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Tahini Brownies Recipe

Megan
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.
5 from 1 vote
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Prep Time 20 minutes
Cook Time 30 minutes
Cooling Time 2 hours
Total Time 2 hours 50 minutes
Course Dessert
Cuisine American, Mediterranean
Servings 16 brownies

Equipment

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. 
Keyword Tahini Brownies, Tahini Brownies Recipe, Tahini Swirl Brownies
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