grease an 8 inch baking pan and line with parchment. Pour the batter and spread it as evenly as possible. Heat the oven to 350F and bake the brownies 15 to 20 minutes. Serve.

/www.wikeez.com/en/music/watch-yara-lapidus-video-le-cedre-6213. This is a short clip shot in Lebanon by Yara Lapidus, wife of designer Olivier Lapidus (whose father Ted dressed the Beatles). Yara is a Lebanese-born  musician and this is a song (in French) from her new album.

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47 Comments

  1. Posted March 6, 2010 at 9:50 pm | Permalink

    I like the idea of this tahini brownie. A bit of toasted nuttiness to chocolate sounds wonderful. Oh, and I really like your blog-the food looks wonderful.
    Leila Saida

  2. Posted March 6, 2010 at 9:59 pm | Permalink

    I bet the tahini made it really dense and gooey…just the way I like my brownies!

  3. Posted March 6, 2010 at 10:47 pm | Permalink

    Thats something new way of making brownie…using tahini is such a different and innovative idea….looks great and sounds so good..thanks for sharing…

  4. Posted March 6, 2010 at 11:01 pm | Permalink

    wow this is so cool must have had a nice nutty toasty taste, your kids have good taste to like bubble tea lol

  5. Posted March 6, 2010 at 11:46 pm | Permalink

    Great! I never even imagined using tahini in baking. Sounds yumm.

  6. Posted March 7, 2010 at 12:11 am | Permalink

    oh wow that brownie looks/sounds amazing!! yum! i’m so happy i stumbled across your blog, i would LOVE to go to beirut! i studied arabic for a little while and while i can barely speak 2 words i would still be thrilled to take a trip there :) you have a beautiful blog!

  7. Posted March 7, 2010 at 12:22 am | Permalink

    Unbelievable. I made some eggless tahini muffins last october which were filled with jam. They tasted great but I didn’t like their appearance so I was planning to perfect them so I haven’t posted them yet. Thanks for reminding me of them

  8. Posted March 7, 2010 at 5:12 am | Permalink

    Tahini? No eggs? I would have thought – NO WAY! But I can’t help but stare at the pictures because it looks sooo moist and delicious! You’ve proved me wrong.

  9. Posted March 7, 2010 at 5:35 am | Permalink

    mmm, I love halvah and I am adore brownies so it is inevitable that I will try this recipe. Thanks!

  10. Posted March 7, 2010 at 6:10 am | Permalink

    Absolutely divine, truly irresistible…

  11. Posted March 7, 2010 at 6:16 am | Permalink

    Wow, I’m sure I’d love that as I’m a big tahini fan!

    Cheers,

    Rosa

  12. Posted March 7, 2010 at 6:17 am | Permalink

    une trop belle version que je découvre!!! merci

  13. Posted March 7, 2010 at 6:19 am | Permalink

    Egg-free brownies sound pretty awesome. I don’t know the butter can be substituted with sesame paste…..the brownies must smell and taste heavenly.

  14. Posted March 7, 2010 at 6:41 am | Permalink

    You probably don’t realize just how much I love tahini. Let me tell you. A lot. I can’t wait to try these! They look so fudgy and delicious.

  15. Posted March 7, 2010 at 7:24 am | Permalink

    I met Maryline last year in Athens and she’s a lovely lady and enthused about Greek food. I must really try this Lenten Brownie soon!

  16. Posted March 7, 2010 at 8:04 am | Permalink

    Je n’aurais jamais eu l’idée de remplacer les oeufs par du tahini. Du coup, ça m’intrigue !!
    En tout cas il a l’air moelleux à souhait.
    Gros bisous et bon week-end !

  17. Posted March 7, 2010 at 8:04 am | Permalink

    How interesting! Will definitely try it!

  18. Posted March 7, 2010 at 8:22 am | Permalink

    Dense, gooey brownies are one of my favorite indulgences. This recipe is too good pass up, I must try it.

    Thanks so much for stopping by my blog to visit. I’ve enjoyed coming to visit. I’ll be back.

