as this shortest, yet somehow longest month of the year draws to a close, i wanted to revisit my hands down favorite pairing- chocolate + tahini! these salted tahini olive oil brownies were originally part of another dessert- a brownie pie I have yet to get up on the blog. after getting lots of messages from people who made the pie, the one comment that kept popping up was how much they loved the brownie filling! i really love when i get feedback from you guys!!
after working on an olive oil cake recipe, i knew i wanted to work in olive oil instead of brown butter. once i decided i was going to go dairy free, i also wanted to work in a way to make these grain free, as well! after a few failed attempts with some delicious, but truly strange looking brownies, i finally landed on this combination of ingredients. with no leavening agents in these brownies and only eggs to give a little rise, these brownies stay pretty flat. they reminded me more of a warm piece of fudge more than a dense cake. they’re chewy, chocolate-y, sweet, nutty and a little salty. they are with out a doubt one of the biggest surprises to come out of my oven this year. while im normally team, “gimme all the dairy and gluten,” i find myself reaching for this recipe more and more. i hope you love them, too!
a few tips…
- olive oil- this keeps the brownies incredibly moist, while also keeping them dairy free. since olive oil is one of the main ingredients in these brownies, make sure its one you would love to eat alone. while i love using olive oil in this, if needed, you could also try refined coconut oil (unless you like the taste of coconut) or another vegetable oil
- tahini- this is another main ingredient in these brownies, but i know some of you aren’t really on board with tahini just yet. (don’t worry, i’ll convince you one day) if you don’t want to use tahini, or just can’t find tahini where you live, you can sub with any nut or seed butter. my biggest suggestion is that it be minimally processed and easily stirred.
- eggs- these are pretty essential to the structure of the brownies. i would not recommend using flax eggs in place of regular eggs for this recipe
- sugar-this is needed to keep the structure of the brownies. if you’d like to try using a substitute sugar, i would go with one that states its an equal swap for regular and brown sugar. i would NOT recommend using a liquid sweetener in place of the granules of sugar in the brownie batter
- flaky salt- this is a bit of a personal preference, but if you’ve never had a salted brownie, much less one with tahini, you should really add the salt. if you aren’t able for dietary reasons, omit the finishing topping of salt- they’re still really delicious!
salted tahini swirled olive oil brownies
- 8" square cake pan
- parchment paper
- medium sauce pan
- 1/4 c olive oil
- 1/2 c tahini, well stirred, divided (1/3 c + 3 tbsp)
- 1/2 c roughly chopped chocolate (75g)
- 1/2 c sugar, divided (110g)
- 1/2 c brown sugar (110g)
- 2 large eggs, room temperature
- 1 tsp vanilla extract
- 1/4 c dutch process cocao powder
- 3 tbsp almond flour
- 1/2 tsp salt
- 1/2 c chocolate chips
- 1-2 tsp flaky salt
- Preheat oven to 350 F, line pan with parchment paper, leaving 2" excess on at least two sides (for easy release).Whisk together almond flour, cocoa powder and salt. Set aside.
- In a small sauce pan, melt chocolate, tahini and olive oil. Once melted and glossy, remove from heat. Cool to room temperature (about 10 minutes). While chocolate mixture is cooling, place eggs and sugar into a stand mixer fitted with whisk attachment. Beat eggs and sugar for 4-5 minutes. Add vanilla, beating until well combined. Beat in cooled chocolate mixture until well combined. Whisk in dry ingredients until well combined. Fold in chocolate chips.
- Scoop even scoops of brownie into prepared pan. Press brownie evenly into corners. Using an offset spatula, smooth brownie batter across the pan. Mix together 3 tbsp tahini with 1 tbsp sugar (or liquid sweetener of choice) until well combined. Scatter 5-6 scoops of sweetened tahini on top of brownie batter. Using a toothpick, create swirls of tahini through the brownie batter.
- Bake at 350 F for 22-26 minutes. Cool in pan on a cooling rack for 30 minutes. Cool an additional 20-30 minutes on cooling rack. Top with flaky salt, slice and enjoy!
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