Tahini Brownies Recipe

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These tahini brownies are chocolatey, rich, and very very delicious! They're also gluten-free.

They're so good, that 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 gooey brownies.

Chocolate goes well with just about any seed or nut butter, which is why it tastes so great with tahini.

Why You'll Love Tahini Brownies

These tasty brownies are as delicious as they are beautiful. If you've never tried making your own brownies before, you are going to be thrilled with the results.

These fudgy brownies have a delightful ripple of tahini throughout, adding a fantastic nutty, roasted flavor and a crackly top.

What is Tahini?

Tahini is a roasted sesame seed puree and is probably the most popular seed butter. Tahini is typically added to hummus, salads, sauces, and other savory dishes and is often used in Middle Eastern and Mediterranean cuisine.

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. 

Jump to:

• Why You'll Love Tahini Brownies
• What is Tahini?
• Ingredients
• Instructions
• More Great Dessert Recipes
• Substitutions & Variations
• Storage
• Tips for Making this Recipe
• Tahini Brownies

Ingredients

Here's what you'll need to make this

• Cornstarch
• Unsweetened cocoa powder
• Bittersweet chocolate bar (or chocolate chips)
• Coconut oil
• Tahini
• Eggs (room temperature if possible)
• Granulated sugar
• Light brown sugar
• Sea salt
• Vanilla extract

See the recipe card for quantities.

Instructions

Preheat the oven to 350 degrees F. Line an 8x8 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 ½ minutes). Stir in the coconut oil and tahini till fully combined.

In a large 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 at medium-high speed until the mixture is thick and holding its shape.

Add the cornstarch and beat for 30 seconds to one minute at 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 brownie batter.

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 on a wire rack before cutting into squares.

Serve with a scoop of ice cream if you'd like!

More Great Dessert Recipes

If you like baking, try some of these delicious sweet treats!

• Rose Apple Tart Recipe
• Rhubarb Blueberry Galette
• Peanut Butter Cookies
• Sour Cherry Crisp

Substitutions & Variations

Want to make some changes? Here are possible substitutions.

• Sugar - sub the granulated sugar for coconut sugar or cane sugar if you'd like. Substitute the brown sugar for maple syrup.
• Eggs - sub the eggs for flax eggs if you'd like this to be vegan.

Storage

You can save these brownies for up to 4 days at room temperature or up to a week in the refrigerator when stored in an airtight container.

You can also freeze them for up to 6 months.

Tips for Making this Recipe

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Cooking Tips - It may seem 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.

Testing Doneness - 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.

Diet Alternative - You can use flax eggs in place of the eggs if you'd like.

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