Chocolate-orange Tahini Brownies Recipe

Preheat and prep pan

Preheat oven to 350°F (175°C). Line an 8-inch (20 cm) square baking pan with parchment paper leaving an overhang for easy removal, and lightly grease the parchment.

Lightly toast and chop nuts if using: spread on a baking sheet and toast for 5–7 minutes in the preheating oven until fragrant; cool and chop coarsely.

Mix dry ingredients

In a medium bowl, sift (or whisk) together the all-purpose flour, unsweetened cocoa powder, granulated sugar, salt, and baking powder until evenly combined.

Combine wet ingredients

In a separate large bowl, whisk together the eggs, melted butter, and vanilla extract until smooth and slightly frothy.

Add chocolate spread

Fold the chocolate spread into the wet mixture. The spread may be thick — warm it slightly (5–10 seconds in microwave) if needed so it blends smoothly with the eggs and butter.

Finish batter

Gently fold the dry ingredients into the wet-chocolate mixture until just combined. Do not overmix. If using nuts, fold in about half (reserve remaining for topping). Batter will be thick and glossy.

Prepare tahini mixture

In a small bowl, stir together the tahini, orange marmalade, orange zest, and powdered sugar (if using) until smooth and spreadable. Taste and adjust: add more marmalade for sweetness or a pinch more powdered sugar if tahini tastes bitter.

Layer batter

Spread the brownie batter evenly into the prepared 8-inch pan, smoothing the top with an offset spatula or back of a spoon.

Add tahini-orange swirl

Drop spoonfuls of the tahini-orange mixture across the top of the brownie batter. Use a skewer or the tip of a knife to swirl the tahini mixture through the batter in gentle figure-eights or swirls to create a marbled pattern. Avoid over-swisting to keep distinct ribbons.

Top and finish

Sprinkle the remaining chopped nuts (if using) over the top and lightly scatter flaked sea salt over the surface, concentrating a little in the center for contrast.

Bake

Bake in the preheated oven for 22–28 minutes, until the edges are set and a toothpick inserted into the center comes out with a few moist crumbs (not wet batter). Baking time will vary by oven; start checking at 20 minutes.

Cool in the pan on a wire rack for at least 30 minutes, then use the parchment overhang to lift the brownies out. For cleaner slices, chill in the refrigerator for 20–30 minutes before cutting.

Slice into 9 or 12 squares. Serve at room temperature. Store airtight at room temperature for up to 3 days or refrigerated for up to 5 days. Bring to room temperature before serving if chilled.