  19. Posted March 7, 2010 at 8:44 am | Permalink

    I like tahini and I am sure this brownie is heavenly, looks moist and delicious

  20. Posted March 7, 2010 at 9:16 am | Permalink

    J’ai du tahiné dans mon frigo.
    A tester rapidement.
    La prochaine fois que tu passeras par Paris, tu goûteras à la pâte de spéculoos.
    Ce n’est pas mauvais du tout.
    A bientôt.

  21. Posted March 7, 2010 at 9:56 am | Permalink

    I love this idea – desserts with actual “food” always seem like a nice fortified meal to me.

  22. Posted March 7, 2010 at 12:31 pm | Permalink

    i had to google what a tahini is but I would imagine that this brownie is gooey, chewy, and i-will-have-another-piece kind of brownie.
    i want to try to use tahini… i saw a bottle online and I am intrigued with the taste and texture of it… this is what I love about foodblogs, we learn new ingredients everyday! thanks for taking me to another culinary adventure!

  23. Posted March 7, 2010 at 12:37 pm | Permalink

    How interesting. I love brownies, all kinds. What a creative way to enhance the health benefits by adding tahini. I like it!

  24. Posted March 7, 2010 at 3:00 pm | Permalink

    Just made it, with blood oranges. It’s AMAZING! We love it!

  25. Posted March 7, 2010 at 5:32 pm | Permalink

    This looks so moist and fudgy — my favorite type of brownie! :) I’ll have to give this a try!

  26. Posted March 7, 2010 at 6:07 pm | Permalink

    Thanks for visiting our blog, you have a wonderful & innovative recipes here..and look at these Brownie’s with tahini,..they look so delectable…

  27. Posted March 7, 2010 at 6:59 pm | Permalink

    I loved your tahini brownies recipe…. will try it out soon:)

  28. Posted March 8, 2010 at 6:32 am | Permalink

    It looks so moist and fudgey!!

  29. Posted March 9, 2010 at 4:21 am | Permalink

    Now these are a food with protein I could eat!

  30. Posted March 9, 2010 at 5:14 am | Permalink

    OMG I can’t believe I missed this recipe, sensational, bookmarked!

    Luiz @ The London Foodie

  31. Posted March 9, 2010 at 9:29 am | Permalink

    I’m going to make these on the weekend. It sounds really good.

  32. Posted March 10, 2010 at 5:37 am | Permalink

    This recipe sounds wonderful, chocolate and no eggs or butter, my husband will love it

  33. Posted March 11, 2010 at 11:44 pm | Permalink

    What an ingenious recipe; I looking forward to trying it. I was particularly excited to see your recipe for green beans and tomatoes, a dish my grandmother and mother made often and now I make about every other week when my green beans are in season.

  34. Posted April 11, 2010 at 6:04 am | Permalink

    Wow, this looks divine. I love Tahini and use it all the time for sauces in salads and obviously all the arabic food i make but never though of using it in sweets. Definitely goingt o make this. My husband is Greek and the comment on tasting like Halva and a brownie is something he would adore.

  35. Posted April 11, 2010 at 5:31 pm | Permalink

    Hummmm this must be delicious ! Thank you for the recipe. Good continuance

  36. Posted April 22, 2010 at 6:21 am | Permalink

    So i made these and they are wonderful. Do you mind if i post them on my blog? Of course credits to you and a link to your website…. Just divine!

  37. Posted December 20, 2010 at 12:46 pm | Permalink

    Sounds very good! It’s too bad my husband doesn’t care about tahini at all, so if I make them I will risk having to eat them all by myself (what a horrible fate).

  38. Posted March 29, 2011 at 7:42 am | Permalink

    Love the taste of tahini…can’t wait to try these. They look so wonderful!

  39. Lynn
    Posted August 2, 2011 at 5:59 pm | Permalink

    Thank you so much for such lovely recipe! I made these this past Sunday and my husband and I ate them all up within two days!
    I love tahini and love to incorporate it into different dishes. I wanted to make the Lebanese caramel recipe to drizzle on top, but only had pomegranate molasses and was not sure if that would go well? Would another option be putting melted chocolate and mixing it with the tahini?

