Mocha Brownies with Olive Oil and Tahini Swirl
Rich, fudgy mocha brownies with a deep chocolate flavor, enhanced by espresso and made extra moist with olive oil. A creamy tahini swirl adds a nutty contrast for a sophisticated twist.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Yield: 9-12 brownies
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
- unsweetened cocoa powder
- brewed espresso or strong coffee
- dark chocolate, chopped
- olive oil
- granulated sugar
- brown sugar
- eggs
- vanilla extract
- all-purpose flour
- salt
- tahini
- honey or maple syrup
Instructions
- Preheat oven to 180°C (350°F) and line a square baking pan with parchment paper.
- In a heatproof bowl, combine cocoa powder, chopped dark chocolate, and hot espresso. Stir until smooth.
- Whisk in olive oil, granulated sugar, and brown sugar until combined.
- Add eggs one at a time, mixing well after each addition, then stir in vanilla extract.
- Fold in flour and salt until just combined.
- In a small bowl, mix tahini with honey or maple syrup until smooth.
- Pour batter into pan and spread evenly. Spoon tahini mixture on top and swirl with a knife.
- Bake for 20–25 minutes until the center is set but slightly soft.
- Cool completely before slicing and serving.
Notes
- Substitute tahini with peanut butter or almond butter if desired.
- Increase espresso or add instant coffee for stronger mocha flavor.
- Use milk chocolate for a sweeter version.
- Avoid overbaking to maintain a fudgy texture.
- Store in an airtight container at room temperature for up to 3 days or refrigerate for up to 1 week.
Nutrition
- Serving Size: 1 brownie
- Calories: 220 kcal
- Sugar: 18 g
- Sodium: 90 mg
- Fat: 12 g
- Saturated Fat: 4 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 25 g
- Fiber: 2 g
- Protein: 4 g
- Cholesterol: 45 mg
