Why You’ll Love Tahini Brownies Recipe
These tahini brownies combine deep chocolate flavor with the savory nuttiness of sesame for a dessert that feels both familiar and unique. The bittersweet chocolate keeps them from becoming overly sweet, while coconut oil helps create a rich, moist texture.
They’re also surprisingly simple to prepare. Beating the eggs and sugars until light and voluminous helps give the brownies structure, while the cornstarch and cocoa powder keep the interior wonderfully fudgy. The tahini swirl requires almost no extra effort but makes the finished brownies look impressive enough for gatherings and special occasions.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
- Cornstarch: Gives the brownies structure without the need for traditional flour and helps maintain their soft, fudgy texture.
- Unsweetened cocoa powder: Adds another layer of concentrated chocolate flavor.
- Bittersweet chocolate: Creates the rich chocolate base of the brownies. Breaking it into smaller pieces helps it melt evenly.
- Coconut oil: Adds moisture and richness while blending smoothly with the melted chocolate.
- Tahini: Used both inside the brownie batter and as a decorative swirl on top. Its nutty, slightly savory flavor pairs beautifully with chocolate.
- Eggs: Provide structure and help create volume when beaten with the sugars.
- Granulated sugar: Adds sweetness and contributes to the texture of the brownies.
- Light brown sugar: Adds sweetness along with a subtle caramel-like depth.
- Sea salt: Enhances the chocolate and balances the sweetness.
- Vanilla extract: Rounds out the chocolate and tahini flavors with a warm aromatic note.
Directions
- Preheat the oven to 350°F (175°C). Line an 8-by-8-inch baking pan with parchment paper, leaving enough overhang to make removing the brownies easier after baking.
- In a small bowl, combine the cornstarch and unsweetened cocoa powder. Stir until evenly mixed and set aside.
- Place the bittersweet chocolate in a microwave-safe bowl. Microwave for about 1 to 1 1/2 minutes, checking and stirring as needed, until melted and smooth. Stir in the coconut oil and a portion of the tahini, reserving some tahini for swirling over the top. Mix until completely incorporated.
- Add the eggs, granulated sugar, and light brown sugar to a large mixing bowl. Using a hand mixer on medium-high speed, beat for 3 to 4 minutes. The mixture should become smooth, pale, and approximately doubled in volume.
- Add the sea salt and vanilla extract. Pour in the melted chocolate mixture and beat on medium speed until combined. Increase to medium-high and continue beating for another 30 seconds to 1 minute, until the batter looks thick and holds its shape.
- Add the cornstarch and cocoa mixture. Beat for another 30 seconds to 1 minute on medium-high speed, stopping once the batter is thick, smooth, and completely combined.
- Transfer the brownie batter to the prepared pan and smooth it into an even layer. Drizzle the reserved tahini across the surface. Use a toothpick, skewer, or fork to gently swirl the tahini through the top of the batter, being careful not to mix it in completely.
- Bake for 22 to 26 minutes, or until the top is browned and set and the sides have puffed slightly. Avoid overbaking if you want the brownies to remain moist and fudgy in the center.
- Remove the pan from the oven and allow the brownies to cool for at least 10 minutes before lifting them from the pan and cutting them into squares. For cleaner slices, allow them to cool further before cutting.
Servings and timing
This recipe makes 9 brownies when baked in an 8-by-8-inch pan and cut into nine equal squares.
Preparation and baking take approximately 40 minutes in total. The brownies bake for 22 to 26 minutes and should cool for at least 10 minutes before slicing. If you prefer very neat, firm-edged squares, give them additional cooling time before cutting.
Variations
For extra crunch, fold chopped walnuts, pecans, or toasted sesame seeds into the batter before transferring it to the baking pan.
For an even more intense chocolate flavor, stir chocolate chips or roughly chopped dark chocolate into the finished batter. They will create small pockets of melted chocolate throughout the brownies.
You can also sprinkle a small amount of flaky sea salt over the tahini swirl before baking. The extra salt highlights both the bittersweet chocolate and the nutty sesame flavor.
For a stronger sesame flavor, sprinkle toasted sesame seeds over the surface after creating the tahini swirl. A mixture of black and white sesame seeds can also add an attractive contrast.
If coconut oil isn’t your preference, a neutral-flavored oil can be used, although the flavor and final texture may vary slightly.
Storage/Reheating
Allow the tahini brownies to cool completely before storing them. Place them in an airtight container and keep them at room temperature for about 3 days. Separating layers with parchment paper can prevent the brownies from sticking together.
For longer storage, refrigerate the brownies in an airtight container for up to about 5 days. Refrigeration will make them firmer, so allow individual brownies to come to room temperature before serving if you prefer a softer texture.
The brownies can also be frozen. Wrap individual squares well and place them in a freezer-safe container or bag. Freeze for up to 2 to 3 months. Thaw overnight in the refrigerator or at room temperature before serving.
If you’d like a warm brownie, microwave an individual square briefly, about 10 to 15 seconds. Avoid overheating it, as this can dry out the brownie.
FAQs
What does tahini taste like in brownies?
Tahini has a creamy, earthy, nutty flavor with a slightly savory edge. In brownies, it balances the sweetness and complements the bittersweet chocolate without overpowering it. The combination is similar to pairing chocolate with nut butter, but tahini has its own distinctive toasted sesame character.
