Introduction

These tahini brownies offer a unique twist on the classic treat, blending rich chocolate with the nutty depth of tahini. They are fudgy, flavorful, and surprisingly easy to make at home. Perfect for anyone looking to try something deliciously different.

A stack of three thick, rich brownies with a moist and fudgy dark brown layer in the middle, topped with a lighter brown, swirled layer of peanut butter or caramel that adds a marbled texture. The top brownie shows glossy, melted chocolate dripping slightly down the edges. The brownies sit on a wooden surface with a blurred dark background, focusing closely on the gooey, dense texture of the dessert. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

5 tablespoons (70 grams) salted butter, plus more for the pan
4 ounces (2/3 cup/113 grams) chopped bittersweet chocolate (70% cacao)

3 tablespoons (16 grams) cocoa powder
3 large eggs (150 grams)

1 cup (213 grams) packed brown sugar
1 tablespoon vanilla extract

3/4 teaspoon table salt
3/4 cup (190 grams) tahini
1/3 cup + 1 tablespoon (47 grams) all-purpose flour

Instructions

Step 1: Preheat your oven to 350°F (176°C). Line a 9-inch square baking dish with aluminum foil or parchment paper, leaving extra hanging over the edges for easy removal. Butter the lined pan.
Step 2: Brown the butter in a small, light-colored saucepan over medium-low heat. Stir as it melts and foams. When the foam recedes and then rises again, and the butter beneath is golden with dark specks, remove from heat.
Step 3: Add the chopped chocolate and cocoa powder to the browned butter. Whisk until smooth and combined.

Step 4: In a separate bowl, beat the eggs, brown sugar, vanilla, and salt with an electric mixer on medium speed for 1 minute until well blended. Mix in the tahini.
Step 5: Stir the flour into the tahini batter using a spatula or wooden spoon just until incorporated.
Step 6: Reserve 1/2 cup of this tahini batter, setting it aside for later.

Step 7: Fold the melted chocolate and browned butter mixture into the remaining tahini batter until just combined.
Step 8: Pour the chocolate brownie batter into the prepared pan. Drop spoonfuls of the reserved tahini batter on top. Use a knife to swirl the two batters together for a marbled effect.
Step 9: Bake in the center of the oven for about 30 minutes, until the edges are set and pulling away from the pan, but the center still jiggles slightly.

Step 10: Turn off the oven and leave the brownies inside for 10 more minutes. Then, remove and let cool completely in the pan.
Step 11: Lift the brownies out using the foil or parchment overhang. Cut into 24 pieces and enjoy.

Tips & Variations

Use a light-colored pan to brown the butter more easily and avoid burning.

Adjust the swirling pattern for a more dramatic marbled look.
For extra texture, sprinkle chopped nuts or chocolate chips on top before baking.

Storage

Store brownies in an airtight container at room temperature for up to 5 days or refrigerate for up to a week. They can also be frozen for up to 3 months and remain soft when thawed, making them perfect for quick treats straight from the freezer.

How to Serve

A round chocolate brownie is shown on a wooden board with one square piece cut and placed slightly apart. The brownie has two visible layers: a thick, dark brown bottom layer that looks soft and moist, and a swirled lighter brown and caramel-colored top layer with a glossy, marbled pattern. The surface texture is slightly cracked around the edges, while the center is smooth and shiny. The cut edges reveal a fudgy interior with a mix of dark chocolate and caramel. A large knife lies on the wood board in front of the brownie, with crumbs scattered nearby. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I substitute tahini with another nut butter?

Yes, you can substitute tahini with peanut butter or almond butter, but the flavor and texture will vary. Tahini provides a unique sesame seed taste that complements the chocolate.

How do I know when the brownies are done?

The edges should be set and slightly pulling away from the pan, while the center remains a bit underdone and will jiggle gently when you move the pan. This ensures a fudgy texture once cooled.