These irresistible chocolate tahini brownies are super fudgy and gooey, with crispy and chewy corner bits. They are made with heaps of chocolate, delicious tahini, and a topping of walnuts and chocolate tahini drizzle. If you love the nutty and earthy taste of tahini, you are going to love these tahini chocolate brownies!
Serve them warm, or cold, with a scoop of ice cream or on their own. Either way, these brownie bars will get you hooked from the first bite!
It's a tried and tested, all-time favourite. All three recipes are easy, quick and delicious, but this one is very unique in its flavour, and even fudgier and more gooey in texture, thanks to the amazing ingredient - tahini!
Only 9 key ingredients are required for making these easy tahini brownies:
- Dry ingredients - These include plain / all-purpose flour, sugar, cocoa powder, salt, walnuts and chocolate.
- Wet ingredients - You need unsalted butter, tahini and eggs.
For the drizzle on top, all what you need is some extra chocolate and tahini.
Hint: Mix the tahini paste well, to ensure its texture is smooth, runny and lump-free. You can run some hot water over the sides of the container to help loosen it, or pulse it in the food processor or blender.
Scroll to the bottom of this post for the recipe card and the full list of the ingredients.
Whip the eggs and the sugar until pale and very fluffy. Add the melted butter mixture and combine together.
Add the dry ingredients into the wet ingredients and fold with a spatula. Fold until just combined.
Fold in the chopped chocolate and stir to combine. Lastly, fold in the tahini. Stop mixing in the tahini paste, while few swirls of it still remain on the surface. Transfer the batter into baking tin and bake.
Bake the brownies for 35-38 minutes. They're ready when the edges have set, and when toothpick inserted comes out with few crumbs attached to it.
If toothpick inserted in the middle comes out clean, that means you more likely have over-baked your brownies. They will still taste delicious, but won't be so fudgy and gooey. They will have more cakey texture.
Hint: If you want fudgy and gooey brownies, it's best to under-bake them slightly. Keep checking your bake from 28 -30 minutes of their baking time. They are ready when the top is set and shiny, and few cracks appear in the surface. Brownies will still cook some more, while they are cooling down.
Once you take them out of the oven, it's important to allow them to cool. If you try to slice the brownies, while they are still warm, there is a big chance they will just fall apart and become a hot mess.
I normally chill mine for at least couple of hours, or ideally, overnight. This gives them time to set properly, and they will hold their shape much better.
Drizzle cooled tahini brownies with a simple mix of melted chocolate and some more tahini.
- Flour - You can use plain flour, as well as wholemeal flour in this recipe. Although I haven't tested this recipe with gluten free flour, I know some of the readers made my basic brownies using gluten-free flour with the great success. You may want to add an extra ½ teaspoon of baking soda, if using GF flour. Using almond flour or coconut flour could also be a possibility, which would also turn these brownies into grain free brownies.
- Tahini - This is what gives these brownies their unique taste. This toasted sesame paste is full of strong, nutty and earthy flavour and pairs superbly with chocolate. However, if tahini is not something to your liking, you could swap it for smooth peanut butter, or almond butter instead.
- Cocoa powder - Adding cocoa powder enhances the chocolate flavour and adds the colour to the brownies, and can't really be substituted with anything else. Use good quality, unsweetened cocoa powder.
- Sugar - This brownies recipe can be made using white caster sugar, granulated sugar, or soft light brown sugar. Alternatively, you can also use natural sweeteners, like coconut sugar or maple syrup, or both.
- Chocolate - I like to use chopped dark or milk chocolate in all of my brownies, but you can also use chocolate chips instead.
- Walnuts - Feel free to swap the walnuts for any type of nuts, or try adding sesame seeds on top, to enhance the tahini flavour even more!
Vegan tahini brownies - I haven't tested this recipe with vegan substitutes, but you could try using vegan butter or olive oil and replace eggs with the flax eggs. Alternatively, check out this recipe for Fudgy Vegan Brownies from Domestic Gothess.
Dairy free tahini brownies - Swap the butter for dairy free alternative, and use dairy free chocolate chips or dairy free chocolate.
Add an extra flavour - Use half cup tahini and half cup peanut or almond butter, to add a variety of flavour. Add a handful of chopped nuts into the brownie batter, or top the brownie with some fresh raspberries (before baking). Stirring in some raspberry jam or some chopped cherries into the batter is also a delicious addition.
