Frosted Brownies with Salted Tahini Buttercream

Chocolate brownies with tahini buttercream frosting.

Frosted Brownies with Salted Tahini Buttercream

5 from 1 vote

These Dense Chocolate Brownies are topped with a rich Tahini Buttercream frosting, and lightly sprinkled with Sea Salt. They are unique spin on a classic that everyone will love and sure to be one of your new favorite recipes with tahini!

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Prep Time:15

Cook Time:30

Frosting Time:2

Total Time:45

Course: Dessert, Snack

Cuisine: American

Keyword: best frosted brownies, brownies, brownies with tahini frosting, dense brownies, easy brownies from scratch, easy frosted brownies, frosted brownies, homemade brownies, salted brownies, tahini, tahini buttercream, Tahini Frosting, tahini recipe

Servings: Small Brownies

Calories: 258kcal

Author: Mollie

Ingredients

½ cup Butter (1 Stick)
4 Ounces Semi Sweet Chocolate Bar, coarsely chopped and divide in half so that you have two piles of about 2 ounces each.
¾ cup Granulated Sugar
½ cup Firmly Packed Brown Sugar
3 large or extra large Eggs
2 teaspoon Pure Vanilla Extract
1 cup Unsweetened Cocoa Powder
¼ cup vegetable oil (can substitute avocado oil)
¾ cup All Purpose Flour (150 grams)
1 tablespoon Corn Starch
1 teaspoon Salt

Salted Tahini Frosting

¾ cup 1 ½ Sticks Room Temperature Butter
¼ cup Tahini
1 teaspoon Pure Vanilla Extract
¼ teaspoon SeaSalt
1 cup Powdered Sugar
½ cup Brown Sugar (if you want smooth and creamy frosting, omit the brown sugar and use an additional ½ cup of powdered sugar)
1 tablespoon Maldon Sea Salt Flakes

Instructions

Preheat oven to 325°.
Melt the Butter and 2oz of the Chocolate together in the microwave on 30 second intervals. Stir between intervals until butter and chocolate are smooth and melted together. Save the other 2 oz of chocolate for later...
Stir the Sugar and Brown sugar into the chocolate and butter mixture.
Add the eggs and vanilla, cocoa powder and oil into the mixture and stir until thoroughly incorporated.
Add flour, corn starch, and salt to a separate bowl.
Use a wooden spoon to Fold the dry ingredients slowly into the wet ingredients. The batter is going to be THICK!
Add in the remaining 2 ounces of chocolate chunks and stir until thoroughly incorporated.
Butter a 9x13 inch pan.
Spread batter evenly into pan- again, it will be thick!
Place in oven for 25 minutes. Check after 25 minutes by poking with a toothpick, if the toothpick is clean, or has a few crumbs on it, they are done! If the toothpick is wet, give them 5 more minutes in the oven.
Pull them from the oven and let them cool completely.

Salted Tahini Buttercream

Cream room temperature Butter and Tahini for 3 minutes, until light and fluffy.
Add Vanilla, Sea Salt, and Sugars and continue to beat an additional minute.
Once brownies have cooled COMPLETELY, frost them with the Tahini Buttercream and then immediately sprinkle them with Maldon Salt Flakes.
Cut to desired size and indulge!!! :)

Notes

Sprinkle the Maldon salt flakes on as soon as you are done frosting, so that it sticks to the frosting as it dries.
Don't be alarmed by the thickness of this batter. Normally I would say to line your baking dish with parchment paper, but in this case, simply buttering it will be just fine. The batter is too thick to spread onto the parchment paper. It is just a messy, frustrating experience! Butter is better. :)
For the Tahini frosting, feel free to substitute the brown sugar for an additional ½ cup of powdered sugar. If you are one who likes the graininess of the sugar in the frosting, add the brown sugar. If not, substitute it for more powdered.

Enjoy!

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