Prepare to be captivated by these exquisite chocolate tahini brownies, a dessert masterpiece that redefines indulgence. Each bite promises a symphony of textures and flavors: a remarkably fudgy and gooey center that melts in your mouth, complemented by delightfully crispy and chewy corner bits. Crafted with an abundance of rich chocolate and the distinctive, creamy essence of delicious tahini, these brownies are then crowned with crunchy walnuts and a decadent chocolate tahini drizzle. If you possess a fondness for the unique nutty and earthy taste of tahini, then these tahini chocolate brownies are destined to become your new obsession.
Whether served warm with a luxurious scoop of vanilla ice cream, or enjoyed cold on their own, these irresistible brownie bars are designed to hook you from the very first taste. They offer a sophisticated twist on a classic favorite, elevating the humble brownie to an extraordinary dessert experience.
This tahini brownie recipe represents a delectable evolution of my Easy Homemade Brownies, much like my widely adored Chocolate Cherry Brownies. It’s a testament to a tried-and-true base, an all-time favorite that consistently delivers. While all three recipes are celebrated for their ease, speed, and deliciousness, this particular iteration stands out with its truly unique flavor profile and an even more pronounced fudgy and gooey texture. This heightened decadence is entirely thanks to the star ingredient: tahini, which imparts a depth and creaminess unmatched by other brownie recipes.
Why Tahini Brownies? A Match Made in Dessert Heaven
You might be wondering what makes tahini such a remarkable addition to classic brownies. Tahini, a paste made from ground sesame seeds, is a staple in Middle Eastern and Mediterranean cuisine, renowned for its distinct nutty, slightly bitter, and earthy flavor. When paired with the sweetness and richness of chocolate, tahini creates a flavor harmony that is both complex and incredibly satisfying. The sesame notes beautifully complement the cocoa, adding an unexpected depth that elevates the entire brownie experience.
Beyond its incredible taste, tahini also contributes to the brownies’ enviable texture. Its natural oils and creamy consistency help create an extra fudgy and moist crumb, ensuring that every bite is luxuriously soft. It’s not just a flavor enhancer; it’s a texture transformer, turning great brownies into truly extraordinary ones. This unique combination makes tahini brownies a must-try for anyone looking to explore new dessert horizons or simply indulge in a more sophisticated chocolate treat.
Essential Ingredients for Perfect Tahini Brownies
Crafting these easy tahini brownies requires only a handful of readily available ingredients, predominantly just 9 key items. The quality of these ingredients plays a crucial role in achieving the ultimate flavor and texture, so choose them wisely.
- Dry Ingredients: Your pantry staples include plain / all-purpose flour, granulated or caster sugar, high-quality unsweetened cocoa powder, a pinch of salt to enhance flavors, chopped walnuts for a delightful crunch (optional but highly recommended), and your favorite chocolate, chopped into chunks.
- Wet Ingredients: These consist of unsalted butter, creamy tahini paste, and large eggs.
For the exquisite chocolate tahini drizzle that adorns the top, you’ll simply need a little extra chocolate and tahini, transforming these brownies from delicious to truly irresistible. Opt for good quality chocolate for both the brownies and the drizzle, as it makes a noticeable difference in the final taste.
Expert Tip: Before incorporating tahini into your batter, ensure it is thoroughly mixed. Tahini naturally separates, with oil rising to the top, so stir it well until it’s smooth, runny, and free of any lumps. If it’s particularly stiff, running the container under warm water for a few minutes or briefly pulsing it in a food processor or blender can help achieve the ideal consistency.
For a detailed recipe card with precise measurements and a complete ingredient list, please scroll to the bottom of this post.
Step-by-Step Guide to Baking Perfect Tahini Brownies
Baking these fudgy tahini brownies is a straightforward process, but paying attention to a few key steps will ensure an unparalleled result. Follow these instructions for a truly decadent treat.
- Prepare the Base: Begin by whipping the eggs and sugar together until the mixture becomes notably pale and incredibly fluffy. This aeration is crucial for creating that sought-after shiny, crackly top crust on your brownies. Once whipped, gently fold in the melted butter mixture, combining it until just incorporated.
- Combine Dry and Wet: In a separate bowl, whisk together your dry ingredients: plain flour, cocoa powder, and salt. Gradually add these dry components to the wet egg mixture. Using a spatula, fold them together until they are *just combined*. Overmixing at this stage can develop gluten in the flour, leading to a tougher, more cake-like brownie rather than a fudgy one.
- Fold in the Goodies: Next, fold in your chopped chocolate. Ensure it’s evenly distributed throughout the batter. Lastly, add the tahini. Gently fold it in, stopping once a few alluring swirls of tahini still remain visible on the surface. This technique creates beautiful tahini marbling in the baked brownies.
