Photo by Alex Lau, Styling by Sue Li
David Lebovitz’s timeless brownies inspired our own take with a modern sweet tahini swirl.
- Makes 16
- 3 tablespoons cornstarch
- 2 tablespoons unsweetened cocoa powder
- 6 ounces bittersweet or semisweet chocolate, coarsely chopped
- 3 tablespoons virgin coconut oil
- 4 tablespoons tahini, divided
- 2 large eggs
- 1/3 cup granulated sugar
- 1/4 cup (packed) light brown sugar
- 1 teaspoons kosher salt
- 1 teaspoon vanilla extract
- 1 tablespoon light agave nectar
- Preheat oven to 350°F. Line an 8×8″ baking dish with 2 overlapping pieces of parchment, leaving overhang. Whisk cornstarch and cocoa in a bowl until no lumps remain. Heat chocolate, oil, and 1 Tbsp. tahini in a small saucepan over low, stirring, until melted and smooth, about 1 minute; remove from heat.
- Using an electric mixer on medium-high speed, beat eggs and both sugars in a large bowl until light, smooth, and doubled in volume, about 4 minutes. Reduce speed to medium and beat in salt and vanilla. Scrape in chocolate mixture and beat to incorporate; beat in cornstarch mixture. Increase speed to medium-high and mix until batter is thick and stiff, about 1 minute. Scrape into prepared baking dish and smooth top.
- Stir agave nectar into remaining 3 Tbsp. tahini in a small bowl. Dollop spoonfuls over batter in 5 or 6 spots; drag a skewer or toothpick through to swirl.
- Bake brownies until edges are puffed, top is browned, and a tester inserted into the center comes out with a few moist crumbs attached, 22–26 minutes. Let cool. Remove from pan; cut into squares.
- Brownies can be baked 3 days ahead. Store tightly wrapped at room temperature.