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Dark Chocolate Tahini Brownies

Close-up of a fudgy Dark Chocolate Tahini Brownies square with a visible tahini swirl on top.
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A recipe for rich, fudgy brownies featuring the deep flavor of dark chocolate balanced with creamy tahini.

Ingredients

Scale
  • 1 cup (2 sticks) unsalted butter, melted
  • 1 1/2 cups granulated sugar
  • 1 cup packed light brown sugar
  • 4 large eggs
  • 1 tablespoon vanilla extract
  • 1 cup all-purpose flour
  • 3/4 cup unsweetened cocoa powder
  • 1 teaspoon salt
  • 1/2 teaspoon baking powder
  • 6 ounces dark chocolate (70% cacao or higher), chopped
  • 1/2 cup tahini
  • 1/4 cup powdered sugar (for tahini swirl)

Instructions

  1. Preheat your oven to 350°F (175°C). Line a 9×13 inch baking pan with parchment paper, leaving an overhang on the sides.
  2. In a large bowl, whisk together the melted butter, granulated sugar, and brown sugar until smooth.
  3. Beat in the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.
  4. In a separate bowl, whisk together the flour, cocoa powder, salt, and baking powder.
  5. Gradually add the dry ingredients to the wet ingredients, mixing only until just combined. Do not overmix.
  6. Fold in the chopped dark chocolate pieces.
  7. Pour half of the batter into the prepared pan and spread evenly.
  8. In a small bowl, whisk together the tahini and powdered sugar until smooth.
  9. Dollop spoonfuls of the tahini mixture over the batter in the pan. Pour the remaining brownie batter over the top.
  10. Use a knife or skewer to gently swirl the tahini mixture into the batter, creating ribbons.
  11. Bake for 30 to 35 minutes, or until a toothpick inserted near the center comes out with moist crumbs attached, not wet batter.
  12. Let the brownies cool completely in the pan on a wire rack before lifting them out using the parchment overhang and cutting into squares.

Notes

  • Use high-quality tahini for the best flavor in the swirl.
  • For a gluten-free option, substitute the all-purpose flour with a 1:1 gluten-free baking blend.
  • To make these vegan, replace the butter with vegan butter sticks and use a flax egg substitute (2 tablespoons ground flaxseed mixed with 6 tablespoons water, rested for 5 minutes) for the eggs.
  • For chewier brownies, slightly underbake them by 2-3 minutes.

Nutrition

Find it online: https://spoonswirl.com/dark-chocolate-tahini-brownies-recipe/