These irresistible 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 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!
This tahini brownies recipe is another adaptation of my Easy Homemade Brownies, and just like my popular Chocolate Cherry Brownies, 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 making this brownie recipe:
- Dry ingredients - They 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 down to the bottom of this post for the recipe card and full list of the ingredients.
Start by melting the butter and the third of the sugar together in a small pan. In a large bowl, whip together the eggs and the remaining sugar until they are pale and fluffy. Add melted sugar and butter mixture to the whipped eggs mixture and fold them together.
Sift the remaining dry ingredients together, then add them to the eggs, sugar and butter mixture. Use the spoon or spatula to fold them gently, until just combined.
Follow up by adding chopped chocolate, and lastly, add the tahini. Stop mixing in the tahini paste, while few swirls of it still remain on the surface.
Transfer the batter into prepared baking tin and sprinkle the chopped walnuts over the top (optionally).
Bake the brownies for 35-38 minutes. The toothpick inserted in the middle should not come out clean, and it should have 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 brownies with a simple mix of melted chocolate and 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. Alternatively, you may want to check out this recipe for grain-free and paleo version of tahini 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.
- 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!
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 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.
Brownies can be frozen for up to three months. 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.
If you try this recipe, or any other recipe on Anna Banana, please take a moment to rate the recipe and/ or leave me a comment. I love hearing from you, but it also helps other readers who are thinking of making the recipe.
To pin this recipe and save it for later, use the button on the recipe card, or on any of the photos above.
- 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.