These are the best Tahini Brownies ever!! They’re so fudgy and moist with a generous swirl of tahini, which takes the brownies to a whole new level of flavor bliss!
Tired of regular brownies? Or maybe you’re looking for a new spin on chocolate and peanut butter. These tahini brownies are extremely moist and rich with a nutty sesame flavor.
Tahini is a sesame paste that adds a nutty, earthy flavor to these sweet brownie bars. Filled with chocolate chips and cocoa powder, they have a rich chocolate flavor that pairs perfectly with tahini.
Serve a plate of tahini brownies anytime you’re looking for a unique dessert treat to serve family and friends. They’re sure to satisfy your chocolate cravings!
WHAT IS TAHINI?
Tahini is a seed butter made from (usually toasted) sesame seeds. On its own it can be used as a dipping sauce and it is often used to make many Middle Eastern dips and spreads such as hummus, baba ganoush as well as halva. I love using it in both sweet and savory dishes, a few of which I’ll share below, and I almost always have a jar on hand in my pantry!
WHERE CAN I BUY TAHINI?
I’m sure you can find it at your local grocery store. Sometimes it’s located in two or three different locations: 1.) with other nut butters like peanut butter and almond butter, 2.) in the international food aisle or 3.) nearby the honey or other baking supplies.
HOW TO MAKE TAHINI?
If for some reason you can’t find tahini near you, or if you just want to give yourself a project, you can easily make tahini from scratch at home.
I am delighted to have best backdrop designer Stile and Co on the blog for this collaboration post.
Does food photography backgrounds matter? Great photography means different things to different people, and that’s OK. Like any art, it’s subjective. The definition of a great food photograph, for me, is one that makes me want to eat something immediately!
And I believe that food photography backgrounds plays important role in complementing the food subject and enhance the deliciousness of your photo.
Stile and Co stiles are my go-to food photography backgrounds for recent days. Using these backgrounds forced me to be creative and try other things to add texture and dimension to my food photographs!
INGREDIENTS YOU WILL NEED:
Here’s what you’ll need:
- Flour : I have used all-purpose flour in this recipe
- Chocolate : We opt for either semi-sweet or something over 70%. It’s totally up to you and how bitter you want the brownies to be.
- Unsweetened cocoa powder : Any unsweetened cocoa powder will do the trick, including Dutch process cocoa.
- Butter : This keeps the brownies incredibly moist, if needed, you could also try refined coconut oil or olive oil or vegetable oil
- Tahini : This is another main ingredient in these brownies, but i know some of you aren’t really on board with tahini just yet. If you don’t want to use tahini, or just can’t find tahini where you live, you can sub with any nut or seed butter.
- Eggs : These are pretty essential to the structure of the brownies. I would not recommend using flax eggs in place of regular eggs for this recipe
- Sugar : This is needed to keep the structure of the brownies. It can be swap with regular and brown sugar.
HOW TO MAKE TAHINI BROWNIES?
Melt the butter in a medium saucepan over medium heat. Remove from heat and immediately add the chocolate chips and cocoa. Whisk until smooth.
In a large mixing bowl, whisk the eggs and sugar to form a fluffy and pale mixture. Add the tahini and whisk to combine. Add the melted chocolate mixture to the tahini mixture, stir until evrything is well combined.
Now fold in the flour, stir until just incorporated (do not over-stir).
Pour the batter into the pan you prepared. Spread evenly.
With a spoon, dollop the tahini-honey mixture over the top. With the tip of a butter or pairing knife, swril the tahini dollops into the brownie batter.
Place the pan on the middle rack and bake for 28-30 minutes, until the edges are set but the center remain moist.
Remove from the oven. Cool in the pan for 30 minutes. Cut into 2-inch squares. Enjoy!
TIPS FOR PERFECT BROWNIES:
Brownies are a great beginner baker recipe, since no leavening agents are involved and the ingredients can be mixed together with just a spoon. Here are my favorite tips for making perfect brownies:
- Line your baking pan with parchment paper – this makes for easy cleanup. Plus, your brownies will lift effortlessly out of the pan after baking.
- Once you’ve added your dry ingredients, just mix until all of your ingredients are incorporated. Overmixing your flour once it is wet will cause your baked goods to be tough.
- Start checking your brownies for doneness 3 or 4 minutes before the time listed in the recipe card. If your oven runs hot, they may already be done. An overbaked brownie will be dry and crumbly – you’re looking for a rich, moist pan of brownies!
- Check your brownies by inserting a toothpick into the center of the pan. If the toothpick comes out with raw batter, give your brownies a few more minutes. If the toothpick comes out with a few crumbs, they’re done.
- Make sure your brownies have cooled to room temperature before slicing. Slicing warm brownies causes messy, crumbly edges.
CUSTOMIZE YOUR BROWNIES:
These brownies are also incredibly easy to make. If you’re looking for a dessert for a crowd and need something simple, just throw all the ingredients in one bowl and mix away. And if you’re feeling sassy, top them with something a little extra special:
- Toasted walnuts, hazelnuts on top
- Dried cherries
- Fresh raspberries
- Toasted sesame seeds on top
- A little sprinkle sea salt
The options are endless.
HOW TO STORE AND FREEZE TAHINI BROWNIES?
I’d recommend leaving them on the counter for no more than a day or two, and then storing the brownies covered in the refrigerator. They’re especially delicious straight from the fridge!
To freeze tahini brownies: Allow brownies to cool completely, then cut the brownies as directed. Wrap individual brownies in plastic wrap, then in foil or a reusable bag such as Stasher bags. Freeze for up to 3 months.
Other Brownie recipes to try,
Super Gooey Almond Flour Brownies
Easy One Bowl Fudgy Cocoa Brownies
Chocolate Walnut Fudge Brownies
If you recreate this Brownie recipe let me know how you liked it by leaving a comment and rating below or by tagging me on Instagram @blendofspicesbysara, I love seeing all of your tasty recreations!
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Tahini Brownies
Ingredients
- 1/3 cup all-purpose flour
- 4 tbsp unsalted butter
- 4 oz semi-sweet chocolate chips
- 3 tbsp cocoa powder
- 2 large eggs
- 2/3 cup white sugar
- 1 tsp salt
- 3/4 cup tahini
- 3 tbsp tahini
- 1 tbsp honey
Instructions
- Pre-heat the oven to 350 degrees F. Line an 9-inch square pan and lightly brush with butter.
- Melt the butter in a medium saucepan over medium heat. Remove from heat and immediately add the chocolate chips and cocoa. Whisk until smooth.
- In a large mixing bowl, whisk the eggs and sugar to form a fluffy and pale mixture. Add the tahini and whisk to combine. Add the melted chocolate mixture to the tahini mixture, stir until everything is well combined.
- Now fold in the flour, stir until just incorporated (do not over-stir).
- Pour the batter into the pan you prepared. Spread evenly.
- With a spoon, dollop the tahini-honey mixture over the top (imagine a grid, and add one dollop of tahini mixture to each square on that grid). With the tip of a butter or pairing knife, swril the tahini dollops into the brownie batter.
- Place the pan on the middle rack and bake for 28-30 minutes, until the edges are set but the center remain moist.
- Remove from the oven. Cool in the pan for 30 minutes. Cut into 2-inch squares. Enjoy!
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