Mocha Brownies with Olive Oil and Tahini Swirl
Servings 16 servings
Calories 250kcal
Ingredients
- 105 grams
mild extra virgin olive oil
(½ cup plus 1 teaspoon), divided - 200 grams granulated white sugar (1 cup)
- 106 grams packed light brown sugar (½ cup)
- 2 large eggs cold
- 1 large egg yolk cold
- 14 grams pure vanilla extract (1 tablespoon)
- 135 grams unbleached all-purpose flour (1 cup plus 2 tablespoons)
- 57 grams cocoa powder (2∕3 cup)
- 7 grams espresso powder (1 tablespoon)
- ½ teaspoon fine sea salt
- 85 grams semi-sweet or dark (60% cocoa) chocolate chips (½ cup)
Tahini Swirl
- 83 grams tahini (1∕3 cup)
- 22 grams confectioners’ sugar (3 tablespoons)
- 1/8 teaspoon fine sea salt
- 4 grams pure vanilla extract (1 teaspoon)
- 42 grams ice-cold water (3 tablespoons)
Instructions
- Arrange an oven rack in the middle position and preheat the oven to 325°F (165°C).
- Lightly coat an 8-inch (20-cm) metal baking pan with 5 grams (1 teaspoon) of olive oil. Line the pan with parchment paper, leaving the edges hanging over two opposing sides to help lift the brownies from the pan.
- In a medium mixing bowl, add the white sugar, brown sugar, 100 grams (½ cup) of the olive oil, eggs and yolk, and vanilla extract. Stir vigorously to combine.
- In a small mixing bowl, whisk together the flour, cocoa powder, espresso powder, and sea salt. Add the mocha mixture to the sugar mixture and stir to combine. Stir in the chocolate chips.
- Make the tahini swirl. Stir the tahini until smooth.
- In a small mixing bowl, combine the tahini, confectioners’ sugar, salt, vanilla extract, and water. Stir well to combine.
- Pour the brownie batter into the prepared pan and smooth the top with an offset spatula. Dollop the tahini mixture on the batter in 3 rows of 3 dollops (9 total).
- Drag a wooden skewer or the tip of a paring knife through the batter, first vertically and then horizontally, to create swirls.
- Bake until a toothpick inserted in the center comes out with a few moist crumbs at the tip, 35 minutes.
- Remove the pan from the oven and let the brownie block cool for 10 minutes.
- Use the parchment sling to lift the brownie block from the pan. Allow the block to cool completely to room temperature to ensure that the pieces cut cleanly, at least 1 hour. The longer the brownies cool, the more cleanly they will cut.
- Cut 4 rows in each direction to create 16 pieces.
Notes
Recipe reprinted with permission from Lebanese Baking: More Than 100 Recipes for Sweet and Savory Baked Goods by Maureen Abood (Countryman Press, 2025).
Notes from author Maureen Abood:
"Experimenting with nonessential butter in recipes, I tried using olive oil in homemade brownies. My mother made such deep, dark, chewy treats that it didn’t seem possible to achieve something similar without butter—but, habibi, the olive oil! A mild extra virgin olive oil beautifully enhances the chocolate flavor with a coffee boost. The swirl of tahini on top adds a savory, whimsical touch to these rich brownies."
- You can store the brownies in an airtight container at room temperature for up to 4 days.
- When swirling the tahini atop the batter, take care not to overswirl or run the tahini too deeply into the brownie batter, so that the swirls stay larger and more distinct without disappearing into the brownies.
- Don’t overbake these! You want the brownies to taste fudgy and moist.
- For easier and cleaner cutting, clean the knife after each cut.
Nutrition
Calories: 250kcal | Carbohydrates: 34g | Protein: 3g | Fat: 12g | Saturated Fat: 3g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 6g | Trans Fat: 0.003g | Cholesterol: 35mg | Sodium: 105mg | Potassium: 138mg | Fiber: 2g | Sugar: 24g | Vitamin A: 53IU | Vitamin C: 0.2mg | Calcium: 28mg | Iron: 1mg
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