Tahini brownies are rich and fudgy chocolate brownies with shiny, crackly tops and swirls of nutty tahini. These brownies with tahini are easy to make and create the most delicious and decadent brownies ever.
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Why Make This Recipe
Take a quick look around my blog and you’ll quickly notice how much I love rich and fudgy brownies. I especially love flavorful twists on brownies. I adore my Brookies, Almond Flour Brownies, Tiramisu Brownies, Cheesecake Brownies, Espresso Brownies, Raspberry Brownies and Red Velvet Brownies. These homemade tahini chocolate brownies may just be my new favorite. I know you’ll love this recipe too.
- Layers of rich, indulgent flavors and textures. From rich and fudgy espresso and tahini brownies to the savory and nutty swirls of sweetened tahini in every bite, this brownie and tahini dessert will delight all your senses.
- Easy to make. This tahini brownie recipe is just as easy to make as normal brownies, but has a unique flavor twist. Simply make the brownie batter, swirl in some sweetened tahini, bake, chill and enjoy.
- Nutty twist on a classic. Savory tahini and chocolate pair perfectly together for a fresh flavor twist on a classic brownie treat.
Ingredients and Substitutions
Before I show you how to make these rich, fudgy and nutty brownies, make sure you have these ingredients (or substitutions) ready to go.
- Semi Sweet Chocolate Chips: Feel free to use any brand of chocolate chips you have on hand.
- Butter: I like to use unsalted “sweet cream” butter in almost all my baking recipes. This is the most common and widely available butter in the US.
- Granulated Sugar: Maple sugar would be a good refined sugar free substitute for these fudgy brownie tahini dessert.
- Eggs: This is an essential ingredient for these rich and fudgy sesame swirled brownies. This recipe hasn’t been tested without eggs.
- Vanilla Extract: This provides a lovely background flavor. Omit if you need to.
- Cocoa Powder: Any type of unsweetened cocoa powder or Dutch processed cocoa powder will work well in this fudgy brownie recipe. However, I love using dutch process cocoa powder for its mellow, but intensely chocolate-y flavor.
- All Purpose Flour: To make these tahini filled brownies gluten free, use a good 1-1 gluten free flour. I recommend using the one from Bob’s Red Mill. Measure the flour based on weight (90 g) rather than cup for cup.
- Tahini: The flavor of tahini is a lot like baking with olive oil- the flavor of the tahini will shine though the other flavors. Make sure you like the taste and texture of the tahini before using it in the brownies. I personally love Soom and Seed + Mill.
Variation
Dairy free, grain free and gluten free tahini brownies: Use my recipe for Tahini Olive Oil Brownies.
How To Make
Learn how to make tahini brownies in a few easy steps.
- Preheat the oven to 350 F (177 C). Line an 9 x 9 pan with parchment paper along the bottom and two sides. In a microwave safe mixing bowl add the butter, ¼ cup (60 ml) tahini and 1 cup of chocolate chips. Heat in 30 second increments, stirring after each until the butter and chocolate are fully melted and mixed together. Whisk in the espresso powder and set aside for a moment.
- In another mixing bowl whisk the eggs, sugar, light brown sugar, vanilla extract and salt until smooth and well combined. Whisk in the melted chocolate tahini and butter mixture until smooth and well combined. Whisk in the cocoa powder, flour and chocolate chips until smooth and glossy.
- Evenly pour or scoop the brownie batter into the prepared pan. In a small bowl whisk the remaining tahini with the powdered sugar until smooth and combined. Drop dollops of the sweetened tahini on top of the brownies batter. Use a toothpick or cake tester to swirl the dollops of tahini into the brownie batter.
- Bake the tahini swirl brownies for 30 - 35 minutes. Remove the brownies to cool at room temperature for 1 hour. Cover and transfer the brownies to the fridge to chill and fully set for 1 - 2 hours in the fridge. When it’s time to serve, use the parchment overhang to remove the brownies from the pan, slice and enjoy.
How To Serve, Store, Freeze and Thaw
- Store: Once the brownies have cooled completely to room temperature, store them in an airtight container at room temperature for 1 - 2 days in the fridge for up to 5 days. In my opinion, these brownies taste amazing from the fridge.
- Freeze: Make sure the brownies are completely cooled to room temperature. Cut the brownie into your preferred amount of pieces. Individually wrap each fudgy brownie in plastic wrap and place in a ziplock bag. Alternatively, if you would like to freeze the entire pan of brownies, wrap the whole brownie in plastic wrap and store in a freezer proof and airtight container. Store in the freezer for up to 2 months.
- Thaw: The easiest and tastiest way to thaw the tahini swirl brownies is to let them sit thaw in the fridge overnight or on the counter for a few hours.
M’s Expert Tips
- Use a good tahini you like. The flavor of tahini is a lot like baking with olive oil- the flavor of the tahini will shine though the other flavors. Make sure you like the taste and texture of the tahini before using it in the brownies. I personally love Soom and Seed + Mill.
- Bring cold ingredients to room temperature: This allows the ingredients to mix together more evenly which requires less mixing, resulting in deliciously fudgy and chewy brownies.
- Use a metal pan. This recipe was created using an 9 x 9 (23 cm) aluminum pan. If you are using a glass baking dish, lower the baking temperature to 325 F (163 C) and bake for up to 10 minutes longer for each baking time. Please note that when baking in a glass pan, the edges may bake faster than the middle. This recipe has not been tested using a glass pan.
