Tahini Chocolate Brownies (Printable version)

Ultra-fudgy tahini and dark chocolate brownies with a creamy tahini swirl and optional chocolate chips.

# What You’ll Need:

→ Dry Ingredients

01 - 3/4 cup (90 g) all-purpose flour
02 - 1/2 cup (60 g) unsweetened cocoa powder
03 - 1/2 tsp fine sea salt
04 - 1/2 tsp baking powder

→ Wet Ingredients

05 - 1/2 cup (115 g) unsalted butter, melted
06 - 4 oz (115 g) dark chocolate (60–70%), chopped
07 - 1 cup (200 g) granulated sugar
08 - 1/3 cup (65 g) light brown sugar, packed
09 - 3 large eggs, at room temperature
10 - 1 tsp pure vanilla extract

→ Tahini Swirl

11 - 1/2 cup (120 g) tahini, well-stirred
12 - 2 tbsp powdered sugar
13 - 1/4 tsp fine sea salt

→ Optional

14 - 1/2 cup (85 g) dark chocolate chips or chunks, for topping

# Directions:

01 - Preheat the oven to 350°F (175°C). Line an 8-inch (20 cm) square baking pan with parchment paper, leaving some overhang for easy removal.
02 - In a medium bowl, whisk together flour, cocoa powder, salt, and baking powder; set aside.
03 - Place chopped dark chocolate and melted butter in a large heatproof bowl. Microwave in 20-second intervals, stirring between each, until smooth. Let cool slightly.
04 - Whisk granulated sugar and brown sugar into the chocolate mixture. Add eggs, one at a time, whisking well after each addition. Stir in vanilla extract.
05 - Fold in the dry ingredients until just combined—do not overmix.
06 - Pour the batter into the prepared pan and smooth the top.
07 - In a small bowl, whisk together tahini, powdered sugar, and salt until smooth.
08 - Dollop spoonfuls of the tahini mixture over the brownie batter. Use a knife or skewer to gently swirl the tahini into the batter for a marbled effect.
09 - Sprinkle chocolate chips or chunks evenly over the top, if using.
10 - Bake for 28–32 minutes, or until the center is just set and a toothpick comes out with a few moist crumbs.
11 - Cool completely in the pan before slicing into squares.

# Expert Advice:

01 -
  • The tahini swirl melts right into the batter, creating pockets of rich nuttiness that surprise with every bite.
  • One bowl and a handful of staples are all you need, but the result tastes like bakery-level effort.
02 -
  • Once I rushed to slice while the brownies were warm, and the tahini swirl smeared everywhere—it pays to wait until fully cool.
  • Using slightly warm eggs mixed in much more easily, and the batter came together like a dream.
03 -
  • Grease your parchment or liner for truly fuss-free removal—no sad broken corners.
  • Cool brownies in the pan, uncovered, for best texture and shiny tops that don’t sweat in condensation.
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