1 1 rose and tahini swirl brownies - twigg studios

rose and tahini swirl brownies

Brownies with a rose and tahini swirl. these are so decadent and delicious. I am a chocoholic so brownies have always been a favourite of mine. This recipe is adapted from my favourite ever brownie recipe from Lily jones from lily vanillis bakeries book “sweet tooth”. I make them all the time, each time different and this variation is one of my favourites so far. My family love them and often request i make them for them. The fragrance from the rose jam mixed with the sesame tahini goes so well with the fudgy texture, but if you don’t fancy that tahini rose swirl they are amazing with out it too. The addition of flakes salt on top is a must as it really brings out the flavour.


lily vanilli’s brownie recipe from her book sweet tooth

  • 5 medium eggs
  • 300g dark chocolate 70% cocoa
  • 300g unsalted butter
  • 400g caster sugar
  • 80g cocoa powder
  • 130g self raising flour
  • 70g plain flour
  • 50g nuts chopped (i used pistachios)
  • 1 tsp vanilla extract
  • sprinkling sea salt (i used smoked salt)
  • 1/2 cup tahini (approx. 8 tbsp.)
  • 6 tbsp. rose jam
  • 5 tbsp. icing sugar
  • sprinkle of sesame seeds
  • dried rose petals

preheat the oven to 180c, line a rectangle or large square tin, chop the chocolate up into small chunks (I find the finer you chop it the easier it melts), in a pan add the butter, sugar, and stir gently until melted, mean while whisk the eggs in a stand mixer until smooth then add the chopped chocolate, slowly pour the hot butter mixture onto the eggs while they are mixing on a medium speed then turn the speed up and mix for 3 to 4 minutes until the chocolate has melted. in a bowl add the flours and cocoa powder, once the chocolate and melted add the vanilla extract and then fold in the dry ingredients, pour into tin, mix the tahini, rose jam and icing sugar together and drizzle over brownies and use a knife to swirl it and sprinkle over the chopped nuts, then sprinkle over the salt and some sesame seeds. bake for about 15/20 minutes until there is just a slight wobble in the centre, then sprinkle in some rose petals and more pistachios.


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