The magic of this recipe is the holy trinity of swirl ingredients! I use the combination of tahini, miso, and maple often in both sweet and savory recipes. I love to make up a dressing with this combo for broccoli, slaw, or crushed chickpeas . I also love it in cookies or on ice cream. I’m so glad I tried it out as a swirl in brownies because I don’t think I’m going to have brownies without this tahini, white miso, and maple syrup swirl in the future!
You can add this swirl to your favorite brownie recipe. It would work with black bean brownies, gluten-free brownies, chocolate brownies, or you could use my favorite go-to cocoa brownie recipe from Smitten Kitchen.
I ordered all of the ingredients for these swirled brownies from GORILLAS in Brooklyn. I ordered using the Gorillas app from my sofa and in minutes the Gorillas delivery was at my doorstep, a few minutes later I had all of the ingredients measured in my mixing bowl, then they went into the oven, and 25-minutes later I had a hot pan of brownies in front of me. Idea to sourcing ingredients via Gorillas to first bite was less than an hour!
Use my code OTHERPAUL20 to save $20 off of your first order with Gorillas. Get the app in your favorite app store.
I always try to source the BEST ingredients I can when I’m baking. In this batch of brownies I used Kerrygold Butter, Seed+Mill Tahini, Miso Master Mellow White Miso Paste, Hershey’s Special Dark Cocoa Powder, and Maple Syrup from a jug my mom gave me!
How can I describe the tahini, miso, and maple combination? It’s sort of a deep richness with a touch of salt from the miso, the sesame nuttiness of the tahini and the complex touch of sweetness from the maple syrup.Print Recipe
Cocoa Brownies with a Tahini, Miso, and Maple Swirl
Fudgy cocoa brownies with a deeply rich and decadent swirl of tahini, white miso paste, and maple syrup. My go-to brownie recipe is from Smitten Kitchen. I have just slightly altered Deb's recipe.
For the Swirl:
- 65 g Tahini, I used Seed+Mill brand ¼ cup
- 2 tsp Miso Paste, I used mild white miso
- 2 tbsp Mpale Syrup, I like darker maple syrup
- sesame seeds for sprinkling optional
For the Brownies:
- 140 g salted butter, I used Kerrygold 10tbsp
- 250 g sugar 1 ¼ cup
- 65 g Hershey's Special Dark Cocoa, or your favorite ¾ cup plus 2tbsp
- 1 tsp vanilla paste or extract
- 2 eggs
- 65 g all-purpose flour ½ cup
- 75 g semi-sweet chocolate chunks ⅔ cup
Add all ingredients to a small bowl, mix well with a whisk until smooth, set aside.
Preheat oven to 350F and line a square pan with parchment.
Add butter, cocoa, and sugar to a medium saucepan and mix over low heat until melty and incorporated. Make sure it doesn't burn. Set aside to cool.
Measure out flour and chocolate chunks and set aside.
Add vanilla to the mixture in your saucepan and mix well.
Add eggs to saucepan and mix until incorporated.
Add flour and chocolate chunks and mix well.
Spread batter evenly in your lined pan.
Dollop the miso, tahini, maple mixture all over the batter. Use a knife to swirl it around the batter. You can poke some of it down into the middle of the batter. Top with a sprinkle of sesame seeds if you wish.
Bake for 25 minutes. Allow to cool to room temp or overnight. I loves these brownies the next day, they get fudgier.