Tahini Chocolate Brownies (Print Version)

Ultra-fudgy chocolate squares swirled with creamy tahini for a nutty, decadent dessert that bakes in under an hour.

# 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 Topping

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

# Directions:

01 - Preheat oven to 350°F. Line an 8-inch square baking pan with parchment paper, leaving an overhang for easy removal.
02 - Whisk together the flour, cocoa powder, fine sea salt and baking powder in a medium bowl; set aside.
03 - Combine the chopped dark chocolate and melted butter in a heatproof bowl. Microwave in 20-second bursts, stirring between intervals, until smooth; allow to cool slightly.
04 - Whisk the granulated and brown sugars into the chocolate mixture. Add the eggs one at a time, whisking thoroughly after each addition, then stir in the vanilla.
05 - Gently fold the dry mixture 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 spread it evenly with a spatula.
07 - Whisk the tahini with the powdered sugar and 1/4 teaspoon salt until smooth and slightly pourable.
08 - Drop spoonfuls of the tahini mixture over the brownie batter. Use a knife or skewer to swirl the tahini gently into the batter to create a marbled pattern.
09 - Scatter the chocolate chips or chunks evenly over the surface, if using.
10 - Bake 28–32 minutes, or until the center is just set and a toothpick inserted into the center comes out with a few moist crumbs.
11 - Allow to cool completely in the pan on a wire rack, then lift out using the parchment overhang and cut into 12 squares. Sprinkle with flaky sea salt if desired before serving.

# Expert Advice:

01 -
  • The tahini swirl pulls off a magical balance—rich, creamy, and not overly sweet, all at once.
  • Even skeptical friends come back for seconds, surprised by how perfectly nutty tahini plays with dark chocolate.
02 -
  • Rushing the cooling step led to a sticky mess once, so trust me—it’s worth waiting for the brownies to set.
  • Swirling the tahini just enough gives you dramatic patterns and pockets of flavor, but too much blending means you lose that marble effect.
03 -
  • I always weigh my flour and cocoa with a kitchen scale for foolproof fudginess every time.
  • A sprinkle of flaky salt right out of the oven is the baker’s secret for taking the flavor over the top.
Return