Tahini Chocolate Brownies (Printer View)

Ultra-fudgy tahini brownies with a dark chocolate swirl, nutty and rich, ready in 45 minutes.

# Components:

→ Dry Ingredients

01 - 3/4 cup all-purpose flour
02 - 1/2 cup unsweetened cocoa powder
03 - 1/2 teaspoon fine sea salt
04 - 1/2 teaspoon baking powder

→ Wet Ingredients

05 - 1/2 cup unsalted butter, melted
06 - 4 ounces dark chocolate (60–70%), chopped
07 - 1 cup granulated sugar
08 - 1/3 cup light brown sugar, packed
09 - 3 large eggs, room temperature
10 - 1 teaspoon pure vanilla extract

→ Tahini Swirl

11 - 1/2 cup tahini, well stirred
12 - 2 tablespoons powdered sugar
13 - 1/4 teaspoon fine sea salt

→ Optional

14 - 1/2 cup dark chocolate chips or chunks, for topping
15 - Flaky sea salt, for finishing (optional)

# Method steps:

01 - Preheat oven to 350°F. Line an 8-inch square baking pan with parchment paper, leaving an overhang to lift the baked bars out easily.
02 - In a medium bowl, whisk together the flour, cocoa powder, sea salt and baking powder until homogenous; set aside.
03 - Place chopped dark chocolate and melted butter in a heatproof bowl and heat in the microwave in 20-second bursts, stirring between each, until smooth; allow to cool slightly.
04 - Whisk the granulated and brown sugars into the cooled chocolate mixture. Add the eggs one at a time, whisking thoroughly after each addition, then stir in the vanilla.
05 - Gently fold the dry ingredients into the chocolate mixture until just combined, taking care not to overmix to preserve fudgy texture.
06 - Pour the batter into the prepared pan and use a spatula to smooth the surface into an even layer.
07 - In a small bowl, whisk the tahini with powdered sugar and salt until smooth and pourable.
08 - Dollop spoonfuls of the tahini mixture across the batter and use a knife or skewer to swirl for a marbled effect.
09 - Scatter chocolate chips or chunks evenly over the swirled surface if using.
10 - Bake 28–32 minutes, or until the center is just set and a toothpick inserted in the middle comes out with a few moist crumbs attached.
11 - Cool completely in the pan on a wire rack, use the parchment overhang to lift the slab out, then cut into 12 squares.

# Expert Advice:

01 -
  • The tahini swirl adds the perfect nutty balance to rich, fudgy chocolate without dominating the flavor.
  • They look stunning with minimal effort—when you bring them out, expect delighted reactions.
02 -
  • If you overmix once the flour goes in, the brownies will lose their fudgy magic.
  • Letting the brownies cool fully prevents the tahini swirl from smearing and gives tidy squares.
03 -
  • Use high-quality tahini for the purest, creamy flavor—avoid dry, bitter brands.
  • A metal baking pan yields cleaner edges and intense fudginess compared to glass or ceramic.
Return