These Tahini Brownies transform a classic American treat with a fragrant Middle Eastern twist. The brownies are fudgy and chocolate-forward, with a nutty tahini swirl that balances sweetness and savory sesame notes. They’re quick to make using common pantry ingredients and straightforward techniques.
Tahini Brownies: Recipe at a Glance
Prep Time
20 mins
Cook Time
28 mins
Total Time
48 mins
Servings
9 large squares
Calories*
445 kcal
Difficulty
Moderate
Main Ingredients
Semi-sweet chocolate chips, light olive oil, tahini, white sugar, light brown sugar, powdered sugar, eggs, all-purpose flour, Dutch‑process cocoa (or unsweetened cocoa), vanilla, kosher salt.
Technique
Gently melting chocolate, combining wet and dry ingredients, and swirling sweetened tahini into the batter.
*Calories are estimated.
Table of Contents
- Tahini Brownies: Recipe at a Glance
- Why This Recipe Works
- Ingredients
- How to Make this Tahini Brownies Recipe
- Expert Tips
- Recipe FAQs
- Recipe Card
Why This Recipe Works
- Simple but impressive: The method is straightforward, but the tahini swirl adds an elegant flavor and visual contrast.
- Balanced flavors: Rich, fudgy chocolate pairs with tahini’s toasty, savory notes for a satisfying, layered dessert.
- Reliable results: The recipe has been tested to deliver consistent, fudgy brownies that hold their shape when cooled.
Ingredients
This recipe uses common pantry staples. Quantities and the full ingredient list are available in the recipe card below.
- Semi‑sweet chocolate chips: Use good-quality chips for best flavor and smooth melting.
- Light olive oil: Replaces butter here to highlight the Mediterranean profile and create a slightly lighter texture.
- Tahini: Stir well before measuring; it can separate in the jar. Tahini’s sesame flavor complements chocolate exceptionally well.
- Sugars: White and light brown sugar for the brownie base; powdered sugar to sweeten the tahini swirl.
- Cocoa powder: Dutch‑process gives a deep flavor, but natural unsweetened cocoa works too.
See the recipe card for exact measurements and conversions.
How to Make this Tahini Brownies Recipe
Step 1 — Preheat: Heat the oven to 350°F (175°C). Line a 9‑inch square pan with parchment paper.
Step 2 — Melt chocolate: Combine 1/2 cup of the chocolate chips with the olive oil in a heatproof bowl. Warm gently until melted and smooth, then let cool slightly.
Step 3 — Combine wet ingredients: Whisk tahini, white sugar, light brown sugar, eggs, and vanilla until slightly thickened.
Step 4 — Add chocolate: Stir the cooled melted chocolate into the tahini mixture until uniform.
Step 5 — Fold dry ingredients: Gently fold in the flour, cocoa powder, salt, and remaining chocolate chips until just combined. Avoid overmixing.
Step 6 — Spread batter: Transfer the batter to the prepared pan and smooth the top.
Step 7 — Make the tahini swirl: Mix tahini and powdered sugar into a thick paste. Drop small dollops across the batter and use a knife to create a gentle marbled swirl.
Step 8 — Bake and cool: Bake for 28–30 minutes on the middle rack, until a toothpick inserted near the center shows a few moist crumbs. Cool completely in the pan on a wire rack (at least 2 hours) before slicing for clean squares.
Expert Tips
- Use a metal pan: A 9‑inch metal square pan gives even heat and less sticking than glass.
- Choose quality chocolate: Since chocolate is central, better chocolate noticeably improves flavor.
- Swirl gently: Drop small tahini dollops and swirl lightly to keep distinct marbling.
- Avoid overbaking: Pull brownies when they still have moist crumbs for fudgy texture.
- Cool before slicing: Cooling allows the brownies to set and slices to be neater.
Recipe FAQs
Yes — bake a day in advance and store in an airtight container at room temperature.
Keep airtight for up to 3 days at room temperature or refrigerate for up to a week.
Yes. Wrap individual squares and freeze for up to 2 months. Thaw at room temperature.
Other Dessert Recipes
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Strawberry Rhubarb Muffins with Lemon Streusel Topping
Baking
Rhubarb Scones with Orange and Pistachios
Dessert
Strawberry Rhubarb Crisp with Tahini Sesame Topping
Dessert
Strawberry Rhubarb Galette with Almonds
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Tahini Brownies (with Nutty Tahini Swirl)
Ingredients
For the Brownies
- 1 cup semi‑sweet chocolate chips (divided)
- ¼ cup light olive oil
- ¼ cup tahini
- 1 cup white sugar
- ½ cup light brown sugar
- 3 large eggs
- 2 tsp vanilla extract
- ¾ cup all‑purpose flour
- 6 tbsp Dutch‑process (or unsweetened) cocoa powder
- 1 tsp kosher salt
For the Tahini Swirl
- ¼ cup tahini
- 3 tbsp powdered sugar
Instructions
- Preheat oven to 350°F (175°C). Line a 9‑inch square pan with parchment paper.
- Melt ½ cup chocolate chips with the olive oil in a heatproof bowl. Stir until smooth and cool slightly.
- In a large bowl, whisk tahini, white sugar, light brown sugar, eggs, and vanilla until slightly thickened.
- Stir the cooled melted chocolate into the tahini mixture until smooth.
- Fold in flour, cocoa powder, salt, and the remaining chocolate chips until just combined.
- Spread the batter in the prepared pan.
- Mix tahini and powdered sugar into a thick paste. Drop small dollops over the batter and swirl gently with a knife.
- Bake 28–30 minutes until a toothpick shows a few moist crumbs. Cool completely before slicing.
Notes
Refer to the step-by-step photos above for visual guidance. Key ingredients include stirred tahini, quality chocolate, and unsweetened cocoa. Adjust sweetness in the swirl by reducing powdered sugar if desired.
Nutrition
Calories: 445 kcal • Carbohydrates: 57 g • Protein: 7 g • Fat: 23 g
Nutrition information is an approximation.
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