Tahini Mochi Brownies

Over the weekend, I asked followers on Instagram what they would like to see next, and someone said a tahini and chocolate dessert. So that’s what you’re getting with this recipe! These tahini mochi brownies are a version of the mochi brownies I did before with an updated recipe and a large dollop of tahini. Because you can never have too much tahini. I love how the earthy flavor balances out the sweetness of these brownies. It’s definitely my favorite mochi brownies I’ve made so far! Oh and they’re gluten free!

Ingredients, Substitutions & Adjustments

• Unsalted butter – I used unsalted butter for this recipe. I almost always use unsalted butter because it helps me control the amount of salt I use in my recipes.
• Dark chocolate – You can use any kind of dark chocolate you want. I just used the first chocolate I could find at the store. Mine is 56% cacao. Feel free to use one with a higher or lower cacao percentage.
• Cocoa powder – Any kind of cocoa powder should work. If you want a richer, darker chocolate flavor, I would recommend using dutch processed cocoa powder.
• Light brown sugar – Brown sugar adds sweetness and moisture to these brownies.
• Granulated sugar – Adds sweetness to the recipe.
• Vanilla extract– Adds flavor to the brownies. I use regular vanilla extract, but I would recommend vanilla paste or 1 vanilla bean if you can find it. Both of those have more flavor.
• Eggs – Adds richness to the brownies.
• Regular salt & flaky sea salt (optional) – Salt helps balance out the sweetness of the brownies. Flaky sea salt is optional. It is sprinkled over the top of the brownies to provide texture and more saltiness.
• Sweet rice flour (mochi flour) – I use Mochiko brand sweet rice flour for my recipes, but any kind of sweet rice flour should work. Note that sweet rice flour and glutinous rice flour are the same thing.
• Tahini – Use any kind of tahini you can find. Also, use as much tahini as you want. I love tahini, so I used 1/2 a cup, but feel free to use less or more.

Making my tahini mochi brownies

Preheat the oven to 350 degrees F. Grease an 8×8 baking pan with butter and line with parchment paper. Set aside. Heat the butter over high heat until it melts. Lower the heat to low. Heat the butter until small brown bits start to appear. Remove from the stove. Add dark chocolate to a small bowl. Pour the brown butter over the top and stir until all the chocolate melts. Let the mixture cool for 2 minutes. In large bowl, combine granulated sugar, brown sugar, eggs, vanilla extract, and salt. Beat with a hand mixer or stand mixer until thick and creamy (~5 minutes).

While mixing, stream in your chocolate ganache. Mix until well combined. Lastly, sift your sweet rice flour and cocoa powder into the bowl. Use a spatula to combine. Spoon batter into your prepared baking pan. Smooth it out with your spatula. Dollop spoonfuls of the tahini on top of the brownie batter. Use the back of a knife to swirl the tahini into the chocolate. Move the knife in small circles around the brownie batter to achieve the prettiest swirls. Bake for 20 minutes. Take out the brownies and smack them on the counter to get rid of some the air bubbles. Sprinkle some flaky sea salt over the top and put the brownies back in the oven. Bake for another 10 minutes. Let cool for 10 minutes before serving.

Tips on how to make the perfect tahini mochi brownies

Use a light colored pan to brown butter

It is a lot easier to brown butter using a light colored pan because it helps you see the color of the butter as it cooks. You are less likely to burn the butter.

Beat sugar and eggs until thick and creamy

Beating the eggs and sugar incorporates air into the brownies, creating a lift in the final product. This helps provide lift without any type of leavening agents like baking soda or baking powder.

Smack the brownies on the counter

This helps get rid of air bubbles in the brownies and creates a more fudgy texture.

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