12 Serves
59 Mins
3 g
29 g
13 g
Preheat your oven to 175°C and grease a square baking pan.
Ingredients, vitamins, and health benefits
Flour
Cocoa Powder
Flag a recipe, ingredient, instruction, timing, or safety issue for review.
Vitamin E
0 mg / 15 mgVitamin K
0 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
0 mg / 1.3 mgVitamin B3
0 mg / 16 mgVitamin B5
0 mg / 5 mgVitamin B6
0 mg / 1.7 mgVitamin B12
0 µg / 2.4 µgFolate
11 µg / 400 µgCalcium
20 mg / 1,300 mgIron
1 mg / 18 mgMagnesium
24 mg / 420 mgPhosphorus
82 mg / 1,250 mgPotassium
90 mg / 4,700 mgSodium
15 mg / 2,300 mgZinc
1 mg / 11 mgCopper
0 mg / 0.9 mgManganese
0 mg / 2.3 mgSelenium
5 µg / 55 µgFiber
2 g / 28 gSugar
16 g / 50 gSaturated Fat
7 g / 20 gCholesterol
59 mg / 300 mgCaffeine
5 mgNet Carbs
27 gAlcohol
0 g
In a mixing bowl, whisk together the flour, cocoa powder, and a pinch of salt.
In a separate bowl, cream together the butter and sugar using a hand mixer until light and fluffy, then beat in the eggs.
Gently fold the dry ingredients into the wet mixture until just combined, then pour the batter into the prepared baking pan.
Drizzle the tahini over the top of the batter and use a knife to swirl it through the brownie mixture.
Bake in the preheated oven for 30 minutes, or until a toothpick inserted into the center comes out with a few moist crumbs.
Butter
Sugar
Egg
Tahini
Vitamin A
13 µg / 900 µgVitamin C
0 mg / 90 mgVitamin D
0 µg / 20 µgVitamin E
0 mg / 15 mgVitamin K
0 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
0 mg / 1.3 mgVitamin B3
0 mg / 16 mgVitamin B5
0 mg / 5 mgVitamin B6
0 mg / 1.7 mgVitamin B12
0 µg / 2.4 µgFolate
11 µg / 400 µgCalcium
20 mg / 1,300 mgIron
1 mg / 18 mgMagnesium
24 mg / 420 mgPhosphorus
82 mg / 1,250 mgPotassium
90 mg / 4,700 mgSodium
Fiber
2 g / 28 gSugar
16 g / 50 gSaturated Fat
7 g / 20 gCholesterol
59 mg / 300 mgCaffeine
5 mgNet Carbs
5
g13
g20
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Japanese
Zinc
1 mg / 11 mgCopper
0 mg / 0.9 mgManganese
0 mg / 2.3 mgSelenium
5 µg / 55 µgAlcohol
0 g