These irresistible chocolate tahini brownies are extra fudgy and gooey in the center with crisp, chewy corner pieces. Rich chocolate combines with creamy tahini and a crunchy walnut topping, finished with a chocolate–tahini drizzle for an indulgent, nutty treat. If you enjoy the toasted, earthy notes of tahini, these brownies will quickly become a favorite.
Serve them warm with a scoop of ice cream or allow them to cool and enjoy on their own. Either way, these brownie bars deliver intense chocolate flavor, a velvety texture, and a satisfying tahini twist.
This tahini brownie recipe is an adaptation of a classic easy homemade brownie and shares the same straightforward method as other popular variations. It’s a tried-and-true favorite that’s simple to make, but stands out for its unique flavor and even more gooey texture thanks to tahini.
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Ingredients
You only need nine main ingredients to make these tahini brownies:
- Dry ingredients – plain/all-purpose flour, sugar, cocoa powder, salt, chopped walnuts (optional), and chopped chocolate.
- Wet ingredients – unsalted butter, tahini, and eggs.
For the drizzle, melt extra chocolate and mix with a little tahini.
Hint: Stir or warm the tahini to make it smooth and pourable if it’s thick. Running hot water over the jar or briefly pulsing it in a blender helps remove lumps.
Scroll to the recipe card below for the full ingredient list and measurements.
Instructions
Begin by whipping the eggs and sugar until pale and very fluffy. Add the melted butter mixture and combine until smooth.
Fold the dry ingredients into the wet mixture with a spatula until just combined—over-mixing will affect the texture. Stir in the chopped chocolate, then gently fold in the tahini. Leave a few tahini swirls on the surface for visual interest and extra flavor pockets.
Transfer the batter into the prepared baking tin and sprinkle the walnuts over the top if using. Bake for 35–38 minutes, or until the edges are set and a toothpick inserted near the center comes out with a few moist crumbs attached.
If a toothpick comes out completely clean, the brownies are likely overbaked and will be more cake-like rather than gooey. For fudgy brownies, it’s better to underbake slightly—start checking around 28–30 minutes. The top should look shiny with a few cracks.
Hint: Brownies continue to set as they cool, so remove them from the oven when the center still has a few moist crumbs attached to a skewer.
Allow the brownies to cool completely in the tin before slicing. Chilling for a couple of hours, or ideally overnight, helps them firm up and slice cleanly.
When cooled, drizzle with a simple mixture of melted chocolate and tahini, then cut into squares and enjoy.
Substitutions
- Flour – Plain/all-purpose or wholemeal flour work well. If using gluten-free flour, you may want to add an extra ½ teaspoon of baking soda; almond or coconut flour could be used to create a grain-free version but will change texture and liquid needs.
- Tahini – Tahini gives these brownies their distinctive flavor. If you dislike tahini, swap it for smooth peanut butter or almond butter, though the flavor will differ.
- Cocoa powder – Use good-quality unsweetened cocoa powder to deepen the chocolate flavor; it’s not easily substituted.
- Sugar – White caster or granulated sugar or soft light brown sugar all work. Natural sweeteners like coconut sugar or maple syrup can be used, but you may need to adjust dry/wet ratios.
- Chocolate – Chopped dark or milk chocolate gives great texture; chocolate chips are a convenient alternative.
- Walnuts – Swap for pecans, hazelnuts, or sprinkle sesame seeds to boost the tahini notes.
Variations
Vegan tahini brownies – Try vegan butter or olive oil and replace eggs with flax eggs. Results may vary; consider consulting a tested vegan fudgy brownie recipe for best results.
Dairy-free tahini brownies – Use dairy-free butter and dairy-free chocolate to make these suitable for a dairy-free diet.
Extra flavor – Combine tahini with peanut or almond butter (½ cup tahini + ½ cup nut butter) for a layered nutty profile. Fold in chopped nuts, stir in raspberry jam or chopped cherries, or top with fresh raspberries before baking for a fruity twist.
Equipment
No special tools are required—just a few basics to ensure consistent results:
- Baking tin – A 20 cm square loose-bottom tin is ideal, but a 20 cm round tin works too. Adjust baking time if you change tin size: smaller tins produce thicker brownies and may need longer baking; larger tins yield thinner slices and bake faster.
- Baking/parchment paper – Line the tin with plenty of overhang to lift the brownies out easily.
- Hand-held electric mixer or whisk – Useful to whip the eggs and sugar until pale and airy. A manual whisk works if you don’t have an electric mixer.
Storage
Store leftover tahini brownies at room temperature in an airtight container for up to 4 days. Refrigerating will extend their shelf life by a few days. To freeze, wrap individual slices tightly in a double layer of clingfilm, then place in the freezer for up to three months. Thaw in the fridge overnight and bring to room temperature before serving. Reheat gently in the oven (160°C for a few minutes) or microwave for 15–20 seconds.
Top tip
Whip the eggs and sugar until nearly doubled in volume to achieve that glossy, thin top crust typical of great brownies. For clean slices, wipe a large sharp knife between cuts and briefly run it under hot water to warm the blade before slicing.
FAQ
Cool the brownies completely in the tin before cutting. Chilling in the fridge overnight or for a couple of hours helps them set and makes slicing much easier.
They were likely overbaked. For fudgy, gooey brownies, remove them when the edges are set and a skewer inserted in the center comes out with a few moist crumbs attached. Underbaking slightly is preferable to overbaking.
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📖 Recipe
Tahini Brownies
Equipment
- 20 cm square loose-bottom tin or 20 cm round cake tin
- Baking paper
- Electric mixer or whisk
Ingredients
- 150 g unsalted butter
- 300 g sugar (caster or granulated)
- 3 large eggs
- 115 g plain / all-purpose flour
- 70 g cocoa powder
- ½ tsp salt
- 200 g milk or dark chocolate, chopped
- 200 g tahini
- 30 g roughly chopped walnuts or pecans (optional)
For the drizzle:
- 50 g melted milk or dark chocolate
- 2 tbsp tahini
Instructions
- Preheat the oven to 175°C (160°C fan). Line a 20 cm square baking tin with baking paper, leaving plenty of overhang.
- Melt the butter with 100 g of the sugar in a small saucepan over medium heat, stirring occasionally. Set aside to cool slightly.
- Whisk the eggs with the remaining 200 g sugar until pale and fluffy, about 2 minutes. Add the melted butter mixture and whisk to combine.
- In a bowl combine flour, cocoa powder and salt. Fold the dry ingredients into the wet mixture until just combined. Fold in chopped chocolate, then gently fold in the tahini, leaving a few swirls if desired.
- Pour the batter into the prepared tin and sprinkle walnuts on top if using. Bake for 35–38 minutes, until the top is shiny with a few cracks and a skewer comes out with some moist crumbs attached.
- Allow the brownies to cool and set in the tin for at least an hour, ideally until completely cool. For best results chill for a few hours or overnight.
- Mix melted chocolate with tahini and drizzle over cooled brownies. Slice into 9 pieces and serve.
Note: Recipes are developed and tested using metric measurements. For best accuracy use digital scales. US customary conversions are provided but may yield different results.
Notes
- Store leftovers in an airtight container at room temperature for up to 4 days, or in the fridge up to 6 days.
- Freeze slices for up to three months. Thaw in the fridge overnight and bring to room temperature before serving.
- Reheat in the oven at 160°C for about 5 minutes or microwave for 15–20 seconds.
Nutrition
Serving size: 70 g • Calories: 551 kcal • Carbohydrates: 70 g • Protein: 11 g • Fat: 42 g
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