These tahini brownies are fudgy and rich, with a slightly nutty sesame flavor. Topped with crunchy sesame seeds, tahini brownies make the perfect salty and sweet dessert treat.
Tired of regular brownies? Or maybe you're looking for a new spin on chocolate and peanut butter. These tahini brownies may do the trick!
Tahini is a sesame paste that adds a nutty, earthy flavor to these sweet brownie bars. Filled with chocolate chips and cocoa powder, they have a rich chocolate flavor that pairs perfectly with tahini.
Serve a plate of tahini brownies anytime you're looking for a unique dessert treat to serve family and friends. They're sure to satisfy your chocolate cravings!
What is tahini?
Tahini a smooth paste made from ground sesame seeds, similar to peanut butter. It is a common ingredient in dishes like hummus and baba ghanoush, and is widely used in Middle Eastern cooking.
It has a nutty, earthy flavor, and may taste slightly bitter when compared to a sweet nut butter, like peanut butter.
Where can you buy tahini? I find tahini at my local grocery store in the ethnic foods section. You can also buy tahini online: Amazon: Organic Sesame Tahini
Ingredients and substitutions
Since this is a baking recipe, I do not have many substitutions to offer. Each ingredient has its purpose in the recipe and I don't recommend making any substitutions I don't offer here.
Tahini can be substituted with another nut or seed butter for a different flavor. Try peanut butter or sunflower butter instead.
Chocolate chips can be milk chocolate or semi-sweet. They can also be substituted with chopped nuts.
Sesame seeds are optional, but add a nice crunch and texture to the brownies. I suggest giving them a try.
Natural cocoa powder can be substituted with Dutch cocoa powder, since no leavening agents are included in this recipe. Dutch cocoa will give you a milder flavor and darker colored brownie.
Tips for perfect brownies
Brownies are a great beginner baker recipe, since no leavening agents are involved and the ingredients can be mixed together with just a spoon. Here are my favorite tips for making perfect brownies:
- Line your baking pan with parchment paper - this makes for easy cleanup. Plus, your brownies will lift effortlessly out of the pan after baking.
- Once you've added your dry ingredients, just mix until all of your ingredients are incorporated. Overmixing your flour once it is wet will cause your baked goods to be tough.
- Start checking your brownies for doneness 3 or 4 minutes before the time listed in the recipe card. If your oven runs hot, they may already be done. An overbaked brownie will be dry and crumbly - you're looking for a rich, moist pan of brownies!
- Check your brownies by inserting a toothpick into the center of the pan. If the toothpick comes out with raw batter, give your brownies a few more minutes. If the toothpick comes out with a few crumbs, they're done.
- Make sure your brownies have cooled to room temperature before slicing. Slicing warm brownies causes messy, crumbly edges.
Brownies can be baked and frozen for up to three months in a well sealed container. Freeze an entire slab or individual brownies!
If you plan on serving the entire pan of brownies for an event, your best bet is to wrap and freeze your baked slab of brownies uncut. This will keep them moist and fresh in the center for as long as possible.
Transfer your frozen brownies from the freezer to the counter top and allow them to thaw. A single brownie will only take about 30 minutes to thaw to room temperature.
Make ahead and storage
Brownies can be made 1-2 days ahead of an event and stored at room temperature in a sealed container.
If you plan to make your brownies ahead of time, I highly suggest not slicing into them until the day of serving. This will help keep your brownies moist and and fresh in the center for as long as possible.
Once your brownies have been sliced, they will keep for 3-4 days in a sealed container at room temperature. They will be noticeably less moist by day 4.
- ¼ cup (57 g) unsalted butter, melted
- ½ cup (99 g) granulated sugar
- ½ cup (107 g) brown sugar
- 1 teaspoon vanilla extract
- 2 large eggs, room temperature
- ½ cup (42 g) natural cocoa powder
- ¼ cup (30 g) all-purpose flour
- ½ teaspoon salt
- ¾ cup (192 g) tahini
- ½ cup (85 g) semi-sweet chocolate chips
- 1 tablespoon sesame seeds
- Preheat oven to 350 degrees Fahrenheit. Line an 8x8 baking pan with parchment paper (or grease well) and set aside.
- In a bowl, add butter, granulated sugar, brown sugar, vanilla, and eggs. Stir until fully combined.
- In a separate bowl, sift together dry ingredients - cocoa, flour, and salt. Slowly stir dry ingredients into wet ingredients until combined.
- Add tahini and chocolate chips and stir until incorporated. Pour batter into prepared pan and spread into an even layer - batter will be thick.
- Top with sesame seeds and optionally a few more chocolate chips. Bake for 20-24 minutes or until a toothpick inserted into the center comes out with crumbs (not raw batter).
- Place brownies onto a wire rack and allow to cool completely before cutting and enjoying.
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