Chocolate Tahini Brownies

If you’re the kind of person who always sneaks a second brownie, wait until you try these Chocolate Tahini Brownies. They’re the perfect blend of rich, fudgy chocolate and nutty, creamy tahini. Imagine biting into a warm, gooey square that’s just a little crisp on the edges, swirling with bold cocoa and the slightly savory depth of sesame. Trust me, you’re going to fall hard for this one.

Behind the Recipe

This brownie recipe was born out of a craving for something sweet, but just a little different. I had a jar of tahini sitting in the pantry, and instead of making hummus for the hundredth time, I swirled it into a batch of dark chocolate brownies. The result? A match made in dessert heaven. Ever since, this has been my go-to when I want to impress without spending hours in the kitchen.

Recipe Origin or Trivia

Tahini, made from ground sesame seeds, has been a staple in Middle Eastern cooking for centuries. But recently, it’s been making waves in Western desserts. Its slightly bitter, earthy flavor plays beautifully with chocolate, offering a grown-up twist on classic brownies. And while brownies hail from the U.S., this fusion of ingredients brings a modern, global flair to a beloved classic.

Why You’ll Love Chocolate Tahini Brownies

There’s so much to adore about this dessert. Whether you’re baking for yourself, your family, or a crowd, these brownies deliver on all fronts.

Versatile: Perfect for casual weeknights, dinner parties, or a quick gift.

Budget-Friendly: Uses pantry staples, so no fancy shopping required.

Quick and Easy: Comes together in under an hour, start to finish.

Customizable: Add chocolate chips, flaky salt, or swirl in extra tahini.

Crowd-Pleasing: Everyone loves brownies, and this twist gets rave reviews.

Make-Ahead Friendly: Tastes even better the next day after the flavors deepen.

Great for Leftovers: They keep beautifully for a few days, if they last that long!

Chef’s Pro Tips for Perfect Results

Want bakery-style brownies every time? Here are a few tricks I’ve learned along the way.

1. Don’t overmix: Once the flour is in, stir just until combined to keep them fudgy.
2. Use high-quality cocoa powder: This makes all the difference in flavor depth.
3. Warm your tahini slightly: It’ll swirl more easily into the batter.
4. Let them cool before slicing: This helps set the texture and creates clean edges.
5. Top with sea salt: Just a sprinkle brings out the richness of the chocolate and tahini.

Kitchen Tools You’ll Need

You don’t need a ton of equipment, just a few essentials to make brownie magic happen.

Mixing bowls: For combining wet and dry ingredients.

Whisk and spatula: To mix everything smoothly without overworking the batter.

8×8 inch baking pan: The perfect size for thick, gooey brownies.

Parchment paper: For easy removal and no sticky cleanup.

Toothpick or cake tester: Helps check doneness without cutting into the brownies.

Ingredients in Chocolate Tahini Brownies

The ingredients work together to create rich, chewy, and slightly nutty squares of joy.

1. Unsalted Butter: ½ cup (1 stick) melted, for richness and chew.
2. Granulated Sugar: 1 cup to sweeten and add a crisp top.
3. Brown Sugar: ¼ cup adds moisture and a caramel note.
4. Large Eggs: 2 to bind and help create that fudgy texture.
5. Vanilla Extract: 1 teaspoon for warmth and depth.
6. Tahini: ½ cup gives a nutty twist and creamy consistency.
7. All-Purpose Flour: ⅓ cup keeps them dense and fudgy.
8. Unsweetened Cocoa Powder: ½ cup for deep chocolate flavor.
9. Salt: ¼ teaspoon to balance and enhance flavors.
10. Chocolate Chips or Chopped Chocolate: ½ cup optional, for extra gooeyness.

Ingredient Substitutions

No need to run to the store if you’re missing something. Here are some easy swaps.

Unsalted Butter: Coconut oil or vegan butter.

Brown Sugar: More granulated sugar or coconut sugar.

Tahini: Almond butter or sunflower seed butter.

All-Purpose Flour: Gluten-free blend for a GF option.

Cocoa Powder: Dutch-process for a richer flavor.

Chocolate Chips: Chopped dark chocolate bar or white chocolate for contrast.

Ingredient Spotlight

Tahini: Smooth and savory, tahini adds a rich, slightly bitter edge that balances the sweetness of the brownies.

Cocoa Powder: This is the soul of the recipe. Choose high-quality, unsweetened cocoa for the best flavor payoff.

