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 walnut 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!
Ingredients and substitutions
- Butter - Unsalted butter and salt can be substituted with salted butter if needed. Your butter should be melted, not cold or room temperature.
- Sugars - We're using a combination of granulated and brown sugars for the perfect chewy texture and sweetness. Granulated sugar helps give these brownies a crunchy crust and chewy texture, while the molasses in brown sugar adds depth of flavor and makes them more fudgy.
- Vanilla - Adds depth of flavor to your brownies.
- Eggs - Add moisture and structure.
- Tahini - Can be substituted with another nut or seed butter for a different flavor. Try peanut butter or sunflower butter instead.
- All-purpose flour - Adds stability and balances with the wet ingredients in the recipe. I have only tested this recipe with AP flour, so I can't say for sure how other flours would turn out. Instead of making substitutions and potentially wasting ingredients, I recommend searching for a recipe written with the type of flour you'd like to use.
- Natural cocoa powder - Can be substituted with Dutch cocoa powder if desired, since no leavening agents are included in this recipe. Dutch cocoa has a milder flavor and darker color.
- Chocolate chips - Can be milk chocolate or semi-sweet. They can also be substituted with chopped nuts.
- Sesame seeds - Optional, but add a nice crunch and texture to the brownies.
Tips and tricks
Parchment paper - Line your baking pan with parchment paper - this makes for easy cleanup. Plus, your brownies will lift effortlessly out of the pan after baking.
Don't overmix - 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.
Check for doneness - 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.
Cool to room temperature - Make sure your brownies have cooled to room temperature before slicing. Slicing warm brownies causes messy, crumbly edges.
Frequently asked questions
I find tahini at my local grocery store in the ethnic foods section. You can also buy tahini online: Amazon: Organic Sesame 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.
Brownies can be made 1-2 days ahead of an event and stored at room temperature in a sealed container. I highly recommend not slicing into them until the day of serving. This helps keep your brownies moist and and fresh in the center for as long as possible.
Brownies will keep for about 3 to 4 days in a tightly sealed container at room temperature.
Brownies can be baked and frozen for up to three months in a well sealed container. To thaw, transfer your frozen brownies from the freezer to the counter top. A single brownie will only take about 30 minutes to thaw to room temperature.
If your brownies sunk in the middle after removing from the oven, it sounds like they weren't done baking. To prevent sinking, test the center of your brownies with a toothpick. If it comes out with wet batter, they're not done yet. Keep baking until the toothpick comes out clean or with crumbs.
Want that warm, fresh out of the oven feeling? Reheat individual squares for 10 to 15 seconds in the microwave.
- 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.