Once your batter is ready, transfer it carefully into your prepared baking tin. Spread it evenly. Bake the brownies for approximately 35-38 minutes. You’ll know they are ready when the edges appear set, and a toothpick or skewer inserted into the center comes out with a few moist crumbs still attached. This is the tell-tale sign of a perfectly under-baked, fudgy brownie.
If your toothpick comes out completely clean, it’s a strong indicator that your brownies are likely over-baked. While they will still be delicious, they will lack that signature fudgy and gooey texture, leaning more towards a cakey consistency. Achieving that perfect balance is key to brownie bliss.
Pro Baking Hint: To guarantee truly fudgy and gooey brownies, it is always better to slightly under-bake them. Begin checking your brownies around the 28-30 minute mark. They are typically ready when the top is set and appears shiny, and small cracks have started to form on the surface. Remember, brownies continue to cook slightly from residual heat as they cool down, so removing them a little early is often the secret to optimal fudginess.
Once removed from the oven, patience is paramount. It is absolutely crucial to allow the brownies to cool completely in the baking tin. Attempting to slice them while they are still warm will almost certainly result in a crumbly, hot mess that won’t hold its shape. For best results, I typically chill them for at least a couple of hours, or ideally, overnight. This extended cooling period allows them to set properly, firming up to deliver clean, neat slices and a superior texture.
After your tahini brownies have cooled completely and set, it’s time for the finishing touch. Prepare a simple yet luxurious drizzle by mixing some melted chocolate with a bit more tahini paste. Generously drizzle this mixture over the cooled brownie slab before slicing and serving. This final flourish not only adds an extra layer of flavor but also enhances their visual appeal, making them even more tempting.
Versatile Substitutions for Your Tahini Brownies
This tahini brownie recipe is wonderfully adaptable, allowing for various substitutions to suit dietary needs or personal preferences without compromising on flavor or texture. Here are some options:
- Flour Alternatives: While plain / all-purpose flour works perfectly, you can experiment with wholemeal flour for a slightly nuttier flavor. For those with gluten sensitivities, many readers have successfully used gluten-free all-purpose flour blends in my basic brownie recipes. If opting for a GF blend, consider adding an extra ½ teaspoon of baking soda to aid in structure. Almond flour or coconut flour could also be explored for grain-free brownies, though these may require adjustments to liquid content.
- Tahini Alternatives: Tahini is the heart of these brownies, providing their signature unique taste. This toasted sesame paste, with its strong, nutty, and earthy flavor, pairs exceptionally well with chocolate. However, if tahini isn’t to your liking or isn’t available, you can substitute it with an equal amount of smooth peanut butter or almond butter for a different, yet equally delicious, nutty twist.
- Cocoa Powder Considerations: The cocoa powder is essential for enhancing the chocolate flavor and contributing to the brownies’ deep color. It cannot be easily substituted. Always opt for good quality, unsweetened cocoa powder for the best results. Dutch-processed cocoa will yield a darker, less acidic brownie, while natural cocoa will give a lighter color and more pronounced chocolate flavor.
- Sweetener Options: This brownie recipe can be made with classic white caster sugar or granulated sugar. Soft light brown sugar can also be used, adding a subtle caramel note and extra moisture. For natural alternatives, coconut sugar or maple syrup (adjusting other liquid ingredients if using liquid sweeteners) are viable options.
- Chocolate Choices: I prefer using chopped dark or milk chocolate for varied texture throughout the brownies, but chocolate chips are a convenient alternative. Feel free to mix and match different types of chocolate, such as a combination of dark and semi-sweet, for a layered chocolate experience.
- Nut Varieties: Walnuts add a wonderful crunch, but feel free to swap them for any type of nuts you prefer, such as pecans or hazelnuts. For an even more pronounced tahini flavor, try sprinkling sesame seeds on top before baking.
Creative Variations to Elevate Your Tahini Brownies
Beyond simple substitutions, these tahini brownies offer a fantastic canvas for creative variations, allowing you to customize them to your exact preferences or adventurous spirit.
- Vegan Tahini Brownies: While I haven’t personally tested this specific recipe with vegan substitutes, it’s certainly possible to adapt. You could try replacing butter with a high-quality vegan butter or a neutral-flavored olive oil, and swapping eggs for flax eggs (1 tablespoon ground flaxseed mixed with 3 tablespoons water per egg). For a tested recipe, you might explore Fudgy Vegan Brownies from Domestic Gothess as a starting point.
- Dairy-Free Tahini Brownies: To make these brownies dairy-free, simply swap the unsalted butter for a dairy-free butter alternative or coconut oil. Ensure you also use dairy-free chocolate chips or a dairy-free chocolate bar for the chopped chocolate and the drizzle.
