Tahini Brownies

5 from 2 votes

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!

Prep Time30

Cook Time20

Total Time50

Course: Dessert

Cuisine: American

Diet: Vegetarian

Servings: brownies

Calories: 201kcal

Author: Natalie

Equipment

Ingredients

4 oz semisweet chocolate
1/2 cup unsalted butter
2 tablespoons powdered sugar
½ cup tahini room temperature, divided
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
sesame seeds for decorating, optional

US Customary - Metric

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

Check for doneness: Bake until a toothpick comes out with a few crumbs when inserted in the middle of the brownies. Do not wait until it comes out with no crumbs.

Allow brownies to cool. It's best to let brownies cool for an hour or two. Cool them at room temperature or in the fridge. Cooled brownies will 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.

Storage: 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.

Nutrition