  40. Joumana
    Posted August 2, 2011 at 6:21 pm | Permalink

    @Lynn: pomegranate molasses will not do as it is sour; carob molasses from a good source, is the authentic way; however, I think that melting chocolate and mixing it with the tahini is a great alternative. I tried it once with a spread that I posted about, sort of like a middle-eastern Nutella, and it was fantastic.
    http://www.tasteofbeirut.com/2010/05/tanella/

  41. Posted November 13, 2011 at 3:17 pm | Permalink

    Hi, a friend pointed me in the direction of this recipe and I thought they looked great, especially because they are vegan. Due to a lack of tahini I made them with almond butter instead but they turned out great (there are some photos on my blog http://sthingmissing.blogspot.com/2011/11/amaretto-almond-brownies.html) Thanks!!

  42. sp
    Posted January 28, 2012 at 10:53 pm | Permalink

    I’m not a big brownie fan but I do like chocolate and tahini (or sesame anything, really). I made this two days ago and it has been a smash hit! It’s so moist, and the taste of the tahini really comes through. I didn’t have OJ so I used some pomegranate-plum juice. Delicious!

  43. Joumana
    Posted January 28, 2012 at 11:42 pm | Permalink

    @sp: So glad you liked them! I will try it with pom juice next time! Great idea!

  44. Posted August 29, 2012 at 11:12 am | Permalink

    The recipe mentions rum, but there is no amount in the ingredients. Please let me know how much, would love to make these!

  45. Joumana
    Posted August 29, 2012 at 2:11 pm | Permalink

    @Shoshana: The rum is in lieu of the orange juice; so if you use rum, skip on the orange juice and vice-versa! :)

  46. Yosh
    Posted September 19, 2012 at 1:41 am | Permalink

    Thanks – this was great. I doubled the recipe and used a 9×13 pan. I found the quantities and directions a little confusing (e.g., I’m not used to weighing flour) and the ingredient order didn’t correspond to the order in the directions. I rewrote the recipe after making my conversions and slight adaptations and also incorporated the information and corrections from the comments (to date) – here it is to save future readers the trouble. BTW, I didn’t use the sifter & it still came out great.

    Tahini Brownies

    INGREDIENTS:
    • 250g (10 oz) Bittersweet baking chocolate, e.g. 60 or 70% (can use chocolate chips)
    • 300g (10 2/3 oz = 1 ¼ cup) tahini (don’t forget to stir before pouring)
    • 300g orange juice (preferably freshly squeezed) or rum or other liqueur
    • 300g (3 cups) powdered sugar
    • 2 ½ cups (10 2/3 oz = 300g) flour
    • 1 heaping teaspoon of Baking Powder
    • 2 Tablespoons vanilla (optional)

    METHOD:
    1. Preheat oven to 350°F (175°C)
    2. Melt the chocolate in the microwave (Don’t overheat in microwave or the chocolate will seize up) or double boiler. Shortcut: melt in a stainless steel bowl placed on top of a pot of boiling water – use that bowl in step 4 so you don’t have to transfer the melted chocolate)
    3. Mix the tahini, orange juice (or rum or other liqueur) in a large bowl.
    4. Add the melted chocolate and the powdered sugar. Mix well.
    5. Add the flour and baking powder through a sifter into the mixture. Mix well.
    6. Grease a 9” x 13” baking pan or line with baking parchment. Pour the batter and spread it as evenly as possible.
    7. Bake the brownies about 20-25 minutes until top is crispy (middle may be left slightly gooey, depending on taste).
    8. Serve.

    For half quantities – use one 8” square baking pan and reduce baking time to 15-20 minutes

    Substitutions:
    • Almond butter instead of Tahini and Amaretto for 1/3 of the orange juice
    • In place of powdered sugar use caster or regular or demarra sugar, but dissolve thoroughly, stirring in warmed liquid (e.g., orange juice), then cool

  47. Yosh
    Posted September 19, 2012 at 1:49 am | Permalink

    Sorry – forgot to make the cups conversion for the orange juice in the edited version of the recipe that I just posted – it should be:
    • 2 ¼ cups (300g) orange juice (preferably freshly squeezed) or rum or other liqueur

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