Salted Tahini Brownie Kit — Made with Edy's Grocer

$14.99

Brooklyn's favorite tahini brownie, now in your kitchen.

We teamed up with chef Edy Massih of Edy's Grocer in Brooklyn to bring his best-selling salted tahini brownie home. It's rich and fudgy, with a ribbon of creamy tahini swirled through deep chocolate. Sesame seeds and flaky sea salt go on top.

Everything you need is in the pouch, including the tahini for swirling. Just add 2 eggs and ½ cup oil, then mix, swirl and bake. They're out of the oven in under 30 minutes.

What's in the kit:

Brownie mix with cane sugar, cocoa, semi-sweet chocolate chips and a touch of espresso
Tahini pouch for swirling
Sesame seeds and flaky sea salt for topping

How to make it:

Preheat the oven to 350°F. Line an 8×8-inch pan with parchment paper.
Pour the mix into a bowl. Set aside the tahini pouch and the sesame seed and sea salt packet.
Whisk 2 eggs (or an egg substitute) with ½ cup oil (or butter). Stir into the mix until fully combined. The batter will be thick.
Spread the batter evenly in the pan. Snip the tahini pouch, pipe lines over the batter, and gently swirl with a knife.
Sprinkle with the sesame seeds and sea salt.
Bake 25–28 minutes. The center may look slightly underbaked but will set as it cools. Cool completely before slicing.

Brooklyn's favorite tahini brownie, now in your kitchen.

We teamed up with chef Edy Massih of Edy's Grocer in Brooklyn to bring his best-selling salted tahini brownie home. It's rich and fudgy, with a ribbon of creamy tahini swirled through deep chocolate. Sesame seeds and flaky sea salt go on top.

Everything you need is in the pouch, including the tahini for swirling. Just add 2 eggs and ½ cup oil, then mix, swirl and bake. They're out of the oven in under 30 minutes.

What's in the kit:

Brownie mix with cane sugar, cocoa, semi-sweet chocolate chips and a touch of espresso
Tahini pouch for swirling
Sesame seeds and flaky sea salt for topping

How to make it:

Preheat the oven to 350°F. Line an 8×8-inch pan with parchment paper.
Pour the mix into a bowl. Set aside the tahini pouch and the sesame seed and sea salt packet.
Whisk 2 eggs (or an egg substitute) with ½ cup oil (or butter). Stir into the mix until fully combined. The batter will be thick.
Spread the batter evenly in the pan. Snip the tahini pouch, pipe lines over the batter, and gently swirl with a knife.
Sprinkle with the sesame seeds and sea salt.
Bake 25–28 minutes. The center may look slightly underbaked but will set as it cools. Cool completely before slicing.

Here’s what’s inside:

Cane sugar, powdered sugar (sugar, cornstarch), semi-sweet chocolate chips (cane sugar, unsweetened chocolate, cocoa butter, dextrose, sunflower lecithin), unbleached all-purpose flour (unbleached wheat flour, malted barley flour, niacin, reduced iron, thiamin mononitrate, riboflavin, folic acid), cocoa powder, tahini (hulled, roasted and ground sesame seeds), sesame seeds, sea salt, espresso powder.