Is there anything as heavenly as a freshly baked pan of brownies? Many of us grow up eating them, and while the classic version is still a winner, we love to mix things up. Luckily, culinary creator Maureen Abood has developed a grown-up version that’s no less luscious, but somehow even more decadent and flavorful. Enter her Mocha Brownies With Olive Oil and Tahini Swirl, a standout recipe from her book, Lebanese Baking.
“Experimenting with nonessential butter in recipes, I tried using olive oil in homemade brownies,” Abood writes of the dessert. She worried at first that it “didn’t seem possible” to get the right texture without this fridge staple — but she quickly surprised herself. “A mild extra virgin olive oil beautifully enhances the chocolate flavor with a coffee boost,” she explains. And just one tablespoon of espresso powder (you can buy decaf if you plan to eat these treats at night) also goes a long way to add unbelievable depth.
“The swirl of tahini on top adds a savory, whimsical touch to these rich brownies,” says Abood, and we have to agree. If you’re unfamiliar with this popular sesame paste — which has the same consistency as peanut butter — we’re delighted to say that it’s easy to find in many large grocery stores, or easy to purchase online. Once you try these brownies, you’ll wonder how you ever enjoyed them without this nutty, decadent flavor.
Mocha Brownies With Olive Oil and Tahini Swirl
Prep: 15 minutes
Cook: 35 minutes
Cool: 1 hour 10 minutes
Total: 2 hours
Makes: 16 brownies
Ingredients
- ½ cup plus 1 teaspoon (105 grams) mild extra virgin olive oil
- 1 cup (200 grams) granulated white sugar
- ½ cup packed (06 grams) light brown sugar
- 2 large eggs, cold
- 1 large egg yolk, cold
- 1 tablespoon (14 grams) pure vanilla extract
- 1 cup plus 2 tablespoons (135 grams) unbleached all-purpose flour
- ⅔ cup (57 grams) cocoa powder
- 1 tablespoon (7 grams) espresso powder (decaf, if you prefer)
- ½ teaspoon fine sea salt
- ½ cup (85 grams) semi-sweet or dark (60% cocoa) chocolate chips
Tahini Swirl
- ⅓ cup (83 grams) tahini
- 3 tablespoons (22 grams) confectioners’ sugar
- ⅛ teaspoon fine sea salt
- 1 teaspoon (4 grams) pure vanilla extract
- 3 tablespoons (42 grams) ice-cold water
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 1 teaspoon (5 grams) 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, ½ cup (100 grams) 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 3 rows in each direction to create 16 pieces.
Note: You can store the brownies in an airtight container at room temperature for up to 4 days.
Tips: When swirling the tahini atop the batter, take care not to overswirl or run the tahini too deeply into the brownie batter — this way, 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, wipe the knife off after each cut.
Excerpted from Lebanese Baking: More Than 100 Recipes for Sweet and Savory Baked Goods. Copyright © 2025 by Maureen Abood. Photography © Kristin Teig. Used with permission of the publisher, The Countryman Press, a division of W. W. Norton & Company, Inc. All rights reserved.
