Miso Tahini Brownies

This recipe for Miso Tahini Brownies is an easy way to jazz up any boxed brownie mix. The salty and earthy flavours from miso and tahini balances out the overall sweetness of the brownies.

Course Dessert, Snack

Cuisine American, Asian, Japanese, Middle Eastern

Prep Time 10

Cook Time 45

Total Time 55

Servings

Calories 59kcal

Author Michelle

Ingredients

2 large eggs
60 ml tahini sesame paste
30 g white miso paste
30 ml vegetable oil
40 ml water
2 teaspoon vanilla extract
1 package brownie mix I used Ghiradelli

Topping:

15 ml tahini
1 tablespoon sesame seeds optional

US Customary - Metric

Instructions

Preheat oven to 325°F/163°C.
Line a baking pan with lightly greased parchment paper. Set aside.
In a large bowl, whisk together eggs, tahini, miso, oil, water and vanilla extract.
Dump in the brownie mix and stir with a spatula to combine, until there are no lumps.
Pour the brownie batter into the prepared baking pan.
Give it a few taps to release any trapped air bubbles.
Drizzle a tablespoon of tahini over the surface of the brownies and use a toothpick or skewer to swirl the tahini through the batter. Sprinkle sesame seeds if desired.
Bake at 325°F/163°C for 40-45 minutes, or until a toothpick inserted comes out clean or with the slightest crumbs clinging to it.
Let the brownies cool completely before cutting.

Nutrition