Easy ‘Passover friendly’ Tahini Swirled Brownies
This recipe is by Adeena Sussman, author of over 14 cookbooks, including one of our very favorites, Sababa, voted one of the best of 2020 by the New York Times!
We gave this recipe a bit of ‘Seed + Mill’ flair, by adding some halva and tahini! But, if you don’t eat sesame seeds during Passover, you can leave these two ingredients out and go with Adeena’s original suggestion of adding in marshmallows!
Makes 12 brownies.
1/2 c (1 stick) butter (or margarine, if you are looking for a dairy free option)
Plus extra for greasing the pan
12 oz semi-sweet or bittersweet chocolate chips
¾ c sugar
1 tsp vanilla extract
1 tsp instant coffee granules, dissolved in 1 teaspoon warm water
½ c matzoh cake meal (you could try this with finely ground almonds as well)
1 tbs potato starch
¼ tsp sea salt
4 tbs Seed + Mill Organic Tahini (leave out if you are not eating sesame during Passover)
1 c chopped Seed + Mill Halva (any of our flavors would be great here) or mini marshmallows if not using halva for this recipe
½ c chopped walnuts (optional, if looking for nut free)
1. Preheat oven to 350°F.
2. Grease an 8 x 8-inch baking pan with butter (or margarine if dairy free) and set aside.
3. Combine the chocolate chips and butter in a bowl and place the bowl over a pot of simmering water until the chocolate has melted. Be careful not to burn the chocolate, by adjusting the water temperature. Once melted, give it a stir and set aside to cool.
4. Whisk the eggs, sugar, vanilla, and coffee in a medium bowl and set aside.
In another bowl, whisk together the Matzo meal, potato starch, and salt.
5. Whisk the egg mixture into the dry mixture until incorporated, then fold in the melted chocolate mixture until incorporated.
6. Fold in the chunks of halva (or marshmallows) and nuts until just combined.
7. Pour the batter into the prepared pan.
8. To create your tahini swirl, dollop 4 tbs of tahini in the 4 quarters of the baking dish. Using the back of a small spoon (or the other end of a fork, knife etc.), create a swirling pattern by gently dragging the end of the spoon through the batter. Check out this instruction video here! Leave out the tahini if you don’t eat seeds during Passover.
9. Bake for 35-40 mins until the top is slightly cracked and firm.
10. Cool and cut into squares.
These brownies are intentionally fudgy and ‘gooey’ on the inside (rather than a traditional cake style brownie). These will last in an airtight container for up to a week.
Also in Recipes
This recipe comes from Jessie Sheehan's new book Snackable Bakes, which we cannot wait to bake our way through!
"These are a take on my MIL’s Oh Henry!® bars, a fantastically chewy and flavorful bar cookie, that gives off plenty of the caramel/peanut/chocolate vibes of the actual candy. That is due to a slightly nutty oat base that is briefly cooked on the stovetop, baked, and then topped with a chocolate glaze. They were on regular rotation when my husband was growing up and I’m still jealous about that. Here, I’ve given them a little tahini makeover (usually they call for peanut butter) and I’m pretty darn excited about it."
We had a lot of fun making these skewers with the vegan kelp “meat” made by our friends at Akua! Anything that involves a grill, warm weather, good company and delicious whole ingredient food is going to keep us happy!
We paired these skewers with a vibrant, herby tahini sauce that is perfect as a skewer dipping, drizzle sauce, salad dressing or crudite dip!