Tahini brownies are delicious chocolate brownies with creamy tahini swirled on top. Tahini and chocolate taste so good together and this recipe’s super easy to make without a mixer!
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These rich, fudgy brownies become even more delicious when you mix in tahini. Tahini adds extra flavor and tastes amazing with chocolate.
Ready to make more tahini recipes? Try this tahini chocolate cake and these oatmeal tahini chocolate chip cookies!
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Why This Recipe Works
- Delicious flavors– Tahini chocolate brownies are super fudgy and have nutty tahini swirled in. Make sure to also try these peanut butter swirl brownies!
- Easy to make– You do not need a mixer or any special equipment to make these.
- Decadent- The crispy edges and fudgy chocolatey middles will have you coming back for more bites just like these banana chocolate brownies.
Ingredients
Below are useful notes about some of the ingredients.
- Tahini– Tahini is a nutty paste made out of ground toasted sesame seeds. It’s creamy and nutritious. Tahini adds a delicious, nutty flavor to these brownies. Stir the tahini before scooping it out of the jar. I also love using tahini to coat the pan for my Lebanese sfouf recipe!
- Unsalted Butter-Use melted unsalted butter.
- Semi-sweet chocolate-Use good quality baking chocolate bars from the baking aisle. Tahini and chocolate are delicious together just like in these chocolate and tahini cookies. Make sure to also try these chocolate brownies with pecans!
- Cocoa powder-I used regular natural cocoa powder. Dutch processed cocoa can also be used.
- Sesame seeds (optional)– Sesame seeds make the perfect topping and decoration since tahini is made from sesame seeds.
See recipe card for full list of ingredients and their quantities.
Substitutions & Variations
- Swap in another nut butter in place of tahini.
Instructions
Step 1 (step 1 above): Melt seven tablespoons of the butter and the chopped semisweet chocolate together in a bowl in the microwave. Set aside to cool.
Step 2 (step 2 above):: Whisk together the eggs and sugars for about a minute or until mixture becomes pale and creamy. Whisk in the vanilla, 2 tablespoons of tahini and the chocolate and butter mixture.
Step 3 (step 3 above):: Stir in the dry ingredients. pour into the prepared pan.
Step 4 (step 4 above):: In a small bowl, stir together 1/4 cup of tahini, one tablespoon of melted butter and the powdered sugar.
Step 5: (step 5 above): Spoon the tahini mixture over the brownie batter. You can also spoon the tahini mixture into a sandwich bag. Snip a corner off and pipe it overtop.
Step 6 (step 6 above):: Swirl the tahini into the batter with a toothpick or tip of a butter knife. Bake at 350 degrees Fahrenheit for 23-28 minutes.
Expert Tips
- Line the pan with parchment paper and leave an overhang of paper on two sides. Lift up of the parchment paper to lift the brownies out of the pan.
- Let brownies cool before slicing. The flavor develops as they cool and they’ll hold together better when you cut them after cooling.
- Cut the brownies with a long knife. Cut straight down instead of dragging the knife.
Recipe FAQs
It’s best to let these brownies cool for an hour or two before cutting them. The flavor develops while they cool and cooled brownies hold together better when you cut them.
Tahini is rich and creamy and has an earthy flavor. is similar to peanut butter, but it’s not sweet.
Store brownies at room temperature in an airtight container for up to 4 days. Freeze in plastic wrap or an airtight container for up to 3 months. Allow to thaw 1 hour at room temperature or overnight in the refrigerator.
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Tahini Brownies
Equipment
Ingredients
- 4 oz (113.4 g) semisweet chocolate
- 1/2 cup (113.5 g) unsalted butter
- 2 tablespoons (16 g) powdered sugar
- ½ cup (120 g) tahini room temperature, divided
- 1/2 cup (62.5 g) all-purpose flour
- 1/2 teaspoon (3 g) salt
- 1/4 cup (21.5 g) Dutch processed cocoa
- 2 (2) large eggs room temperature
- 3/4 cup (150 g) granulated sugar
- 1/4 cup (55 g) brown sugar light or dark, packed
- 1 1/2 teaspoons (1 1/2 teaspoons) vanilla
- sesame seeds for decorating, optional
Instructions
- With the oven rack in the middle position, preheat oven to 350 degrees F. Line an 8 x 8 inch square pan with enough parchment paper to create an overhang of at least two inches on two sides.
- Melt the butter and semisweet chocolate together in a bowl in the microwave. Microwave in 15 second intervals, stirring in between until melted. Set aside to cool.
- In a small bowl, stir together 1/4 cup of the tahini and the powdered sugar. Set aside.
- Sift together the flour, cocoa, and salt. Set aside.
- In a large bowl, briskly whisk together the eggs and sugars for about a minute or until mixture becomes pale and creamy. Whisk in the vanilla, followed by the remaining 1/4 cup of tahini and the reserved butter/melted chocolate mixture. Use a wooden spoon or a spatula to gently stir in the dry ingredients. Mix until just combined then pour into the prepared pan.
- Use a teaspoon to drizzle the prepared tahini-powdered sugar mixture overtop. To do so, scoop some of the mixture onto your spoon and drizzle it in swirls over the top of the mixture. Next, use a toothpick or the tip of a knife to gently make swirls in the batter. Do just a few swirls in each section as you make your way across the mixture. Sprinkle some sesame seeds on top (optional).
- Bake 23-28 minutes or until a toothpick comes out with just a few crumbs when inserted in the middle of the brownies. Do not wait until it comes out with no crumbs.
- Cool in the pan for at least 2 hours at room temperature or 1 hour in the fridge.
Notes
Nutrition
Please note that nutritional values are created by an online calculator and should only be used as an estimate.
Barbara Briggs Ward
Love those yummy swirls!
Natalie
Most delicious tahini chocolate swirls! Thank you!! 🙂