Julia's Irresistible Double Chocolate + Tahini Brownies

It’s hard to resist the pull of a gooey brownie. It’s one of the few baked goods where (just) under-cooked is considered well done.

Enter Julia Busuttil Nishimura’s brownies, which come with double the chocolate, and a nutty swirl of tahini on the top.

These devilishly good delights won’t stay on the plate for long!

Julia Busuttil Nishimura

Julia’s brownie recipe is elevated with double the chocolate and finishing swirl of tahini. Styling – Annie Portelli. Photo – Eve Wilson for The Design Files.

For extra decadence, serve with vanilla ice cream. Styling – Annie Portelli. Photo – Eve Wilson for The Design Files.

The best warm treat on a winter’s day. Styling – Annie Portelli. Photo – Eve Wilson for The Design Files.

These delectable brownies won’t stick around for long! Styling – Annie Portelli. Photo – Eve Wilson for The Design Files.

Julia Busuttil Nishimura
30th of June 2022

There is something so irresistible about a brownie; incredibly decadent, yet also so simple and homely.

My recipe uses both cocoa powder and dark chocolate for a real chocolate hit. The combination of both brown and caster sugars means that the finished brownie is sweet enough but with caramel richness thanks to the brown sugar, and a pinch of sea salt balances it all out. I’ve finished it off with a swirl of tahini which adds interest and also a lovely nuttiness. I love how the sesame paste swirls into the rich chocolate, but you could always leave it out too. Or instead, try stirring through some walnuts or hazelnuts to bring that similar contrast in textures.

The brownies will continue to firm up as they cool, so if you like a really gooey brownie, feel free to take it out a little earlier. To turn the brownie into the most perfect wintry dessert, serve with a scoop of vanilla ice cream.

The tahini topper swirl is best appreciated from above. Styling – Annie Portelli. Photo – Eve Wilson for The Design Files.

The double chocolate close-up, in all its melty, gooey glory! Styling – Annie Portelli. Photo – Eve Wilson for The Design Files.

Double Chocolate and Tahini Brownies

(Serves 6-8)

150 g unsalted butter
100 g brown sugar
250 g caster sugar
1 vanilla bean, seeds scraped or 1 tsp vanilla extract
150 g plain flour, sifted
85 g cocoa powder, sifted
Pinch sea salt
3 eggs, lightly whisked
100 g dark chocolate, roughly chopped
2 tbsp tahini


Preheat the oven to 170C. Grease and line a 20cm square cake tin.

Melt the butter in a small saucepan and set aside to cool.

Combine the sugars, vanilla, flour, cocoa powder and salt in a large bowl. Add the eggs and cooled melted butter and whisk to combine. Stir through the dark chocolate. The mixture will be quite thick.

Spoon the batter into the prepared tin and smooth with a spatula. Drizzle over the tahini and use a skewer or a chopstick to swirl the tahini into the batter.

Bake in the preheated oven for approximately 35 minutes or until just cooked. Allow to cool briefly then cut into squares and serve warm with ice cream.

What else I’m cooking with:

Since it is rather cold now, I have been loving making soups with pantry staples like legumes and grains. One that I’m particularly fond of is pasta e fagioli, which uses the most humble ingredients; tinned tomatoes, beans and pasta. It’s thick, comforting and exactly what I feel like on a chilly winter’s evening.

Where else I’m eating:

The truffle brunch at NOMAD. An indulgent Sunday brunch is on offer throughout truffle season (which is now!). Think three cheese manoushe, baked eggs, ham hock hash brown – all with local truffle of course. Throw in a Bloody Mary and it’s a very special way to spend a Sunday morning.

Click here to download recipe printout

Click here to download recipe printout

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