Delish Tahini Brownies to Try

There’s brownie craving, and then there’s tahini brownie craving — the kind where you need something fudgy and deeply chocolaty but with that roasty, grown-up sesame thing that makes people go “wait… why is this so good?” These are that. They’re dense, shiny-topped, and a little salty in the best way. The tahini acts like butter’s cooler cousin, adding richness without being heavy, and you get that gorgeous marbled swirl on top if you’re feeling artsy. You absolutely don’t need a mixer, just a whisk and a small bout of patience while they cool, which I repeatedly fail at.

My little crew is obsessed. The pan cools on the stove and somehow everyone drifts into the kitchen like cartoon characters following a pie smell. My husband pretends he’s a “center square” guy but always sneaks the chewy corner when he thinks I’m not looking. My kid calls them “seeds brownies,” which sounds… not delicious, and yet here we are, fighting over the last piece. I baked a batch on a chaotic Tuesday, we ate them over the sink with spoons, and honestly it turned the whole day around.

How to Make It

Grab an 8-inch square pan, line it with parchment, and let the paper hang over the sides so you can lift the whole brownie slab out later like a pro. In a big bowl, whisk 3/4 cup well-stirred tahini with 1/2 cup melted butter (or neutral oil if dairy-free). Add 1 cup sugar and 1/2 cup brown sugar and whisk until it looks glossy and a little thick — like it’s trying to be caramel.

Crack in 2 eggs plus 1 extra yolk (that yolk is the secret to fudgy) and whisk about 30 seconds until the batter goes shiny and smooth. Stir in 1 teaspoon vanilla and a teaspoon of espresso powder if you have it (it won’t taste like coffee — it just makes the chocolate taste louder).

Sift in 1/2 cup cocoa powder, 3/4 cup all-purpose flour, and 1/2 teaspoon kosher salt. Fold gently; don’t overmix. The batter will be thick and luscious. Fold in 1/2 cup chocolate chunks or chips because obviously. Scrape into the pan, then dollop 2 tablespoons more tahini on top and drag a knife through it for swirls. Sprinkle flaky salt if you’re a salt-on-sweet person (hi, welcome).

Bake at 350°F for 24–28 minutes until the edges are set and the center still has a tiny wobble. If a toothpick comes out with a few damp crumbs, that’s perfect. Let them cool at least 30–45 minutes before slicing. Or don’t, and accept the gooey chaos. Yield: 16 small squares or 9 greedy ones.

✔Ingredient Notes

– Tahini: Use a runny, well-stirred tahini (not the dry, bottom-of-the-jar cement). If it’s bitter, your brownies will be too — I like brands labeled “roasted” and “smooth.”
– Cocoa powder: Dutch-process gives deeper flavor and a darker color, but natural works. Just don’t use hot cocoa mix (been there; it’s… sweet dust).
– Butter or oil: Butter = richer flavor; oil = extra moist and dairy-free. Both work. I reach for neutral oil when the fridge is bare.
– Eggs + yolk: The extra yolk turns fudgy into fudgier. If you skip it, they’ll be a tad more cakey. Still good.
– Sugars: White for crackly tops, brown for chew. You can use all white in a pinch; reduce by 2 tablespoons if your tahini is very runny.
– Espresso powder: Optional but makes chocolate sing. I’ve also used a spoonful of instant coffee — dissolve in a teaspoon of hot water first.
– Chocolate chunks: Semi-sweet or dark. Chips won’t melt as oozy as chopped chocolate, but I’ll never turn down a chip.
– Flaky salt: Not required, but that little pop of salt on top makes people think you’re fancy.

✔Recipe Steps

1. Line an 8-inch square pan with parchment and heat oven to 350°F.
2. Whisk 3/4 cup tahini with 1/2 cup melted butter (or oil) until smooth and glossy.
3. Whisk in 1 cup sugar, 1/2 cup brown sugar, then 2 eggs + 1 yolk and 1 teaspoon vanilla for 30 seconds.
4. Sift in 1/2 cup cocoa, 3/4 cup flour, 1/2 teaspoon salt, and 1 teaspoon espresso powder; fold gently.
5. Fold in 1/2 cup chocolate chunks, spread batter in pan, dollop 2 tablespoons tahini on top, and swirl.
6. Bake 24–28 minutes until set at edges with a slight center jiggle; cool 30–45 minutes before slicing.

