Tahini Brownie Recipe

This tahini brownie recipe is chocolatey, rich, and very very delicious! It's hard not to eat the whole pan! 

I've always loved the classic peanut butter chocolate combo. I think chocolate goes well with just about any seed or nut butter, which is why it pairs so well with tahini (a roasted sesame seed puree). 

These decadent (but healthier!) tahini brownies are absolutely delicious! They're incredibly rich. (Gluten Free)

Tahini is one of my favorite flavors. It's smooth and rich with roasted nut undertones. It has a little bite to it as well, which makes it more exciting than peanut or almond butter and also what makes it pair so well with a subtler chocolate flavor. 

These decadent (but healthier!) tahini brownies are absolutely delicious! They're incredibly rich. (Gluten Free)
These decadent (but healthier!) tahini brownies are absolutely delicious! They're incredibly rich. (Gluten Free)
These decadent (but healthier!) tahini brownies are absolutely delicious! They're incredibly rich. (Gluten Free)

Tahini is typically added to hummus, salads, and other savory dishes and is often used in Middle Eastern and Mediterranean cuisine. I used it in my falafel and bulgur salad recipe. I have to say that it's one of the flavors I miss most from my former life in the Middle East. I've written about my almost 20 years in the Middle East (mostly in Doha, Qatar) here and our move to Evanston here. I went to Arabic language school in Amman, Jordan after college and even though I'd had my fair share of shawarma in Doha during high school I'd never really gotten into falafel until I moved to Jordan. The first apartment I lived in there was called the "foreigner's building" by the locals because you could rent short-term flats in it for one to six months. It was a bit of a dive but it was just off the beautifully named Rainbow Street. It's one of the famous, older areas of Amman and it has lots of great restaurants, bookstores, and antique shops. It also has the best falafel in the world. The best. The falafel is hot, just a little greasy, totally moist and slathered in the best tahini dressing you could ever want. I'm not a natural language learner, so sometimes during the 10-minute breaks between classes, I'd run away for a little break (when I just couldn't sit through another Arabic grammar class) and get a falafel sandwich. Even now, a slightly sour tahini dressing brings back memories of conjugating Arabic verbs and standing outside with a delicious sandwich in the warm sun and feeling like everything was going to be okay. 

Tahini Brownie Recipe | This Healthy Table
These decadent (but healthier!) tahini brownies are absolutely delicious! They're incredibly rich. (Gluten Free)

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If you don’t have an 8x8 pan you can use for this recipe, or you’re just a fan of baking pans, I think you’ll love this Nordic Ware 8x8 Square Pan. I use Nordic Ware almost exclusively for all my baking pans and cookie sheets - they’re great quality, durable, and affordable.

Enjoy this delicious tahini brownie recipe! Let me know if you make it - you can tag me on Instagram or Facebook @thishealthytable. 


Yield: 9 brownies

Tahini Brownie Recipe

These gluten-free tahini chocolate brownies are ridiculously tasty! They're rich and moist.

prep time: 15 minscook time: 25 minstotal time: 40 mins

ingredients

  • 3 tablespoons cornstarch

  • 2 tablespoons high quality unsweetened cocoa powder

  • 6 ounces high quality 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

  1. Preheat the oven to 350 degrees F. Line an 8x8 baking sheet with parchment.
  2. Combine the cornstarch and cocoa powder in a small bowl. Stir to combine.    
  3. In a microwave-safe bowl, melt the chocolate in the microwave (1 to 1 1/2 minutes). Stir in the coconut oil and tahini till fully combined.
  4. In a large mixing bowl, combine the eggs and both sugars. Using a hand mixer on medium-high speed, beat for 3 to 4 minutes until smooth and doubled in volume.

  5. Add the salt and vanilla to the sugar mixture. Then add the melted chocolate. Beat on medium speed till combined. Beat for 30 seconds to one minute on medium-high speed until the mixture is thick and holding its shape.
  6. Add the cornstarch and beat for 30 seconds to one minute on medium-high speed until the mixture is thick and holding its shape.
  7. Spread the mixture in the pan and smooth the top. Drizzle the tahini over the top of the batter and using a toothpick or fork, swirl it across the batter.

  8. Bake for 22 to 26 minutes or until the top is browned and the sides are puffed up. Let cool for 10 minutes before cutting into squares.

calories

261

fat (grams)

18

protein (grams)

5

sugar (grams)

15

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