These tahini brownies are rich, ultra-fudgy, and layered with nutty sesame flavor. With gooey chocolate and creamy tahini in every bite, they’re a twist on the classic brownie I didn’t know I needed—until I made them. The result is a dessert that’s indulgent, sophisticated, and unforgettable.

Why You’ll Love This Recipe

I love how these brownies balance rich chocolate with the earthy, creamy flavor of tahini. The tahini not only adds depth and nuttiness, but it also gives the brownies a moist, fudgy texture without needing much butter or flour. The swirl on top makes each square look as good as it tastes. These are not your average brownies—they’re elevated, a little fancy, and absolutely addictive.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• 4 tbsp salted butter, plus more for greasing

• 4 oz bittersweet dark chocolate chips

• 3 tbsp cocoa powder

• 2 large eggs

• 1 cup plus 2 tbsp white sugar

• 1 tbsp vanilla extract

• 1 tsp kosher salt

• 3/4 cup tahini

• 1/3 cup all-purpose flour

Directions

1. I start by heating my oven to 350°F. I line an 8-inch square baking pan with two overlapping pieces of foil, letting the ends hang over for easy lifting later, then brush the foil lightly with butter.

2. In a saucepan, I melt the butter over medium heat, remove it from the heat, and immediately whisk in the chocolate chips and cocoa powder until smooth.

3. In a separate mixing bowl, I whisk the eggs, sugar, vanilla, and salt into a slightly thickened mixture. I add the tahini and whisk again to combine.

4. I fold in the flour just until incorporated—no overmixing. Then I reserve half of this tahini mixture in a separate bowl.

5. I mix the melted chocolate into the remaining tahini mixture until well blended, and pour this batter into the prepared pan, spreading it evenly.

6. Using a spoon, I dollop the reserved tahini mixture across the top in a grid pattern and swirl it into the batter using the tip of a knife.

7. I bake the brownies on the middle rack for 28–30 minutes, until the edges are set but the center is still moist. After baking, I cool the pan for 30 minutes, lift out the foil, and let the brownies cool another 30 minutes before slicing.

Servings and timing

This recipe makes 16 rich, 2-inch square brownies. From start to finish, it takes about 10 minutes to prep and 28–30 minutes to bake, plus 1 hour for cooling before slicing and serving.

Variations

• I sometimes use gluten-free 1-to-1 flour instead of all-purpose and it works beautifully.

• For added crunch, I mix in 1/2 cup of chopped walnuts or pecans.

• I’ve swapped the chocolate chips for a bar of 70% dark chocolate—makes it even more intense.

• For a sweeter finish, I drizzle a little date syrup or maple syrup over the top before baking.

• I’ve also made these with almond flour for a grain-free option—just needed a couple more minutes in the oven.

Storage/Reheating

I store these brownies in an airtight container at room temperature for up to 3 days, or in the fridge for up to 1 week. To keep them extra moist, I separate layers with parchment. When I want that just-baked texture again, I pop a brownie in the microwave for about 10–15 seconds.

FAQs

What does tahini do in brownies?

Tahini adds moisture, a rich nutty flavor, and creates a creamy, almost fudgy texture. It replaces some of the butter and makes the brownies less greasy and more balanced.

Can I substitute almond or peanut butter for tahini?

Yes, but it changes the flavor. Tahini has a more subtle, earthy taste. Almond or peanut butter will work in terms of texture but will add their distinct flavors.

Can I make this recipe dairy-free?

I’ve made this using dairy-free butter alternatives and it worked well. Just make sure to use a variety with similar fat content to real butter for the best texture.

Is it okay to use a different type of chocolate?

Absolutely. I prefer bittersweet chocolate for balance, but semi-sweet or even dark milk chocolate can be used, depending on how sweet I want the brownies.

Do I need to refrigerate tahini brownies?

Not necessarily. They keep fine at room temperature in a sealed container for a few days. But I refrigerate them if I want them to last longer or enjoy a denser texture when chilled.

Conclusion

Tahini brownies are my go-to when I want something decadent but with a little twist. The gooey texture, nutty undertone, and beautiful swirl make them a standout dessert for any occasion—or no occasion at all. Whether I’m baking for friends or just craving something rich and indulgent, these never disappoint.