Instructions for Making Chocolate Tahini Brownies

Let’s get to the fun part. Making these brownies is as simple as mixing, swirling, and baking. Here’s how you’ll do it:

1. Preheat Your Equipment:
   Preheat your oven to 350°F (175°C). Line an 8×8 inch pan with parchment paper, leaving some overhang for easy lifting later.
2. Combine Ingredients:
   In a large bowl, whisk together the melted butter, sugar, and brown sugar. Add the eggs one at a time, whisking well after each. Stir in vanilla and tahini until smooth.
3. Prepare Your Cooking Vessel:
   Sift the cocoa powder, flour, and salt into the wet ingredients. Gently fold with a spatula until just combined. If using chocolate chips, fold them in now.
4. Assemble the Dish:
   Pour the batter into the prepared pan. Drizzle a little extra tahini on top and use a knife to create beautiful swirls.
5. Cook to Perfection:
   Bake for 25 to 30 minutes, or until a toothpick comes out with a few moist crumbs. Don’t overbake if you want that fudgy center.
6. Finishing Touches:
   Cool completely in the pan before lifting out. Slice into squares. Add a sprinkle of flaky sea salt if desired.
7. Serve and Enjoy:
   Enjoy warm with a glass of cold milk or a hot cup of coffee. Or chill them for an extra dense texture.

Texture & Flavor Secrets

These brownies strike that ideal balance between crispy edges and molten middle. The tahini adds a savory depth that cuts through the sweetness, while the cocoa creates an intense chocolate backdrop. Together, they create a layered experience in every bite.

Cooking Tips & Tricks

Some simple tweaks can elevate your brownies from good to unforgettable.

• Use room temperature eggs to help the batter blend more evenly.
• Swirl the tahini gently to create pretty ribbons instead of mixing it in fully.
• For extra chew, chill the brownies in the fridge before serving.

What to Avoid

Mistakes happen, but here’s how to sidestep them.

• Overbaking: This leads to dry, cakey brownies.
• Cold butter: Make sure it’s melted so it blends well.
• Skipping the parchment: It’s the key to easy removal and clean edges.

Nutrition Facts

Servings: 9
Calories per serving: 280

Note: These are approximate values.

Preparation Time

Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes

Make-Ahead and Storage Tips

These brownies actually taste better the next day, making them perfect for prep-ahead events. Store in an airtight container at room temperature for up to 4 days. For longer storage, freeze individually wrapped squares for up to 2 months. Thaw at room temp or microwave for 10–15 seconds.

How to Serve Chocolate Tahini Brownies

They’re divine on their own, but here are a few fun ideas:

• With a scoop of vanilla ice cream and a drizzle of tahini.
• Crumbled into yogurt or oatmeal for breakfast bliss.
• As a base for mini brownie sundaes at your next party.

Creative Leftover Transformations

If you find yourself with extras (lucky you), here’s how to keep it exciting.

• Brownie milkshake: Blend with milk and ice cream.
• Ice cream sandwiches: Slice and layer with your favorite frozen treat.
• Brownie trifle: Layer with whipped cream and berries in a glass.

Additional Tips

• Use a serrated knife for the cleanest slices.
• Wipe the knife between each cut to keep the swirls looking sharp.
• Add a handful of sesame seeds on top for a little crunch and visual flair.

Make It a Showstopper

Presentation makes all the difference. Serve on a white platter with a sprinkle of powdered sugar or flaky sea salt. Add a small dish of tahini on the side for dipping. Stack them tall for a rustic yet elegant look.

Variations to Try

1. Espresso Tahini Brownies: Add 1 teaspoon instant espresso to deepen the chocolate flavor.
2. Tahini Swirl Blondies: Skip the cocoa and use brown sugar for a lighter twist.
3. Nutty Crunch Version: Add chopped walnuts or pecans for a satisfying bite.
4. Vegan Option: Use flax eggs and vegan butter.
5. Spiced Version: Add a pinch of cinnamon or cardamom for a warm note.

FAQ’s

Q1: Can I make these brownies gluten-free?

Yes, just substitute the all-purpose flour with a 1:1 gluten-free flour blend.

Q2: What kind of tahini should I use?

Use a smooth, runny tahini made from roasted sesame seeds for the best swirl and flavor.

Q3: Can I freeze these brownies?

Absolutely. Wrap them tightly and freeze for up to 2 months.

Q4: How do I know when they’re done baking?

A toothpick should come out with moist crumbs but no raw batter.

Q5: Can I double the recipe?

Yes, use a 9×13 inch pan and adjust the baking time accordingly.

Q6: Do they taste strongly of tahini?

Not overpowering at all. It adds a nutty depth that balances the sweetness.

Q7: Can I use natural cocoa powder?

Yes, natural or Dutch-process both work. Dutch-process gives a darker color.

Q8: How do I store leftovers?

Keep them in an airtight container at room temp for 3–4 days or in the fridge for up to a week.

Q9: Can I add toppings?

Definitely. Try sesame seeds, flaky salt, or even crushed pretzels.

Q10: What’s the best way to reheat them?

Microwave for 10 seconds or warm in the oven at 300°F for a few minutes.

Conclusion

If you’re looking for a brownie that delivers on richness, texture, and a little something extra, these Chocolate Tahini Brownies are your new favorite. With their fudgy base and nutty swirl, they’re a little fancy, a lot delicious, and totally worth every bite.

Print