Name: Fudgy Tahini Brownies
Prep time: 10 min
Cook time: 25 min
Ingredients: 1 cup tahini (stirred well); 2/3 cup granulated sugar; 2 eggs; 1 teaspoon vanilla extract; 1/4 cup all-purpose flour; 1/4 cup unsweetened cocoa powder; 1 teaspoon baking soda; 1/2 teaspoon salt; 8 ounces baking chocolate (roughly chopped)

These Fudgy Tahini Brownies are ridiculously fudgey and rich, with deep chocolate flavor and a subtle nutty hint from tahini. Finished with flaky salt, they’re the perfect sweet treat any time you’re craving chocolate.

I always keep dessert in the house.

There was a time – before I had a healthy relationship with food – when I couldn’t keep dessert in the house. Having it there was so triggering.

Just knowing it was there meant it was all I thought about. It meant that I couldn’t eat it without eating all of it at once.

Here’s what changed once I created a healthy relationship with food: I started allowing dessert.

Once dessert was allowed, that “specialness” wore off.

I told myself that I could eat it any time I wanted. Truly any time.

And because of that, I was actually able to recognize if I wanted dessert in a given moment, instead of just wanting it because I felt like I shouldn’t have it.

Allowance is the biggest game changer when it comes to the way you look at food.

Now, I always keep dessert in the house, so that when I want something sweet, I have options. Candy, cookies, brownies – you name it.

All of those options help to keep dessert as something neutral, not something special. Because the more we can’t have something, the more we want it. That goes for anything, not just food!

Sometimes, dessert looks like a piece or two of chocolate. Sometimes it’s a slice of cake.

And sometimes, it’s something rich and heavenly like these Tahini Brownies.

Why You’ll Love These Tahini Brownies

These are so good.

The texture is ridiculously fudgey and soft. They’re super chocolatey with a glorious hint of tahini flavor.

If you’re not familiar, tahini is a sesame paste with a mild nutty flavor.

It’s often used in foods like hummus, but also in desserts like halva or even banana bread.

But of course, the best way to learn about tahini is to try it! And these delicious brownies are the perfect place to start.

How to Make Fudgy Tahini Brownies

Prep ingredients

Preheat the oven to 350 F. Line a 6 x 8” baking dish with parchment paper.

Whisk wet ingredients

In a large bowl, add the tahini, sugar, eggs, and vanilla extract. Whisk well to combine.

Add dry ingredients

Add the flour, cocoa powder, baking soda, and salt. Mix until smooth – the batter will be thick.

Fold in chocolate

Fold in the baking chocolate, reserving some for the top of the brownies.

Pour into baking dish

Pour the batter into the baking dish, using a spatula to spread it evenly and smooth out the top. Add the remaining chocolate to the top of the batter.

Bake

Bake in the preheated oven for about 25 minutes, or until the top is a little cracked. A knife inserted in the center should come out with a little batter on it, but not fully raw. Make sure to not over bake!

Cool and cut

Let the brownies cool for at least 20 minutes (or longer if you have the time and can wait!), then cut them into squares. Letting the brownies cool completely will help to cut them smoothly.

If You Love These Tahini Brownies, Try These Brownies & Bars Recipes

Ingredients You’ll Need

Tahini: The flavor is there, but definitely mild. I love this tahini.
Granulated sugar: Adds sweetness! I don’t recommend using a different type of sugar.
Eggs: Eggs are important for binding the batter.
All-purpose flour: You’ll just a little bit, which helps the brownies stay nice and gooey.
Cocoa powder: I love this one. It’s inexpensive and lasts a while!
Chocolate: You can either chop a chocolate bar or use chocolate chips.
Flaky salt: Adding flaky salt on top is a must, imo 🙂

Fudgy Tahini Brownie Cooking Tips

Baking dish: Make sure to use a 6×8 baking dish. If you don’t have one that size, note that a smaller or larger baking dish will impact the cooking time slightly.
Cooking time: The magic of these brownies is how gooey they are. You want to take them out of the oven when a knife inserted in the center comes out with a little batter still on it. Note that these will continue to cook a little as they cool out of the oven. Wait until they’re fully cool (I know it’s hard!) before cutting them.

Frequently Asked Questions

Peanut butter can sometimes be substituted for tahini in brownies, but it will noticeably change the flavor and may alter the texture. Tahini has a thinner consistency and more subtle flavor than most peanut butters, so for the best results in these brownies, tahini is recommended.

Tahini does have a mild sesame flavor, but it doesn’t overpower the chocolate in these brownies. Instead, it adds a subtle nutty, slightly savory flavor that complements the rich cocoa and chocolate.

Tahini is made from sesame seeds rather than nuts, so tahini brownies can be a good option for people avoiding nuts. However, always check individual ingredient labels and allergy guidance if you’re preparing them for someone with a food allergy.

A thick batter is normal for these tahini brownies. Tahini, eggs and just a small amount of flour create a dense batter that ultimately gives the brownies their rich, fudgy texture, so there’s no need to thin it before baking.

Course: Dessert