Dark Chocolate Sea Salt Tahini Brownies

Hi Annie, you could break up pieces of a chocolate bar instead! We haven’t tested this recipe without melting the chocolate chips in coconut oil – it may affect the texture or overall chocolatey flavor of the brownies.

Can I leave out the melted chocolate chips? Or is there something else I can sub for?

These are so delicious! I love a fudgey brownie and these were so good. They were a little too salty (even without the optional sea salt at the end) to my taste so next time I’ll mix the salted dark chocolate tahini with the unsalted. There will definitely be a next time for these!

These are crazy delicious. I made them in an 8×9 pan, and after 24 minutes, they were a little dry and chewy—perfect for me!

I realized too late I did not have enough chocolate tahini, and I used 3/4 C regular tahini and 1/4 chocolate. Next time, I am going to use the regular chocolate tahini (not w salt) and I will add mini marshmallows or white chocolate chips.

The batter is so think, I thick you could also make these as cookies.

Hi Jeanne, yes that substitute for oil should work in this recipe.

Can I sub vegetable oil for coconut oil ? Thanks

Thank you for the answer. It’s a good recipe. Notes: I needed a third large egg to get things moving during mixing—the batter became too thick to incorporate solids with two eggs.

That’s a great question! Our recipes are mainly developed using natural cocoa powder. However, if you have Dutch on hand or prefer the taste, feel free to swap it and try it out!

Dutch or natural cocoa powder. This is a question I have about several of your recipes. Thanks!!

I’ve made these with flax eggs and the regular soom tahini and left out the chocolate chips and coconut oil and was still yummy! Have made these so often and different variations- not a bad batch yet!

OMG these are amazing!!!

Hi Anita! We haven’t tried freezing these brownies but you’re welcome to test it out. We suggest letting them thaw on the countertop at room temperature or popping them in the microwave for 15 second intervals for a hot, fudgey treat.

Can these brownies be cut and individually frozen? Does it change the texture when thawed and reheated?

Hi Robert – we recommend using https://whisk.com/recipe-nutrition-calculator/, where you can copy and paste the recipe and it will calculate the nutritional information for you!

These are WONDERFUL!! Very dark, dense, rich and fudgey. Not for the faint of heart!!! I added a 1/8-1/4 tsp of espresso powder to kick it up a notch, which we all really liked.

Please provide the nutritionals on this brownie recipe, which looks enticing

The good and the bad about these brownies. The good – “they are “to die for delicious”! The bad – I may get addicted to them. They have a serious rich dark chocolate flavor and a moist fudgy texture. Fantastic!!

Kosher seasonal

What is soom chocolate, it that a type of chocolate or a brand?
Thanks
Sandy

I will make the brownies. Thank you