Tahini Peanut Butter Swirl Brownies

Preheat the oven to 350F and grease and line an 8×8 square baking pan with parchment paper. Make sure the paper extends over the sides so you can easily lift out the brownies later.

In a small bowl, mix together the tahini, peanut butter, and powdered sugar for the swirl portion. Set aside.

In a large bowl, whisk together the eggs and sugar until they become pale and silky. About 1-2 minutes of fast whisking.

Next, whisk in the melted butter, tahini, and vanilla.

Sift in the flour, cocoa powder, and salt and gently fold it into the batter using a rubber spatula. Careful not to over mix.

Spread the batter into your prepared pan and fill a ziploc bag with the tahini and peanut butter mixture. Snip off one of the corners and pipe random squiggly lines on top of the brownie batter. Make sure they’re evenly distributed.

Using a toothpick, run it through the batter to create the swirls. It’s easy to get carried away here so remember, less is more.

Bake for 25-30 minutes.

Let the brownies cool for about 45 minutes at room temp, or until the bottom of the pan is no longer warm and you’re able to lift them out of the pan without the brownies bending in the center.

Now just slice and enjoy!