- Add an Extra Layer of Flavor: Get creative with additional flavor combinations! Try using half a cup of tahini and half a cup of peanut or almond butter in the batter for a richer, more complex nutty profile. Incorporate a handful of finely chopped nuts (like pistachios or hazelnuts) directly into the brownie batter for an added textural element. For a fruity contrast, top the brownie batter with some fresh raspberries before baking; their tartness beautifully cuts through the richness. Stirring in a spoonful of raspberry jam or some chopped dried cherries into the batter before baking can also add a delightful burst of flavor and moisture.
- Spice It Up: A pinch of cinnamon or cardamom can enhance the earthy notes of tahini and chocolate, adding a warm, exotic touch to your brownies.
- Sea Salt Flakes: A sprinkle of flaky sea salt on top of the brownies just before baking, or after the drizzle, can intensify the chocolate and tahini flavors, providing a delightful salty-sweet contrast.
Essential Equipment for Brownie Success
Making brownies, especially these tahini-infused delights, doesn’t require an arsenal of specialized kitchen gadgets. However, having a few key items on hand will significantly contribute to the success and ease of your baking process, ensuring your brownies turn out perfectly every time.
- Baking Tin: I consistently rely on my 20 cm (8-inch) square loose-bottom tin for brownies. Its design makes removing the baked brownies effortless. A 20 cm round cake tin can also be used effectively. The crucial point to remember is that if you choose a tin significantly smaller or larger, you’ll need to adjust your baking times accordingly. A smaller pan yields a thicker brownie, which may require a slightly longer bake, whereas a larger tin will produce flatter bars that cook more quickly.
- Baking Paper / Parchment Paper: This is a non-negotiable for easy removal and clean-up. When lining your baking tin, ensure you leave plenty of overhang on all sides. These paper “handles” will allow you to easily lift the entire slab of cooled brownies out of the tin, making slicing much simpler and cleaner.
- Hand-held Electric Mixer or Whisk: An electric mixer is incredibly helpful for the initial stage of whipping the eggs and sugar to achieve that desirable pale and fluffy consistency, which is key for the brownies’ crackly top. If you don’t own an electric mixer, a good old-fashioned kitchen whisk and a little arm power will also do the trick, though it might take a bit longer.
- Spatula: A flexible rubber spatula is essential for gently folding the dry ingredients into the wet and incorporating the chocolate and tahini without overmixing the batter. This helps maintain the tender, fudgy texture.
Storage and Freezing Tips for Freshness
Proper storage is key to enjoying your delicious chocolate tahini brownie bars for as long as possible, ensuring they retain their fudgy texture and rich flavor.
Store any leftover brownies at room temperature in an airtight container. They will maintain their excellent quality for up to 4 days. If you prefer a firmer texture or wish to extend their shelf-life further, you can store them in the refrigerator, where they will keep well for an additional couple of days, typically up to 6 days total.
These brownies are also perfect for freezing! To freeze tahini brownies, first, allow them to cool completely. Then, wrap each individual slice tightly in a double layer of cling film (plastic wrap) and transfer them to a freezer-safe bag or container. They can be stored in the freezer for up to three months. To thaw, simply transfer them to the refrigerator overnight. Bring them to room temperature before serving for the best experience. You can also briefly reheat the brownies in the oven (at 160°C for about 5 minutes) or in the microwave (for 15-20 seconds) for a warm, freshly baked feel.
Top Tips for Unforgettable Tahini Brownies
Achieving brownie perfection is all about those small details. Here are a couple of top tips to ensure your tahini brownies are nothing short of spectacular:
To get that highly coveted, iconic paper-thin, shiny, and slightly crackled top on your brownies, dedicate enough time to whipping the eggs and sugar. You want this mixture to almost double in volume, transforming into a light, pale, and incredibly fluffy consistency. This aeration traps air, which expands during baking and creates that beautiful, distinctive crust.
For super-clean, professional-looking cuts, always use a large, sharp knife. Before each cut, run the knife under hot water, then wipe it completely clean and dry. This technique prevents the brownie from sticking to the blade and ensures crisp, perfect slices every time. Repeat this process for each cut.
Frequently Asked Questions About Tahini Brownies
Once baked, it’s essential to allow the brownies to cool completely, ideally in their baking tin, before attempting to cut them. For the cleanest cuts and best texture, I highly recommend chilling them in the fridge overnight, or at least for a minimum of a couple of hours. This cooling and chilling period gives the brownies ample time to fully set, resulting in a firmer, more stable bar that won’t crumble when sliced.
