These tahini brownies are rich, fudgy, and deeply chocolatey, with a nutty swirl that makes them feel just a little special.
If you love brownies that are deeply chocolatey but not one-note sweet, these tahini brownies might be your thing. A small amount of tahini is mixed right into the batter for subtle nuttiness, with a lightly sweetened tahini swirl on top that bakes up creamy and beautifully defined.
They’re familiar enough to feel like a classic brownie, but the tahini adds depth that makes them feel just a bit more grown-up — in a good way!
Why You’ll Love These Tahini Brownies
- Fudgy and rich, with a dense, chewy texture
- Balanced sweetness thanks to the tahini’s natural bitterness
- A swirl that actually holds its shape (no disappearing act in the oven)
- Simple ingredients, but a flavor combo that feels special
- Great for anyone who loves brownies and nutty flavors
Key Ingredients
- Tahini – Used two ways, with a small amount in the batter for depth, plus a swirl on top for flavor and looks. A spoonful of confectioners’ sugar helps the swirl stay defined, especially with thinner tahini.
- Cocoa powder + melted chocolate – This combo gives you deep chocolate flavor without making the brownies overly heavy.
- Butter – Keeps the brownies rich and fudgy rather than cakey.
- Granulated + brown sugar – Adds sweetness and moisture, with a little extra chew from the brown sugar.
- Sesame seeds, honey, & flaky salt (optional) – A simple topping that adds texture and makes the brownies look finished.
How to Make Them
Start with melted butter and chocolate.
Melting the butter with the chocolate gives you a smooth, glossy base and helps the brownies bake up rich and fudgy. Stir just until melted and combined. No need to get it piping hot.
Whisk in the sugars while the mixture is warm.
Adding the sugars at this stage helps them dissolve more evenly, which contributes to that shiny, crinkly brownie top.
Add the eggs, vanilla, and a bit of tahini.
The tahini mixed into the batter adds subtle nuttiness without overpowering the chocolate. It should blend in smoothly and make the batter look slightly thicker and extra glossy.
Fold in the dry ingredients gently.
Once the flour and cocoa go in, mix just until combined. Over-mixing here can lead to tougher brownies, and you want these dense and fudgy.
Mix the tahini swirl separately.
Stir the tahini with a tablespoon of confectioners’ sugar and a pinch of salt until smooth. This small amount of sugar helps the swirl hold its shape during baking, especially if your tahini is on the thinner side. (See my tip below for more details.)
Swirl lightly — less is more.
Dollop the tahini mixture over the batter and use a knife or skewer to make a few gentle passes. A loose swirl looks better than an overworked one and keeps the flavors distinct.
Bake until just set.
The edges should look set, but the center should still appear slightly soft. A toothpick should come out with moist crumbs, not clean. The brownies will firm up as they cool.
Let them cool completely before slicing.
This makes a big difference for clean cuts and the final texture. If you’re in a hurry, a short chill in the fridge helps, too.
Tips for Great Tahini Brownies
- Use tahini that’s well-stirred. Tahini separates easily, and using it straight from the top of the jar can throw off both flavor and texture. Stir it thoroughly before measuring so it’s smooth and evenly blended.
- Adjust the tahini swirl based on thickness. Tahini varies a lot by brand. Thinner tahini benefits from mixing in about a tablespoon of confectioners’ sugar, which helps the swirl stay visible and defined as the brownies bake. Thicker tahini may not need any adjustment.
- Don’t over-swirl the top. A few gentle passes with a knife or skewer is all you need. Over-swirling can muddy the look and pull the tahini down into the batter instead of leaving a clear swirl on top.
- Bake until the center looks just set. These brownies should look slightly underdone in the middle when you take them out. If the center is fully firm in the oven, they’ll be over-baked once cooled.
- Let the brownies cool before slicing. This makes a big difference for texture and clean edges. If you want very neat slices, chilling the brownies briefly before cutting helps.
- Use flaky salt sparingly. A light hand goes a long way here. The salt should enhance the chocolate and tahini, not compete with them.
Variations and Serving Ideas
- Skip the sesame seeds for a cleaner look, or use black sesame seeds for contrast.
- Add a handful of chopped dark chocolate to the batter for extra richness.
- Serve slightly warm with vanilla ice cream if you’re feeling indulgent.
How to Store
Room temperature: Store tahini brownies in an airtight container at room temperature for up to 3 days. They’ll stay soft and fudgy, especially if your kitchen isn’t too warm.
Refrigerator: For a firmer texture, refrigerate the brownies for up to 5 days. Let them sit at room temperature for a few minutes before serving if you prefer a softer bite.
Freezer: These brownies freeze well. Wrap individual pieces tightly or store them in a freezer-safe container for up to 2 months. Thaw at room temperature or warm briefly before serving.
A Brownie Worth Baking Again
These tahini brownies are a great reminder that a small twist can make a familiar dessert feel brand new. The chocolate stays front and center, while the tahini adds depth and just enough nuttiness to keep things interesting.
They’re the kind of brownies you bake once out of curiosity, and then find yourself making again because they’re simply that good. Whether you keep them simple or lean into the sesame topping, they’re a slightly unexpected treat that still feels totally approachable.
More Brownie Recipes
Tahini Brownies
Ingredients
For the brownies:
- ½ cup (60 g) all-purpose flour
- ¼ cup (21 g) unsweetened cocoa powder, natural or Dutch-process
- ¼ teaspoon salt
- ½ cup (113 g) unsalted butter
- 4 oz (113 g) semisweet or bittersweet chocolate, chopped
- ¾ cup (150 g) granulated sugar
- ¼ cup (50 g) firmly packed light brown sugar
- 2 large eggs
- 3 tablespoons (45 to 60 g) tahini
- 1 teaspoon vanilla extract
For the swirl:
- 3 to 4 tablespoons (45 to 60 g) tahini
- 1 tablespoon confectioners’ sugar, if necessary (see notes)
- pinch salt
For optional garnish:
- sesame seeds
- honey
- flaky sea salt
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Instructions
To make the brownies:
- Preheat the oven to 350°F (175°C). Line an 8-inch square pan with parchment paper, leaving an overhang for lifting.
- In a small bowl, whisk together flour, cocoa powder, and salt.
- In a medium saucepan, melt the butter and chocolate over low heat, stirring until smooth. Remove from the heat and whisk in both sugars. Cool slightly.
- Whisk in the eggs one at a time, then add the tahini and vanilla. Stir in the flour mixture just until combined. The batter will be thick and glossy.
- Spread the batter evenly in the pan.
To make the swirl, assemble, and bake:
- Whisk the tahini swirl ingredients until smooth, then dollop over the batter. Use a butter knife or skewer to gently swirl.
- In a small bowl, toss the sesame seeds with just enough honey to coat. Sprinkle evenly over the batter, then add a pinch or two of flaky sea salt.
- Bake 25–30 minutes, or until a toothpick inserted near the center shows a few moist crumbs.
- Let cool completely before slicing.
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Notes
- Tahini consistency matters. Tahini varies by brand. Thinner tahini benefits from mixing a tablespoon of confectioners’ sugar into the swirl to help it hold its shape during baking. If using a thick tahini, you may not need any or all of the sugar.
- Don’t over-bake. The center should look slightly soft when you remove the brownies from the oven. They’ll continue to set as they cool.
- For clean slices, let the brownies cool completely or chill briefly before cutting.
- Sesame topping is optional. It adds texture and visual contrast, but the brownies are just as good without it.
- Store brownies in an airtight container at room temperature for up to 3 days.
