Tahini Brownies

If there's a way to improve upon an already perfect chocolate dessert, I just might have found it. These beautiful swirly Tahini Brownies have all the flavors of a deep, dark and rich brownie, but with a nutty swirl of tahini on top. This brownie is bittersweet and sophisticated, and the flavors will have you making them again and again!

The massive jar of tahini is still in my pantry, and while I could keep making Tahini Chocolate Chip Cookies for the rest of my life, I think tahini brownies are next!

If you’re craving super sweet brownies, these are not for you. However, if you find yourself snapping off a piece of 70% dark chocolate for a snack, these are absolutely for you. 

The tahini brownies are light on the sugar front, and heavy on the dark chocolate. The tahini lacks any additional sugar, and so bittersweet is the operative word here. I happen to love this dessert, but I wouldn’t reach for these in a must-have-chocolate rage. For that, I reach for my Mississippi Mud Brownies or my Oreo Brownies. My classic small batch brownies for two are always welcome, too.

The Ingredients

• Butter. I bake with unsalted, high-quality European style butter. It contains slightly less water and more fat by percentage than regular butter, and I think it's worth it. However, regular store-brand butter is just as perfect here, too!
• Sugar. We're using granulated sugar for these tahini brownies.
• Cocoa Powder. Always bake tahini brownies with unsweetened, all-natural cocoa powder. The label should say 100% cocoa powder, and please also note that Dutch process cocoa powder works for this recipe.
• Salt. Please don't omit salt in desserts, because the salt balances the sweetness. Anytime I leave out even the smallest pinch of salt in a recipe, I notice the final product tastes a bit flat. Use the ¼ teaspoon of salt for these brownies, and you will love the balance it brings to the sweet and bitter flavors at play.
• Vanilla. Pure real vanilla extract is best.
• Egg. Yes, we're using one whole egg for this recipe. In brownies, the protein in the eggs emulsify the batter and make a dense, fudge-like brownie.
• Flour. A small amount of flour is crucial, because the gluten in the flour makes a chewy brownie.
• Tahini. The tahini I use is 100% natural. It does not contain salt, and furthermore, no other ingredients listed besides sesame seeds. This Soom foods tahini is the absolute best tasting tahini I have ever eaten. I know it's pricy, but I think it's so worth it.

How to Make Tahini Brownies

Like almost all of my brownie recipes, I start by melting the ingredients together in the microwave. If you don't have a microwave, just place a heat-safe bowl on top of a pan of simmering water on the stove. Please be sure to use a metal or otherwise heat-safe bowl, and know that a glass bowl might break if you use it as a double boiler.

Tahini Brownie Substitutions

• Tahini - If you can't find tahini, you can use any type of seed or nut butter for this recipe. Just make sure it's on the runnier side (the natural products typically are), and use it in the same amount as the tahini.
• Additions - dried cherries, mini chocolate chips, and chopped nuts would all be welcome in these tahini brownies.
• Dairy-Free - This recipe calls for butter, but you can substitute a cultured vegan butter in its place.
• Egg- Do not use anything but a real whole egg for this recipe. If you need Eggless Brownies, I have those for you instead.

How to Store and Freeze Tahini Brownies

These treats keep on the counter in an air-tight container for a day or two. Beyond that, you can store them covered in the fridge. I happen to love the texture of frozen brownies, so sometimes I double-wrap these in plastic wrap and store in the freezer for up to 3 months. You're probably supposed to let them thaw on the counter before eating, but I like them right out of the freezer!