Tahini brownies are delicious chocolate brownies with creamy tahini swirled through the batter. They are easy to whip up without a mixer, and are perfect for tahini and chocolate lovers!
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These delicious tahini brownies are fudgy, chocolatey and swirled with nutty tahini! If you love creamy, earthy tahini, you will love this brownie recipe.
Tahini is a delicious, nutty paste made from ground toasted sesame seeds. It’s creamy, versatile, and nutritious. Best of all, it’s delicious with chocolate just like this tahini chocolate cake and these oatmeal tahini chocolate chip cookies!
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Why This Recipe Works
- Delicious flavors– Tahini and chocolate are delicious together! The nutty flavor of tahini truly enhances the chocolate flavor just like in these chocolate and tahini cookies.
- Easy– You do not need a mixer to make these easy tahini swirl brownies!
- Decadent- Everyone will love the crispy edges and fudgy chocolatey middles.
Ingredients
Below are useful notes about some of the ingredients for these tahini chocolate brownies.
- Tahini-Tahini adds a richness that allows you to leave out some of the butter. Tahini adds a delicious, nutty flavor but isn’t sweet. Be sure to 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.
- Semisweet chocolate-Use good quality baking chocolate bars from the baking aisle. 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.
See recipe card for full list of ingredients and their quantities.
Substitutions & Variations
- Top with sesame seeds before baking!
- Swap in another nut butter in place of tahini.
Instructions
Step 1: Melt seven tablespoons of the butter and the chopped semisweet chocolate together in a bowl in the microwave. Set aside to cool.
Step 2: 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: Stir in the dry ingredients. pour into the prepared pan.
Step 4: In a small bowl, stir together 1/4 cup of tahini, one tablespoon of melted butter and the powdered sugar.
Step 5: 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: Use a toothpick of tip of a butter knife to lightly swirl the tahini into the batter. Bake at 350 degrees Fahrenheit for 23-28 minutes.
Expert Tips
- Line pan with parchment paper. Line the pan with parchment paper and leave an overhang of paper on two sides. Parchment paper will keep the brownies from sticking to the pan. It will also make it easy for you to lift the brownies out of the pan.
- Allow brownies to cool. It’s best to let these tahini brownies cool for an hour or two. Cool them at room temperature or in the fridge. Cooled brownies they’ll hold together better when you cut them. You’ll have less of them all stuck to the knife. The flavor develops even more while they cool.
- Use a long knife to cut your brownies. If you have a long knife, you can cut straight down through the brownies instead of dragging the knife. Cut with as little motion as possible. Avoid using a sawing motion.
Recipe FAQs
It’s best to let these tahini brownies cool for an hour or two. Cool them at room temperature or in the fridge. Cooled brownies they’ll hold together better when you cut them. You’ll have less of them all stuck to the knife. The flavor develops even more while they cool.
Tahini is a spread made from ground sesame seeds. It’s similar to peanut butter, but not sweet. It’s rich and creamy and has an earthy flavor.
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 semisweet chocolate
- 1/2 cup unsalted butter
- ⅓ cup tahini room temperature, divided
- 2 tablespoons powdered sugar
- 1/2 cup all-purpose flour
- 1/2 teaspoon salt
- 1/4 cup Dutch processed cocoa
- 2 large eggs room temperature
- 3/4 cup granulated sugar
- 1/4 cup brown sugar light or dark, packed
- 1 1/2 teaspoons vanilla
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 2 tablespoons 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. Be careful not to over-swirl or you won’t get the cool marbled look.
- 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!! 🙂