Are tahini brownies very sweet?
These brownies have a rich sweetness balanced by bittersweet chocolate, unsweetened cocoa powder, sea salt, and tahini. Those ingredients prevent the chocolate flavor from tasting overly sugary and give the brownies a more complex flavor profile.
Why do I need to beat the eggs and sugar for several minutes?
Beating the eggs and sugars incorporates air and increases the volume of the mixture. This step contributes to the brownies’ structure and texture, which is particularly important because the recipe doesn’t rely on traditional flour.
How do I know when the brownies are finished baking?
Look for a set, browned surface and slightly puffed sides. The brownies should no longer appear completely raw in the center, but they don’t need to become dry or firm throughout. Baking them for too long can reduce their fudgy texture.
Can I use milk chocolate instead of bittersweet chocolate?
You can, but the brownies will be noticeably sweeter and have a milder chocolate flavor. If you enjoy a rich chocolate taste with some bitterness to balance the sugar and tahini, bittersweet chocolate is the better choice.
Why is cornstarch used instead of flour?
Cornstarch provides structure and helps bind the brownie batter while preserving a tender, dense consistency. Because only a small amount is required, it allows the chocolate and tahini flavors to remain prominent.
How can I make a pretty tahini swirl?
Drizzle the reserved tahini in thin lines or small spoonfuls across the brownie batter. Drag a toothpick, skewer, or fork gently through the tahini and batter in curved motions. A few passes are enough; excessive swirling will cause the pattern to disappear into the batter.
Can I make these brownies ahead of time?
Yes. These brownies are well suited to making ahead because they can be stored in an airtight container after cooling. Preparing them the day before serving also gives them plenty of time to cool and set, making them easier to cut neatly.
Why should I let the brownies cool before cutting them?
Freshly baked brownies are very soft and continue setting as they cool. Cutting them immediately can cause the center to crumble or stick to the knife. Waiting at least 10 minutes helps, while cooling them completely produces the cleanest squares.
Can tahini brownies be frozen?
Yes. Once completely cooled, cut the brownies into individual portions and wrap them well before placing them in a freezer-safe container. They can be frozen for approximately 2 to 3 months and thawed whenever you’re ready to serve them.
Conclusion
Tahini Brownies are an easy way to give classic chocolate brownies a distinctive twist. Rich bittersweet chocolate and cocoa create an intensely chocolatey base, while creamy tahini brings a subtle nutty flavor and a beautiful swirled finish.
With their fudgy center, balanced sweetness, and simple preparation, these brownies work just as well for an everyday chocolate craving as they do for sharing with friends and family. Serve them at room temperature for a dense, tender bite, or warm them briefly for an especially soft and chocolatey dessert.
Tahini Brownies
Rich, fudgy tahini brownies with bittersweet chocolate, a crackly top, and a creamy sesame swirl. These flourless brownies balance deep chocolate flavor with nutty tahini.
- Prep Time: 14 minutes
- Cook Time: 26 minutes
- Total Time: 40 minutes
- Yield: 9 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Gluten Free
Ingredients
- 3 tablespoons cornstarch
- 2 tablespoons unsweetened cocoa powder
- 6 ounces bittersweet chocolate, broken into pieces
- 3 tablespoons coconut oil
- 4 tablespoons tahini, divided
- 2 eggs
- 1/3 cup granulated sugar
- 1/4 cup light brown sugar
- 1 teaspoon sea salt
- 1 teaspoon vanilla extract
Instructions
- Preheat the oven to 350 degrees F. Line an 8×8-inch baking pan with parchment paper.
- Combine the cornstarch and cocoa powder in a small bowl and stir until evenly mixed.
- Place the chocolate in a microwave-safe bowl and microwave for 1 to 1 1/2 minutes, or until melted. Stir in the coconut oil and 3 tablespoons of the tahini until fully combined.
- In a large mixing bowl, combine the eggs, granulated sugar, and light brown sugar. Using a hand mixer on medium-high speed, beat for 3 to 4 minutes, until smooth and doubled in volume.
- Add the salt and vanilla to the egg and sugar mixture. Add the melted chocolate mixture and beat on medium speed until combined. Increase to medium-high speed and beat for 30 seconds to 1 minute, until thick and holding its shape.
- Add the cornstarch and cocoa mixture and beat on medium-high speed for 30 seconds to 1 minute, until the batter is thick and well combined.
- Spread the batter evenly in the prepared pan and smooth the top. Drizzle the remaining 1 tablespoon tahini over the batter and swirl it through the surface with a toothpick or fork.
- Bake for 22 to 26 minutes, until the top is browned and the sides are puffed. Let cool for 10 minutes before cutting into 9 squares.
Notes
- For clean slices, allow the brownies to cool further before cutting and wipe the knife between cuts.
- A toothpick or fork works well for creating a decorative tahini swirl.
- Store cooled brownies in an airtight container at room temperature for up to 3 days.
Nutrition
- Serving Size: 1 brownie
- Calories: 255 kcal
- Sugar: 18 g
- Sodium: 270 mg
- Fat: 17 g
- Saturated Fat: 9 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 25 g
- Fiber: 2 g
- Protein: 4 g
- Cholesterol: 42 mg
