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Chocolate brownies with a swirl of tahini on top.
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Chocolate Tahini Brownies

These Chocolate Tahini Brownies are decadent and fudgy with a swirl of maple vanilla tahini throughout and a sprinkle of flaky sea salt on top!
Prep Time15 minutes
Cook Time25 minutes
Total Time40 minutes
Servings: 16 brownies
Calories: 225kcal
Author: Naomi Andres

Equipment

  • 9x9-inch baking pan
  • parchment paper or non-stick cooking spray
  • mixing bowls
  • measuring cups & spoons
  • whisk

Ingredients

  • ½ cup salted butter * melted
  • 2 ounces unsweetened baking chocolate * chopped finely
  • 1 cup granulated white sugar
  • 2 eggs
  • 1 teaspoon vanilla extract
  • ½ cup all-purpose flour
  • ¼ cup cocoa powder (Dutch-processed is best)
  • ⅛ teaspoon sea salt
  • ½ cup semisweet chocolate chips
  • ½ cup tahini * (sesame seed paste)
  • 1 ½ tablespoons maple syrup
  • ½ teaspoon vanilla extract
  • ½ teaspoon flaky sea salt

Instructions

  • Preheat the oven to 350℉. Line a 9X9-inch square baking pan with parchment paper or spray with non-stick spray.
  • In a microwave-safe bowl, heat the melted butter and chopped unsweetened chocolate in 30-second increments in the microwave until fully melted, stirring between each increment. Whisk until smooth.
    ½ cup salted butter, 2 ounces unsweetened baking chocolate
  • Add the white sugar, eggs, and vanilla extract and whisk briskly for 2 full minutes until the mixture is very smooth and slightly creamy in consistency.
    1 cup granulated white sugar, 2 eggs, 1 teaspoon vanilla extract
  • Add the flour, cocoa powder, and salt, and whisk just until incorporated. Fold in the chocolate chips. Spread most of the batter into the prepared pan, reserving about ¼ cup for later.
    ½ cup all-purpose flour, ¼ cup cocoa powder, ⅛ teaspoon sea salt, ½ cup semisweet chocolate chips
  • In another small bowl, stir together the tahini, maple syrup, and vanilla until combined. Spread over the top of the batter. Drop the remaining brownie batter by spoonful on top of the tahini mixture. Use a toothpick to gently swirl the batter into the tahini mixture just until a pretty swirl design is achieved, being careful not to overmix it.
    ½ cup tahini, 1 ½ tablespoons maple syrup, ½ teaspoon vanilla extract
  • Bake in the preheated oven for 20-25 minutes or until the internal temperature reaches 190℉ (measure using a kitchen thermometer). Let cool for at least 10 minutes before slicing to serve. Sprinkle with flaky sea salt. Enjoy!
    ½ teaspoon flaky sea salt

Video

Notes

  1. Add an additional ¼ teaspoon of salt if using unsalted butter.
  2. Unsweetened chocolate is made with cocoa powder and cocoa butter without any kind of sweetener and has a very deep, bitter chocolate flavor. Using it in this recipe helps to control the level of sweetness while still having a strong chocolate flavor.
  3. This recipe was tested with tahini made from 100% sesame seeds. Avoid tahini with added ingredients
Store fully cooled brownies covered or in an airtight container at room temperature for up to 4 days or freeze for up to 1 month.
 

Nutrition

Calories: 225kcal | Carbohydrates: 23g | Protein: 4g | Fat: 15g | Saturated Fat: 7g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 4g | Trans Fat: 0.2g | Cholesterol: 36mg | Sodium: 149mg | Potassium: 135mg | Fiber: 2g | Sugar: 16g | Vitamin A: 215IU | Vitamin C: 0.3mg | Calcium: 27mg | Iron: 2mg