Molten Chocolate Hazelnut Tahini Brownies
Total Time
1 hour 15 minutes + 1 hour chilling
Prep Time
45 minutes
Cook Time
30 minutes
Rating
5 out of 5 stars
(1)
Ingredients
16 brownies
- 1 1/2 cups (about 13 oz) Nutella (use vegan Nutella to make these dairy free)
- 2/3 cup (86g) all purpose flour, spooned and leveled
- 1/2 cup (50g) dutch processed cocoa powder
- 1/2 tsp salt
- 2 large eggs + 1 egg yolk
- 1/2 cup (100g) light brown sugar, packed
- 1/2 cup + 2 tbsp (125g) granulated sugar
- 1/2 cup (120g) unsalted tahini
- 2 tsp vanilla extract
- 4 oz dark chocolate, chopped and divided
- 1/4 cup unsalted hazelnuts, roughly chopped (optional)
- 1 tbsp toasted sesame seeds (optional)
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Preparation
Chef’s notes
Patience is key with these brownies, as it’s important to NOT slice into them when they’re still hot or warm. Allow the brownies to cool completely before slicing. First, let them cool at room temperature for about 30 minutes. Then transfer to the refrigerator for about an hour to filly set. You know they’re ready when the bottom of the pan is no longer warm to the touch.
If you’re on the fence about tahini, or if you’ve never tried it before, I urge you to not shy away from it. Its slightly bitter and savory flavor is the perfect pairing to the super sweet and rich Nutella. The flavor is also not overpowering, so if you don’t like the flavor of tahini chances are you will still like these brownies.
Store the brownies in an air tight container in the refrigerator. You can heat one up for about 10-15 seconds in the microwave if you prefer a more melty brownie, or they can be eaten chilled. They will keep for up to 6 days.