Just like in any brownie recipe, you don't need any special equipment to make them, but these few items will ensure the success of your bake and make sure it turns out perfect:
- Baking tin - I always use my 20 cm square loose-bottom tin for brownies, but you can also use round one instead. The main thing to remember, is that if you opt in for a baking tin which is smaller or bigger in size, you will have to adjust the baking times accordingly. Smaller baking pan will produce taller brownie, and may need some extra baking time, while larger tin will yield flatter bars and will require less time in the oven.
- Baking paper/ parchment paper - Make sure to use plenty of overhang when lining the baking tin, as it helps with easy removal of the brownies from the tin.
- Hand-held electric mixer or whisk - Only needed to whip the eggs and the sugar together at the first stage of the recipe. If you don't have an electric mixer or whisk, you can also do it by hand, with a good old-fashioned kitchen whisk.
Store any leftover chocolate tahini brownie bars at room temperature, in the airtight container. They will keep well for up to 4 days. You could also store them in the fridge, which will extend their shelf-life for another couple of days.
They can also be frozen. To freeze tahini brownies, wrap each individual slice in a double layer of clingfilm and transfer to the freezer. Thaw them in the fridge overnight, then bring to room temperature before serving. You can also reheat the brownies in the oven or in the microwave.
To achieve that iconic, paper-thin shiny top on your brownies, make sure to whip the eggs and the sugar for long enough. You want the mixture to almost double in volume, and to be fluffy and pale.
For a super-clean cut, use the large, sharp knife and run it under the hot water, then wipe it clean between each cut.
Once baked, allow the brownies to cool completely (in the tin), before attempting to cut them. I recommend chilling them in the fridge overnight, or allowing them to sit in the fridge for at least a couple of hours, to give them a chance to set properly.
You probably overbaked them. If the texture feels dry and more cake-like, there is a big chance you baked them for too long. If you like your brownie to be on the fudgy and gooey side, it is always better to under-bake them, rather than over-bake. Remove them from the oven when the edges are just starting to set, and when toothpick or a skewer inserted in the middle comes out with some crumbs still attached to it.
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- 20 cm square loose-bottom tin or 20 cm round cake tin
- baking paper
- electric mixer
- 150 g unsalted butter
- 300 g sugar caster or granulated
- 3 large eggs
- 115 g plain / all-purpose flour
- 70 g cocoa powder
- ½ teaspoon salt
- 200 g milk or dark chocolate chopped
- 200 g tahini
- 30 g roughly chopped walnuts or pecans optional
For the drizzle:
- 50 g milk or dark chocolate melted
- 2 tablespoon tahini
- Preheat the oven to 175°C (160°C fan). Line 20 cm square baking tin with baking paper, with plenty of overhang.
- Place the unsalted butter and 100g of the sugar in a small saucepan over a medium heat and allow both to melt completely, swirling the pan from time to time. Set aside.
- Place the eggs and the remaining 200g of sugar into a bowl of an electric mixer and whish until pale and fluffy, about 2 minutes. Add the melted butter and sugar mixture and whisk again to combine.
- In a medium bowl, combine together the dry ingredients: flour, cocoa powder and salt. Add them to the wet ingredients and fold, using a spoon or spatula, until combined. Add chopped chocolate, followed by the tahini, and gently fold together.
- Pour the brownie batter into prepared baking tin and sprinkle the chopped walnuts (if using) over the top. Bake the brownies for 35-38 minutes, or until the top of the brownies is set and shiny, with few cracks in the surface. Toothpick inserted in the middle should come out with some crumb still attached to it.
- Allow the brownies to cool and set in the tin for at least an hour, or ideally, until completely cool.
- For the drizzle, mix melted chocolate and tahini in a small bowl, then drizzle it on top of the cooled brownies. Slice the brownies into 9 slices and enjoy!
Please note that all my recipes are developed and tested in metric grams. I recommend that you use digital scales for a more accurate results. I have provided a conversion to US customary in the recipe but please note that I haven’t tested using this method.
- Store any leftovers in the airtight container at room temperature for up to 4 days, or in the fridge, for up to 6 days.
- Freeze the brownies for up to three months. Thaw in the fridge overnight, then bring to room temperature before serving.
- You can reheat the brownies in the oven or in the microwave. Set the oven temperature to 160 C and place the brownies inside for 5 minutes, or place them in the microwave for 15-20 seconds.