What to Serve It With

– A cold glass of milk or hot coffee (the tahini loves both).
– Vanilla ice cream, obviously. Bonus points for a drizzle of warm tahini and honey.
– Fresh berries for a little acidic pop.
– Black sesame brittle if you’re extra and want crunch.

✔Tips & Mistakes

– Don’t overbake. Pull them when you think they need “just two more minutes.” They’ll finish setting as they cool.
– If your tahini is thick, loosen it with 1–2 teaspoons of neutral oil before mixing.
– For a crackly top, whisk the eggs and sugar until glossy before adding dry ingredients.
– Slice with a hot knife (run under hot water, wipe, repeat) for clean edges.
– Bitter brownies? Your tahini was bitter. Taste it first; add an extra tablespoon of sugar if needed.

✔Storage Tips

Counter: Cover and keep at room temp for 2–3 days. They stay fudgy and the sesame flavor gets cozier on day two.
Fridge: Airtight up to 5 days — they firm up and eat like truffles when cold. Zero shame breakfast.
Freezer: Wrap individual squares and freeze up to 2 months. Thaw on the counter or eat half-frozen like a monster. I do.

✔Variations and Substitutions

– Dairy-free: Use neutral oil instead of butter and dairy-free chocolate.
– Extra sesame: Stir 1 tablespoon toasted sesame seeds into the batter or sprinkle on top before baking.
– Peanut butter swirl: Swap the tahini swirl with warmed peanut butter. Different vibe, still fun.
– Gluten-free: Use a good 1:1 GF baking flour and add 1 tablespoon milk or water if the batter feels stiff.
– Less sweet: Drop total sugar by 2–3 tablespoons; don’t go too far or you lose fudgy texture.
– Maple or honey: You can swap up to 1/3 cup of the sugar for liquid sweetener; reduce by 1 tablespoon and add 1–2 tablespoons extra flour to keep structure.

Frequently Asked Questions

Delish Tahini Brownies to Try

Ultra-fudgy brownies swirled with nutty, creamy tahini. Rich chocolate flavor, beautiful marbled tops, and a hint of flaky salt—an irresistible treat that’s easy to make in one bowl.

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Prep Time: 15 minutes minutes

Cook Time: 25 minutes minutes

Total Time: 40 minutes minutes

Servings: 16

Calories: 120kcal

Ingredients

 

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Main Ingredients

• ▢ 0.5 cup unsalted butter, melted slightly cooled
• ▢ 1 cup granulated sugar
• ▢ 0.5 cup light brown sugar packed
• ▢ 2 large eggs
• ▢ 2 tsp vanilla extract
• ▢ 0.75 cup all-purpose flour
• ▢ 0.5 cup unsweetened cocoa powder
• ▢ 0.25 tsp fine sea salt
• ▢ 0.5 cup tahini well-stirred
• ▢ 2 tbsp maple syrup or honey
• ▢ 1 tbsp warm water to loosen tahini
• ▢ 0.5 cup semisweet chocolate chips
• ▢ 0.5 tsp flaky sea salt for topping, optional

Instructions

Preparation Steps

• Preheat oven to 350°F. Line an 8-inch square pan with parchment, leaving overhang on two sides, and lightly grease.
• Make the tahini swirl: In a small bowl whisk tahini, maple syrup, and warm water with a pinch of salt until smooth and pourable. Set aside.
• In a large bowl whisk melted butter, granulated sugar, and brown sugar until glossy and combined.
• Whisk in eggs one at a time, then vanilla, until the mixture is thick, smooth, and slightly lightened, about 0.5 to 1 minute.
• Add flour, cocoa powder, and fine sea salt. Fold with a spatula just until no dry streaks remain.
• Fold in chocolate chips, then spread the batter evenly in the prepared pan.
• Dollop the tahini mixture over the batter. Use a butter knife or skewer to gently swirl, taking care not to overmix.
• Bake 22 to 26 minutes, until the edges are set and a toothpick inserted in the center comes out with moist crumbs, not wet batter.
• Sprinkle with flaky sea salt. Cool completely in the pan, then lift out using the parchment and slice into 16 squares.

Notes

For dairy-free brownies, swap butter with the same amount of neutral oil. For thicker swirls, omit the water in the tahini mixture. Store in an airtight container at room temperature for up to 3 days or freeze up to 2 months.