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Delish Tahini Brownies to Try

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
Cook Time: 25 minutes
Total Time: 40 minutes
Servings: 16
Calories: 120kcal

Ingredients
 

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.