Name: Fudgy Dark Chocolate Honey Tahini Brownies
Prep time: 10 min
Cook time: 25 min
Total time: 1 h 35 min
Cuisine: American
Ingredients: 5 oz (142 g) bittersweet or dark chocolate (70% cocoa), coarsely chopped; 1/3 cup (75 g) unsalted butter; 2 tablespoons tahini; 1/2 teaspoon fine salt; 2 large eggs, at room temperature; 3/4 cup plus 2 tablespoons granulated sugar; 1 teaspoon pure vanilla extract; 1/2 cup all-purpose flour; 1/4 cup tahini (for swirl); 1 tablespoon honey; 1/2 teaspoon water

Jump to Recipe·Leave a Review

These fudgy dark chocolate honey tahini brownies are rich, decadent, and deeply flavorful. Nutty tahini is blended directly into the brownie batter, then swirled with fragrant honey on top, creating a beautifully balanced dessert that is both sophisticated and comforting.

Why You’ll Love This Recipe

These brownies have an irresistibly fudgy texture that stays moist and dense with every bite. Tahini adds depth and a subtle bitterness that pairs perfectly with dark chocolate and floral honey. The recipe is simple, made with basic ingredients and minimal equipment, yet delivers bakery-quality results. It is a unique twist on classic brownies that feels special without being complicated.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Brownie batter
5 oz (142 g) bittersweet or dark chocolate (70% cocoa recommended), coarsely chopped
⅓ cup (75 g) unsalted butter
2 tablespoons (30 ml) tahini
½ teaspoon fine salt
2 large eggs, at room temperature
¾ cup plus 2 tablespoons (175 g) granulated sugar
1 teaspoon (5 ml) pure vanilla extract
½ cup (71 g) all-purpose flour

Tahini swirl
¼ cup (60 ml) tahini
1 tablespoon (15 ml) honey
½ teaspoon water

Directions

Preheat the oven to 350°F (175°C). Line an 8×8-inch metal baking pan with parchment paper, leaving an overhang on two sides for easy removal.

In a heatproof bowl set over a pot with about ½ inch of barely simmering water, melt the chopped chocolate and butter together, stirring until smooth and glossy. Remove from heat and stir in the tahini and salt. Set aside to cool slightly.

In a separate bowl, whisk the eggs, granulated sugar, and vanilla extract vigorously until the mixture becomes pale, thick, and creamy, about 1 minute. Slowly whisk in the warm chocolate mixture until fully combined.

Using a rubber spatula, gently fold in the flour just until incorporated and smooth. Pour the batter into the prepared pan and spread it evenly.

In a small bowl, mix the tahini, honey, and water until smooth. Spoon dollops of the mixture over the brownie batter and gently swirl with a knife, keeping the pattern loose and distinct.

Bake for 20 to 25 minutes, until the surface looks shiny and set. A skewer inserted into the center should come out with a few moist crumbs attached, not wet batter. Let the brownies cool completely in the pan before slicing.

Servings and timing

This recipe makes 16 brownies.
Preparation time is approximately 10 minutes.
Baking time is 20 to 25 minutes.
Cooling time is about 1 hour before slicing.

Variations

For a deeper flavor, sprinkle a small amount of flaky sea salt on top before baking.
You can add chopped dark chocolate or chocolate chips to the batter for extra richness.
Replace half of the tahini in the swirl with almond butter for a slightly sweeter, milder nut flavor.
Add a pinch of ground cardamom or cinnamon to the batter for warm spice notes.

Storage/Reheating

Store the brownies in an airtight container at room temperature for up to 5 days. For longer storage, refrigerate them for up to 10 days. To reheat, warm individual brownies briefly in the microwave for 10 to 15 seconds to restore their fudgy texture.

FAQs

What does tahini add to brownies?

Tahini adds a nutty, slightly bitter flavor that balances the sweetness of the chocolate and honey while enhancing the fudgy texture.

Can I use regular dark chocolate instead of bittersweet?

Yes, dark chocolate with around 60% cocoa will work, but the brownies will taste slightly sweeter.

How do I know when the brownies are done baking?

They are done when a skewer inserted into the center comes out with a few moist crumbs but no wet batter.

Can I reduce the sugar in this recipe?

Reducing the sugar will affect the fudgy texture, making the brownies drier and less rich.

Is it necessary to bring the eggs to room temperature?

Yes, room-temperature eggs blend more smoothly into the batter and improve the final texture.

Can I use a glass baking dish?

A metal pan is recommended for even baking, but a glass dish can be used with slightly increased baking time.

Why should I not over-swirl the tahini topping?

Over-swirling will blend the batters together, losing the distinct honey tahini pattern and flavor contrast.

Can these brownies be frozen?

Yes, once cooled, wrap them tightly and freeze for up to 2 months. Thaw at room temperature before serving.

What type of tahini works best?

A smooth, well-stirred tahini made from hulled sesame seeds gives the best texture and flavor.

Should these brownies be served warm or cooled?

They are best served fully cooled, which allows the fudgy texture to set properly.

Conclusion

Fudgy dark chocolate honey tahini brownies are a refined yet approachable dessert that elevates the classic brownie. With their rich chocolate base, nutty tahini depth, and delicate honey swirl, they are perfect for sharing, gifting, or enjoying as a special homemade treat.