Chocolate Tahini Brownies

Chocolate Tahini Brownies

Christmas is the season of joy, of gift-giving, and of families united! It’s also a time to do more of the things you love and NKD Living Founders Sam and Sophie have been cooking up a snow storm this Christmas! Sophie's shares a twist on her best brownie recipe, her Chocolate Tahini Brownie Recipe!

These are an interesting twist on a popular classic and can be easily kept for snacking or served to dinner guests with low-calorie chocolate sauce/ melted chocolate and ice cream. A real treat for almost any occasion and super easy to make! I originally tried a variation of this recipe a few years ago and it worked a treat but I just forgot about it. There are so many recipes to try that sometimes you just forget all about a favourite from a particular period and this definitely happened to me with this one. I recently rediscovered a similar version of this recipe in BBC GoodFood’s December issue and I had to revisit the recipe again - isn’t it funny how recipes can bring back memories!? 


INGREDIENTS (Serves 10):
💚 2 large Eggs
💚 130g unsalted Butter
💚 120g dark or low-calorie Chocolate plus extra for serving (30g)
💚 120g Self-Raising Flour
💚 1/4 tsp Baking Powder
💚 2 heaped tbsp Tahini 
💚 75g Walnuts (chopped)
💚 100g Dried Fruit (I used sultanas, apricots and cranberries but use whatever is leftover from Christmas)
💚 Pinch of Salt




1. Pre-heat your oven to 180C. Sophie used a 20cm square brownie tin but any medium sized tray will do, start by buttering the tin and lining with baking paper.

2. Melt the chocolate in a heatproof bowl over a pan of simmering water and slowly but constantly stir until it all melts. Allow to cool once melted.

3. In a mixing bowl, combine the flour, baking powder, walnuts, dried fruit and a pinch of salt.

4. In a separate mixing bowl (will need to be a similar size or bigger than the first), beat the butter and Erythritol GOLD until well combined with an electric whisk. Add an egg, and a heaped tbsp of the flour mixture into the butter mixture, beat the butter mixture until smooth and combined and then do the same with the other egg. Now add the rest of the flour mixture to the butter mixture, by adding 1 heaped tbsp at a time and beating until combined in between each addition until the flour mixture is fully incorporated into the butter mixture.

5. Add the cooled melted chocolate to the wet mixture and beat until smooth and evenly distributed. Now add in the heaped tablespoons of tahini and gently fold into the mixture.

6. Pour the mixture into the prepared brownie tin and smooth down with a spatula. Bake for 25-30 minutes. I set a timer for 20 minutes and then check the bake by piercing the centre with a clean knife - the mixture should be a little tacky but the knife should come out largely clean. Also give the tin a bit of a wobble - if the centre remains firm your there! If it moves, leave the mixture in for 3-5 more minutes and check again. 

7. Once cooked, leave to cool for 15 minutes in the tin, if serving immediately for a dinner party, pop your extra chocolate on to melt and take your ice cream out of the freezer at this point - by the time it defrosts your brownie can be lifted from the tin by the baking paper and cut up for serving. If using for snacking, leave to cool completely on a cooling rack, store for up-to 3 days in an airtight container.


So there we are! We hope you enjoy Sophie’s Tahini Brownies! In the seven years NKD Living has been operating, Sam and I have never enjoyed baking and cooking more than we have over the past year and a half! It’s kept us healthy, sane, married and given us an outlet where restrictions and lockdowns have put pressure on every other aspect of our normal day-to-day lives. We wish you all a Merry Christmas and a Happy New Year 2022!

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