Tahini Brownies

Deep, dark chocolate brownies with a swirl of nuttiness from the sesame-based tahini. These brownies are rich and fudgy and the great news is they’re also good for you! A chocolate treat with health benefits from nutrient-rich, low saturated fat tahini which allows you to use less butter. And you get the bonus benefit of the anti-oxidant power of dark chocolate. A shout out to Milk Street Magazine for this recipe.

Tahini Brownies

  • Servings: 16 brownies
  • Print


4 tablespoons salted butter (1/2 stick)

4 ounces bittersweet chocolate, finely chopped

3 tablespoons cocoa powder

3 large eggs

1 cup plus 2 tablespoons white sugar

1 tablespoon vanilla extract

1 teaspoon kosher salt

3/4 cup tahini

1/3 cup all-purpose flour


  1. Heat oven to 350 degrees. Spray 8-inch square baking pan with cooking spray.
  2. In a medium saucepan over medium heat, melt the butter. Remove from heat and add chocolate and cocoa, whisking until smooth.
  3. In a large bowl, whisk the eggs, sugar, vanilla and salt until slightly thickened, about 1 minute. Whisk in the tahini. Fold in the flour just until incorporated. Set aside 1/2 cup of the mixture. Add the chocolate mixture to the remaining tahini mixture and fold until fully combined.
  4. Pour the batter into the prepared pan. Dollop the reserved tahini mixture over the top, then swirl the batters together with the tip of a knife. Bake until edges are set but the center remains soft, 28-30 minutes. Cool the pan on a wire rack. The longer the brownies cool, the easier it is to cut them. Cut into 2-inch squares.

Recipe from March-April, 2022 Milk Street Magazine.



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