brownies in a pan

Tahini Brownies Recipe

10 Shares
0
0
10

These tahini brownies are chocolatey, rich, and very very delicious! They’re also gluten-free. They’re so good, it’s hard not to eat the whole pan. If you’ve always loved the classic peanut butter chocolate combo then you’ll love these brownies. Chocolate goes well with just about any seed or nut butter, which is why it tastes so great with tahini.

plate of brownies with milk

What is Tahini?

Tahini is a roasted sesame seed puree. 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.

Tahini is 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. 


How to Make Tahini Brownies

  • Preheat the oven to 350 degrees F. Line an 8×8 baking sheet with parchment.
  • Combine the cornstarch and cocoa powder in a small bowl. Stir to combine.    
  • 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.
  • 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.
  • 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.
  • Add the cornstarch and beat for 30 seconds to one minute on medium-high speed until the mixture is thick and holding its shape.
  • 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.
  • 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.
brownies in a pan

Tips for Making the Best Tahini Brownies

It seems annoying, but do use parchment paper to line your pan. Spraying cooking spray or using butter in your pan will leave the brownies with a greasy bottom…no one wants greasy bottomed brownies!

Test your brownies before taking them out of the oven – a little center gooey-ness is always nice, but fully undercooked brownie batter is not! The testing stick (I use a toothpick) should come out with only a few crumbs.

Let your brownies cool before you cut them. I know it’s hard to wait, but give them five minutes to cool and they’ll hold up better.


Yield: 9 brownies

Tahini Brownies

brownies in a pan

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

Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes

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.

Nutrition Information:

Yield:

9

Serving Size:

1

Amount Per Serving: Calories: 281Total Fat: 19gSaturated Fat: 11gTrans Fat: 0gUnsaturated Fat: 7gCholesterol: 42mgSodium: 259mgCarbohydrates: 22gFiber: 4gSugar: 13gProtein: 6g
10 Shares
Leave a Reply

Your email address will not be published. Required fields are marked *