Hearty Winter Cinnamon Tahini Brownies with Tempered Chocolate

What Makes This Special

This brownie recipe delivers deep chocolate flavor with a hearty Middle Eastern twist: tahini’s nutty richness and warming winter cinnamon. Slow, gentle baking ensures a fudgy center, and the crowning touch is a shiny, silver-inspired tempered chocolate glaze. Mastering chocolate tempering at home not only gives professional appeal but adds irresistible snap and shine—a winter treat that dazzles both palate and eye!

Ingredients

These brownies marry classic richness with Middle Eastern comfort. Cinnamon and tahini add depth while dark chocolate keeps things luscious and bold. The simple list means quick prep but big flavor.

For the Brownies

• Butter & Chocolate: Melted together for a smooth, fudgy base.
• Sugar & Eggs: For sweetness and structure.
• Tahini: Adds moistness and nutty, savory undertones—key for the Middle Eastern flavor.
• Cinnamon: A warming winter note that pairs naturally with chocolate.
• Flour & Cocoa: Structure and chocolate boost.
• Salt: Enhances all flavors.
• Nuts (optional): For extra crunch and authenticity (use pistachios for a classic touch).

For the Glaze

• Dark Chocolate: Tempered for shine and snap.
• Neutral Oil: For silkiness.
• Edible Silver Accents: Optional but striking for a wintery sparkle.

Instructions

Step 1: Prepare the Pan & Oven

Line a 20x20 cm square baking pan with parchment paper, leaving an overhang for easy removal. Preheat the oven to 160°C (fan) or 175°C (conventional). The lower temperature supports slow baking—a key to fudgy brownies.

Step 2: Melt Butter & Chocolate

In a small saucepan over very low heat (or a heatproof bowl set over barely simmering water), melt 120g butter and 150g chopped chocolate, stirring until smooth and glossy. Remove from heat and let cool for 5 minutes—important so the eggs don’t scramble in the next step.

Step 3: Whisk Eggs, Sugar & Tahini

In a mixing bowl, whisk together 180g sugar and 2 eggs until pale and slightly thickened (about 1 minute by hand). Stir in 1 tsp vanilla and 80g tahini until smooth. This builds structure and incorporates the nutty flavor.

Step 4: Combine Wet Ingredients

Slowly pour the slightly cooled chocolate-butter mixture into the egg mixture, whisking constantly to prevent curdling. This gentle tempering ensures a smooth, shiny batter.

Step 5: Fold in Dry Ingredients

Sift together 100g flour, 30g cocoa powder, 1½ tsp cinnamon, and ½ tsp salt into the bowl. Gently fold with a spatula just until no streaks of flour remain. If using, fold in 50g nuts. Overmixing leads to tough brownies, so use a light hand.

Step 6: Bake Slow & Low

Pour the batter into the prepared pan and smooth the top. Bake for 35-40 minutes (check at 35), until the center is just set and a toothpick comes out with moist crumbs (not wet batter). Slow cooking at a lower temp keeps the brownies fudgy—a wintery, hearty texture.

Let the brownies cool completely on a wire rack before glazing. Don’t rush—you want a solid base for tempering success!

Step 7: Temper the Chocolate (Technique Focus)

Tempering creates chocolate with a shiny finish and crisp snap—perfect for an elegant glaze.

1. Chop 100g dark chocolate finely (even pieces melt evenly).
2. Melt two-thirds (about 67g) gently over a bain marie or in short 15-second microwave bursts, stirring often. Heat until the chocolate is 45-48°C (use a thermometer for accuracy).
3. Add the remaining chocolate (seed method) and stir until fully melted and the temperature drops to 31-32°C. Add 1 tsp neutral oil and mix until smooth. If the chocolate cools too much, rewarm gently in 5-second bursts.

Mastering Tempering: Tips

• Always use a dry bowl and utensils—no water, or chocolate will seize.
• Don’t overheat; if you go above 50°C, start over with new chocolate.
• Stir constantly for even melting and shine.

Step 8: Glaze & Decorate

Pour the tempered chocolate over the cooled brownies. Use an offset spatula to smooth into a thin, even layer. For a wintry, silver look, immediately add edible silver leaf or silver sprinkles while the glaze is wet.

Let the glaze set at room temperature (15-30 minutes), then lift out and cut into 12 squares.

Pro Tips

• Use high-quality chocolate: It’s the star. Choose 70% cocoa for depth but not bitterness.
• Room temperature eggs: Incorporate more easily and prevent seizing or curdling.
• Don’t rush cooling: Cool brownies entirely before glazing, or the chocolate may dull or streak.

Troubleshooting

Brownies too dry? Overbaking is the culprit. Check a few minutes early and look for moist crumbs on your tester.

Chocolate glaze dull or streaky? The chocolate wasn’t properly tempered. Be patient and follow the temperature cues closely.

Variations

• Spiced Orange Brownies: Add 1 tsp orange zest with the cinnamon for a citrusy lift.
• Date & Walnut Brownies: Fold in 50g chopped dates and walnuts for extra Middle Eastern flair.
• No-Glaze Version: Skip the glaze for a faster, more rustic treat—dust with cocoa and sprinkle with cinnamon instead.

Storage

Store brownies in an airtight container at room temperature for up to 4 days. For longer storage, wrap tightly and freeze for up to 1 month (allow glaze to set before wrapping). For best texture, bring to room temperature before serving.

With its fudgy crumb, warming cinnamon, and glossy finish, these brownies are a cozy, crowd-pleasing winter treat—easy to make, but refined enough for a seasonal celebration!