Get the Recipe:
Tahini Brownies
These tahini brownies are rich, fudgy, and deeply chocolatey, with a subtle nutty flavor and a simple tahini swirl that stays beautifully defined as they bake.
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.
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