- Line the baking pan with parchment paper. This helps to release the brownies from the pan more easily. You can also lightly grease the pan if you prefer not to line it with parchment paper.
- Look for the signs the tahini and chocolate brownies are done. Use the baking time as a guide rather than a strict rule. Signs this nutty brownie is finished baking are a set, puffed up edges that have slightly pulled away from the edge of the pan. A toothpick inserted into the center of the brownies will have a few wet crumbs, but not wet, streaks of batter.
- Fully cool the brownies. The brownies need to cool at room temperature for about 1 hour. Then the brownies need time to chill and fully set in the fridge for another 1 - 2 hours.
- Clean brownie slices. For the cleanest brownie slices, use a knife that is as long or almost as long as the brownies. Press firmly down and gently pull the knife up. Wipe the knife clean before repeating any additional cuts for the brownie slices.
FAQs
What is tahini?
Tahini is rich, smooth and creamy paste made from ground sesame seeds. The texture is similar to drippy, natural peanut butter with a slightly more bitter, nutty and savory taste.
What are tahini brownies?
Tahini brownies are a delicious combination of rich and fudgy brownies with swirls of nutty, slightly savory tahini. If you’ve never had tahini, think of it as a nuttier and earthier version of peanut butter.
Can I make this in a different pan size?
Make this in a 9x13 pan by increasing the recipe by half. For easy measurements, use the brownie recipe for my Turtle Brownies (omit the toppings - caramel, pecans and chocolate chips). Use ½ cup (120 g) tahini mixed with 4 tablespoons (30 g) powdered sugar. Alternatively, you can bake the tahini brownies in a 9 inch springform pan.
Other Tahini Recipes to Try
If you try this Tahini Brownies recipe please rate the recipe and leave a comment below. Doing so helps other readers decide if this is a great recipe to bake. Don’t forget to tag me on Instagram using @olivesnthyme so I can see what you’re baking! Happy Baking! - M
Tahini Brownies Recipe
These tahini brownies are rich, fudgy, and packed with deep chocolate flavor, with just the right hint of nuttiness from the swirls of tahini. It’s a simple twist thats perfect for when you want something familiar, but maybe even better.
Equipment
- 1 whisk
- 1 9 inch (23 cm) aluminum pan
- 1 sheet parchment paper
Ingredients
Tahini Brownie
- ¾ cup (170 g) unsalted butter, cubed
- 1 cup (170 g) chocolate chips
- ¼ cup (60 ml) tahini, well stirred
- 2 teaspoons espresso powder, optional
- 3 large eggs, room temperature
- 1 cup (200 g) granulated sugar
- ½ cup (100 g) light brown sugar
- 2 teaspoons (10 ml) vanilla extract
- ½ cup (40 g) Dutch processed cocoa powder
- ½ teaspoon salt
- ¾ cup (90 g) all purpose flour
Sweetened Tahini Swirl
- ⅓ cup (70 g) tahini, well stirred
- 2 - 3 tablespoons ( 15 - 23 g) powdered sugar
Instructions
- Preheat the oven to 350 F (177 C). Line an 9 x 9 pan with parchment paper along the bottom and two sides. In a microwave safe mixing bowl add the butter, ¼ cup (60 ml) tahini and 1 cup of chocolate chips. Heat in 30 second increments, stirring after each until the butter and chocolate are fully melted and mixed together. Whisk in the espresso powder and set aside for a moment.¾ cup (170 g) unsalted butter, cubed, 1 cup (170 g) chocolate chips, ¼ cup (60 ml) tahini, well stirred, 2 teaspoons espresso powder, optional
- In another mixing bowl whisk the eggs, sugar, light brown sugar, vanilla extract and salt until smooth and well combined. Whisk in the melted chocolate tahini and butter mixture until smooth and well combined. Whisk in the cocoa powder, flour and chocolate chips until smooth and glossy.Evenly pour or scoop the brownie batter into the prepared pan.3 large eggs, room temperature, 1 cup (200 g) granulated sugar, ½ cup (100 g) light brown sugar, 2 teaspoons (10 ml) vanilla extract , ½ cup (40 g) Dutch processed cocoa powder, ½ teaspoon salt, ¾ cup (90 g) all purpose flour
- In a small bowl whisk the remaining tahini with the powdered sugar until smooth and combined. Drop dollops of the sweetened tahini on top of the brownies batter. Use a toothpick or cake tester to swirl the dollops of tahini into the brownie batter.⅓ cup (70 g) tahini, well stirred, 2 - 3 tablespoons ( 15 - 23 g) powdered sugar
- Bake the tahini swirl brownies for 30 - 35 minutes. Signs this brownie is finished baking are a set, puffed up edges that have slightly pulled away from the edge of the pan. A toothpick inserted into the center of the brownies will have a few wet crumbs, but not wet, streaks of batter.
- Remove the brownies to cool at room temperature for 1 hour. Cover and transfer the brownies to the fridge to chill and fully set for 1 - 2 hours in the fridge. When it’s time to serve, use the parchment overhang to remove the brownies from the pan, slice and enjoy.
Notes
Store: Once the brownies have cooled completely to room temperature, store them in an airtight container at room temperature for 1 - 2 days in the fridge for up to 5 days. In my opinion, these brownies taste amazing from the fridge.
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