Tahini Swirled Brownies with Pomegranate Curd

Just because Valentine’s Day has passed, doesn’t mean it’s time to move on from chocolate desserts. In fact, it’s never time to move on from chocolate desserts. Especially decadent ones like these lusciously chocolatey brownies made with two kinds of cocoa powder and swirled with tahini for a nutty, slightly bitter note, and then topped with sweet and tangy pomegranate curd, fresh fruit and whipped cream.

Now what is better than a brownie?  A brownie bowl.  We had the pleasure of testing out this Brownie Bowl Pan from USA Pan.  USA Pan is one of our go-tos for quality bakeware.  Check them out.

The brownies are very rich, lots of butter, sugar and eggs. I prefer a brownie to get all its chocolate flavor from cocoa, no melted or chopped chocolate, so this recipe is based accordingly.

For brownies, no need to cream the butter and sugar for long, because volume and fluffiness aren’t what they need.

Once all the wet ingredients get mixed together, the dry gets added in.

Do not be tempted to increase the speed when beginning to mix in the dry ingredients, or you will get a face full of cocoa powder.

As stated above, I like to use both regular cocoa powder, and then a little black cocoa powder to really push the chocolate flavor over the edge.

I don’t like sifting, but when it comes to cocoa powder, which tends to clump, I always make sure to sift.

Now if you don’t like tahini, you can leave it out altogether, or substitute with your favorite nut or seed butter.

Partially fill the brownie pan, swirl tahini in, top with remaining batter and bake.

If you don’t have a special brownie pan, just use an 8×8 inch baking pan lined with parchment paper. Put tahini on the very top and swirl.

This way works best for the gluten-free version, because of the slightly crumbly texture of the gluten-free flour.

What’s a brownie bowl without something delicious to put inside?  This pomegranate curd was featured in our Chocolate Pavlova post last year and is still my favorite type of curd I have ever made.  

The ingredients are fairly easy to find, save the pomegranate molasses, which might take some hunting for, depending on the selection at your grocery stores.

Curds aren’t hard to make, they just require constant supervision so the egg yolks don’t curdle and clump while cooking.

Most curds are finished at the end with a lot of butter.  I found that this lessened the bright intensity of the pomegranate, so only a little butter is needed in this recipe to smooth it out.

Once curd has cooked, place parchment paper or plastic wrap right over the top so it doesn’t form a skin as it cools. Keep in the fridge for up to 2 weeks.

And what’s a brownie bowl without fresh fruit and whipped cream to finish it off? So good!

Freshly whipped cream in the plastic whipping bowl with the balloon whisks.

Let us know if you have any questions or comments. Happy baking!

Tahini Swirled Brownies with Pomegranate Curd

Prep Time: 15 minutes

Cook Time: 30 minutes

115 g. (1/2 cup) unsalted butter, room temperature

57 g. (1/4 cup) unsalted butter, melted

285 g. (1 1/4 cup) sugar

3 large eggs, room temperature

5 g. (1 tsp.) vanilla bean paste or vanilla extract

90 g. (3/4 cup) all purpose flour

2 g. (1/2 tsp.) kosher salt

1 g. (1/4 tsp.) baking powder

1 g. (1 tsp.) espresso powder

44 g. (1/2 cup) regular unsweetened cocoa powder

11 g. (2 Tbsp.) black unsweetened cocoa powder

94 g. (6 Tbsp.) tahini 

Pomegranate Curd, recipe follows

Additional Toppings: fresh fruit, whipped cream

Grease the brownie bowl pans or line an 8×8 inch baking pan with parchment paper.  Preheat the oven to 350° F.

Place the room temperature butter, melted butter and sugar in the plastic whipping bowl with the single wire whisks.  Cream together on medium high speed (between 4 and 5 o’clock) for 2 minutes.

Add the eggs and vanilla bean paste and cream for 1 minute more.

In a medium bowl whisk together the flour, salt and baking powder.  Sift in both cocoa powders over the flour mixture, then whisk everything together.

Add the dry ingredients to the mixer and mix in on the lowest speed (12 o’clock) until fully incorporated.

For brownie bowls: Fill the brownie bowls about 2/3 of the way full with batter.  Divide the tahini evenly among the bowls and then use a toothpick to swirl the tahini into the batter.  Top with the remaining brownie batter.

For regular baking pan:  Spoon all the brownie batter into the pan and spread out to form an even layer.  Top with the tahini and use a toothpick to swirl it in.

For baking both: Bake for 20-25 minutes.  Middle will still be soft but will set as it cools.  Let cool in the brownie bowl pan for 10 minutes and then turn out onto a wire rack to finish cooling.  If brownies are having trouble coming out, run a butter knife gently around the edges of the brownie, turn upside down onto cooling rack and give a firm whack.  For baking pan, let cool for 15 minutes, then lift up parchment paper to remove brownies from pan and continue cooling.

Serve with desired toppings.

Pomegranate Curd

6 egg yolks

171 g. (3/4 cup) sugar

pinch kosher salt

86 g. (1/4 cup) pomegranate molasses

69 g. (1/4 cup) pomegranate juice

14 g. (1 Tbsp.) unsalted butter

In a medium saucepan, stir together egg yolks, sugar and salt until thoroughly combined. Whisk in pomegranate molasses and pomegranate juice. Cook over medium heat for 10-12 minutes until thickened, stirring constantly with a wooden spoon, or non-metal heatproof spoon or spatula.

Remove from heat and pour through a fine mesh strainer into a heatproof container. Whisk in butter until melted. Place parchment paper or plastic wrap directly on top of the curd to prevent a skin from forming. Place in the refrigerator for at least 4 hours until fully cooled. Once cooled, remove parchment or plastic wrap, cover with a lid and keep for up to 2 weeks in the refrigerator.

Whole Wheat Version

Made with freshly ground soft white wheat and Sucanat with honey. Instead of whipping cream, a drizzle of pomegranate molasses also pairs well with the dessert.

-Replace all purpose flour with 85 g. (3/4 cup) whole wheat flour. If milling at home, soft white wheat is recommend.

-If desired, replace the sugar with 215 g. (1 1/4 cup) Sucanat with honey. Replace the sugar in the curd with 129 g. (3/4 cup) Sucanat with honey.

-Follow instructions above.

Gluten Free Version

Made with King Arthur Gluten Free Measure for Measure Flour.

-Replace the all purpose flour with 90 g. (3/4 cup) of a measure-for-measure/cup-for-cup gluten free flour.

-Follow instructions above.

Published by

Carmi Adams

Carmi Adams has loved cooking from a very early age; requesting fondue pots and cookbooks for birthdays as a child. She further pursued her passion for food at the Art Institute of Atlanta and obtained a degree in Culinary Arts. Carmi landed a job on the show Good Eats, which aired on the Food Network. For seven years she did everything from food research, recipe development and testing, product testing to feeding a hungry film crew. Now living in the central coast of California, Carmi enjoys the bounty of agriculture, vineyards and farmers markets at her culinary disposal. She has been using the Ankarsrum mixer for over 15 years and feels that it is hands-down the best on the market for home cooks.