The most common reason for brownies lacking a fudgy texture is overbaking. If your brownies turn out dry, dense, or with a more cake-like texture, chances are they spent too long in the oven. For truly fudgy and gooey brownies, it is always preferable to slightly under-bake them rather than over-bake. Remove them from the oven when the edges appear set and firm, but the center still has a slight wobble. A toothpick or skewer inserted into the middle should emerge with some moist crumbs still clinging to it, not completely clean. Remember, residual heat will continue to cook them as they cool.
Tahini adds a unique, sophisticated flavor profile to brownies. It introduces a delightful nutty, slightly earthy, and subtly bitter note that beautifully complements the sweetness and richness of the chocolate. It’s a complex taste that enhances the overall depth of the brownie, making it more interesting and less overtly sweet than traditional brownies. Many describe it as a gourmet, adult twist on a classic.
Absolutely! Tahini brownies are an excellent make-ahead dessert. In fact, many people find that their flavor and texture improve overnight as the flavors meld and the brownies fully set. You can bake them a day or two in advance, store them in an airtight container at room temperature or in the fridge, and then slice and serve when ready.
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If you try this delightful tahini brownie recipe, or any other recipe from Anna Banana, please take a moment to rate the recipe and/or leave a comment. Your feedback is invaluable to me and helps other bakers in our community who are considering trying the recipe. I truly love hearing about your baking experiences!
📖 Recipe: Super Fudgy Tahini Brownies
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Tahini Brownies
Equipment
- 20 cm square loose-bottom tin or 20 cm round cake tin
- baking paper
- electric mixer (or hand 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 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
Instructions
- Preheat your oven to 175°C (160°C fan). Line a 20 cm square baking tin with baking paper, ensuring you leave plenty of overhang on all sides for easy removal later.
- In a small saucepan, combine the unsalted butter and 100g of the sugar. Place over medium heat and allow them to melt completely, swirling the pan occasionally. Once melted, set aside to cool slightly.
- In a large mixing bowl (or the bowl of an electric mixer), combine the eggs and the remaining 200g of sugar. Whisk vigorously, preferably with an electric mixer, until the mixture becomes pale in color and very fluffy, approximately 2 minutes. This step is crucial for the shiny, crackly brownie top. Then, add the cooled melted butter and sugar mixture, whisking again until just combined.
- In a separate medium bowl, whisk together the dry ingredients: flour, cocoa powder, and salt. Gradually add these dry ingredients to the wet mixture, folding gently with a spoon or spatula until *just* combined. Avoid overmixing. Next, fold in the chopped chocolate, ensuring it’s evenly distributed. Finally, add the tahini and gently fold, stopping when a few swirls of tahini still remain visible on the surface of the batter to create a marbled effect.
- Pour the brownie batter into your prepared baking tin and spread it evenly. If using, sprinkle the chopped walnuts or pecans over the top. Bake for 35-38 minutes. The brownies are ready when the top is set and shiny, with a few small cracks, and a toothpick inserted into the center comes out with moist crumbs attached (not completely clean).
- Remove the brownies from the oven and allow them to cool and set completely in the tin for at least an hour, or ideally, until they are thoroughly chilled. This prevents them from falling apart when sliced.
- For the decadent drizzle, melt the chocolate and mix it with the additional tahini in a small bowl until smooth. Drizzle this mixture generously over the cooled brownies. Once the drizzle has set, slice the brownies into 9 square pieces and enjoy!
Please note that all my recipes are developed and tested using metric grams for accuracy. I highly recommend using digital scales for the most precise results. While a conversion to US customary units is provided in the recipe card, please be aware that I have not personally tested the recipe using these converted measurements.
Video Tutorial (Coming Soon!)
A detailed step-by-step video guide to making these super fudgy tahini brownies will be available here soon to help you master this delicious recipe!
Notes
- Store any leftover brownies in an airtight container at room temperature for up to 4 days, or in the fridge for up to 6 days for extended freshness.
- For longer storage, freeze the brownies for up to three months. Thaw them in the fridge overnight, then allow them to come to room temperature before serving for the best texture.
- You can easily reheat individual brownie slices in the oven at 160°C (325°F) for about 5 minutes, or in the microwave for 15-20 seconds for a warm, gooey treat.
Nutrition Information
Serving: 70g | Calories: 551kcal | Carbohydrates: 70g | Protein: 11g | Fat: 42g | Saturated Fat: 17g | Polyunsaturated Fat: 9g | Monounsaturated Fat: 13g | Trans Fat: 1g | Cholesterol: 98mg | Sodium: 170mg | Potassium: 372mg | Fiber: 6g | Sugar: 48g | Vitamin A: 524IU | Vitamin C: 1mg | Calcium: 72mg | Iron: 4mg
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