A Flavor Journal's Espresso Tahini Brownies

A Flavor Journal's Espresso Tahini Brownies

A Flavor Journal's recipe for espresso tahini brownies is made in a loaf pan & makes eight little brownies.


2 ounces
70% Bittersweet Dark Chocolate Baking Bar, chopped
1 tablespoon
olive oil
1 tablespoon
unsalted butter
¼ cup
creamy tahini, divided
SCHARFFEN BERGER Unsweetened 100% cacao dark chocolate cocoa powder
1 teaspoon
finely ground espresso
¼ cup + 1
sugar, divided
1/4 cup
brown sugar
large egg
1 teaspoon
1/4 cup
¼ tsp
kosher salt
flaky sea salt


    1. Line a 9x5 or 8x4 loaf pan w/ parchment paper, leaving a 1” overhang on the sides.
    2. Preheat oven to 350 F.
    3. Melt the chocolate, olive oil, butter, 2 tbsp. tahini, cocoa powder, & espresso in a double boiler until smooth & shiny. Remove from heat & set aside to briefly cool.
    4. In a separate bowl, whisk the sugars (¼ cup granulated), egg, and vanilla. Slowly pour the melted chocolate to the sugars, whisking constantly.
    5. Fold in the flour and salt until just combined.
      Pour the brownie batter into the prepared loaf pan and smooth to the edges until it is level.
    6. In a small bowl, whisk 2 tbsp. of creamy tahini with 1 tsp. granulated sugar. Use a teaspoon to scoop this tahini mixture on top of various parts of the brownie batter. Use a toothpick to swirl the tahini into the brownie batter.
    7. Bake for 20-23 minutes at 350 F. (Do not overbake).
    8. Remove from the oven, and immediately sprinkle with flaky salt. Let the brownies cool in the pan for 10 minutes, then use the overhanging parchment paper to transfer them to a wire baking rack to cool for another 10 minutes.
    9. Cut in half lengthwise, then into quarters widthwise.
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