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Decadent Tahini Dark Chocolate Swirl Brownies with Pistachios and Rose Salt

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These brownies combine rich dark chocolate with a nutty tahini swirl, crunchy pistachios, and a delicate floral-salty rose salt finish for a decadent and elegant treat.

Ingredients

Scale
  • 8 oz (225 g) dark chocolate, chopped or high-quality chips
  • 1/2 cup (115 g) unsalted butter, melted
  • 1 cup (200 g) granulated sugar
  • 3 large eggs, room temperature
  • 3/4 cup (95 g) all-purpose flour, sifted
  • 1/4 cup (25 g) unsweetened cocoa powder, sifted
  • 1/3 cup (80 g) tahini, well-stirred
  • 1/2 cup (60 g) pistachios, shelled and roughly chopped
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon flaky rose salt (optional but recommended)
  • 1/4 teaspoon salt

Instructions

  1. Preheat your oven to 350°F (175°C). Line an 8×8 inch baking pan with parchment paper, leaving an overhang for easy removal.
  2. Melt the dark chocolate and unsalted butter together in a microwave-safe bowl in 30-second bursts, stirring until smooth and glossy. Set aside to cool slightly.
  3. In a large bowl, whisk granulated sugar and eggs until pale and slightly fluffy, about 2 minutes. Add vanilla extract.
  4. Slowly pour the melted chocolate-butter mixture into the sugar-egg mixture, stirring gently to combine.
  5. In a separate bowl, sift together the all-purpose flour, cocoa powder, and salt. Gradually fold the dry ingredients into the wet mixture using a spatula until just combined. Do not overmix.
  6. In a small bowl, stir the tahini to loosen it. Dollop spoonfuls of tahini over the brownie batter in the pan. Use a butter knife or skewer to gently swirl the tahini through the batter to create a marbled effect.
  7. Sprinkle the chopped pistachios evenly over the top and press lightly into the batter.
  8. Bake for 25-30 minutes, checking at 25 minutes with a toothpick inserted in the center; it should come out with a few moist crumbs but not wet batter. The edges should look set and slightly pulled away from the pan.
  9. Immediately after baking, sprinkle flaky rose salt over the top.
  10. Let the brownies cool completely in the pan on a wire rack for at least one hour before slicing.

Notes

Use natural, smooth tahini without added sugar or salt for best flavor. For gluten-free, substitute all-purpose flour with a gluten-free blend or almond flour. If tahini is too thick to swirl, warm slightly in microwave for 10 seconds. Avoid overmixing the batter to keep brownies tender. Let brownies cool completely before slicing for neat pieces. Rose salt is optional but adds a unique floral-salty finish; flaky sea salt can be used as a substitute.

Nutrition

Keywords: brownies, tahini, dark chocolate, pistachios, rose salt, dessert, swirl brownies, nutty brownies, chocolate dessert

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