These brownies are dark, fudgy, and addictive! The recipe is based on a brownie recipe from David Lebovitz. It was further adapted by Bon Apetit, and then I doubled it, because, why not? It’s brownies. And, indeed like most baked goods, they are better the 2nd day, so doubling makes sense in a house full of brownie-lovers.
A note on brownies – given the choice of under-baking or over-baking, always choose under-baking. So if your brownies look done at 22 mins, and they pass the moist crumb on the skewer test, remove them from the oven, rather than over-bake them. You won’t regret it!
Equipment needed: Stand mixer, or hand mixer, or a nice bicep and a whisk; 13×9 baking pan.
1. You can substitute Salted butter in this recipe, but in Step 5, reduce the amount of salt to 1 1/2 teaspoons, if desired. ( I used the full 2 tsp and it was delicious)
Keywords: Chocolate Tahini Brownies, Recipe, Tahini Fudge Brownies, Bon Apetit, tahini, brownies, easy