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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.

Course Dessert
Cuisine American
Keyword best dessert, brownies, dessert, maple, miso, tahini
Prep Time 5 minutes
Cook Time 25 minutes
Servings 12
Author we are all magic


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



  1. Add all ingredients to a small bowl, mix well with a whisk until smooth, set aside.


  1. Preheat oven to 350F and line a square pan with parchment.

  2. 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.

  3. Measure out flour and chocolate chunks and set aside.

  4. Add vanilla to the mixture in your saucepan and mix well.

  5. Add eggs to saucepan and mix until incorporated.

  6. Add flour and chocolate chunks and mix well.

  7. Spread batter evenly in your lined pan.

  8. 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.

  9. Bake for 25 minutes. Allow to cool to room temp or overnight. I loves these brownies the next day, they get fudgier.