Tahini-swirl brownies with crushed pistachios

These indulgent chocolate brownies have a subtle teaspoon of spice, the ras-al hanout spice mix adds a warming, cinnamon and nutmeg flavor that is barely traceable but wonderful.

Tahini is a condiment made of toasted ground hulled sesame, which create its nutty, toasted flavor and is one of the main ingredients in hummus and other delicious dips such as baba ganoush, which is made of blackened aubergine and has a distinct smokiness. Tahini is an incredibly versatile flavor, in addition to its usage as an ingredient in savory dishes, it features in many sweet desserts and cakes. These are best-served slightly warm (microwave for 10 seconds or more) with ice cream, juicy raspberries and crushed pistachios.

INGREDIENTS (makes 10)

  • 50g of unsalted butter

  • 100g of dark chocolate chips or dark chocolate

  • 3 tbsp of cocoa powder

  • 2 tsp of vanilla extract

  • 1 tsp of rock salt

  • 1 tsp of ras al hanout

  • 200g caster sugar

  • 2 large eggs

  • 120g of tahini

  • 50g of plain flour

  • slosh of milk

  • handfull of unsalted pistachios


  1. Find a 20cm square non-stick baking tray and grease with butter (or use greased baking parchment). Set your oven to 180.c

  2. In a small saucepan, on a very low heat gently melt the butter. Once the butter is liquid, remove the pan from the eat and add the chips and cocoa powder, stirring through any lumps.

  3. In a large mixing bowl, using a hand-held whisk beat the eggs, sugar, vanilla and salt to form a slightly thick mixture. Reserving about 500g of tahini for later, add the remaining tahini slowly to the mixture and whisk to combine. Now fold in the flour gently. Add the melted chocolate, stir until batter is well combined.

  4. Pour the batter into the pan you prepared. Spread evenly by shaking the tray gently.

  5. With a spoon, dollop blobs the reserved tahini mixture across the top of the brownie mixture and then with the tip of a butter swirl the tahini dollops thoroughly into the surface, leaving a cream swirl.

  6. Bake for 28-30 minutes, until the edges peel away from the side but the center remains a little moist. Remove from the oven. Cool in the for 30 minutes before cutting.

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