Who doesn’t love a good brownie? They’re chocolatey, gooey, and always hit the spot. But have you ever tried tahini brownies? It may sound a bit unconventional, but trust me, this is a game-changer. The nutty flavor of tahini perfectly complements the rich chocolatey goodness of the brownies for an even creamier, more indulgent treat.
I’ve always been fascinated by the versatility of tahini. But I have used it mostly in savory recipes, like this tahini pasta and this roasted cauliflower with tahini sauce. So the idea of using it in a dessert seemed a little out there at first. But let me tell you – these tahini brownies are a winner. They’re rich, nutty, flavorful, fudgy.. everything a brownie should be.
Tahini, a smooth paste made from sesame seeds, is typically found in savory dishes like hummus, but it lends a unique flavor to sweet treats too. The addition of tahini to the brownie batter reduces the need for butter, making them slightly healthier without compromising on taste. So, go ahead and give these tahini brownies a try – you won’t be disappointed!
Tips & Tricks
Ingredient quality matters here.
Be sure to use a good quality cocoa powder and a high quality tahini for the best results. The tahini should be smooth and pourable, not too thick or separated.
Mastering the swirl.
Swirling the tahini into the batter may seem tricky at first, but don’t worry too much about making it perfect. Just drag a butter knife gently along the surface of your brownie batter. The magic happens when it’s delicately swirled on the surface, giving a beautiful marbled effect.
Let them cool!
Be sure to let the brownies cool completely before slicing. This will help them hold their shape and prevent them from falling apart.
Prep the pan.
I recommend using an 8×8 inch size baking pan for brownies. To make removing the brownies from the pan a breeze, line the pan with parchment paper before you get started.
Storing the tahini brownies.
Place any leftover brownies in an airtight container or wrap them in plastic wrap, and store them at room temperature for up to one week. If you want to keep them longer, you can also freeze them for up to three months, but make sure to wrap them well to avoid freezer burn.
Add chopped nuts, chocolate chips, or dried fruit to the batter for some extra texture and flavor.
Don’t have tahini?
Swap out the tahini for almond butter or peanut butter for a different nutty twist, with the same creamy qualities.
Add some spice.
If you’re feeling adventurous, try adding a pinch of cinnamon and cayenne pepper to the batter for a spicy kick.
Sprinkle with sea salt.
Right before baking, sprinkle a pinch of coarse sea salt on top for a sweet and salty twist.
Make it gluten free.
You can make this recipe gluten free by using a 1:1 gluten free baking flour in place of the all purpose flour. Or check out these vegan gluten free brownies.
More Tasty Ideas
If you love these Tahini Brownies, be sure to check out these other delicious treats:
Servings: 16 brownies
Preheat oven to 350 F. line an 8×8 baking pan with parchment paper and set aside
In a large mixing bowl, whisk together the sugar, brown sugar, flour, cocoa powder, and salt; set aside
In a separate mixing bowl, whisk together the oil, eggs, and vanilla extract
Pour the oil mixture into the sugar mixture and mix until fully combined and a thick batter is formed
Transfer the batter to the prepared pan, then dollop tahini on top.
Use a butter knife to swirl the tahini into the batter by dragging gently along the surface.
Bake in preheated oven 35-40 minutes, or until a toothpick inserted into the center comes out clean (or with a few crumbs)
Allow to cool before slicing and serving.
Calories: 214kcalCarbohydrates: 30gProtein: 3gFat: 10gSaturated Fat: 1gPolyunsaturated Fat: 3gMonounsaturated Fat: 6gTrans Fat: 0.03gCholesterol: 31mgSodium: 90mgPotassium: 110mgFiber: 2gSugar: 23gVitamin A: 47IUVitamin C: 0.2mgCalcium: 25mgIron: 1mg