Welcome, fellow dessert lovers! If you’re looking to elevate your brownie game, you’ve come to the right place. Today, we’re diving into the wonderful world of tahini brownies—a treat that combines the classic fudgy goodness of a brownie with the unique, nutty depth of tahini. It’s a match made in dessert heaven, offering a sophisticated flavor profile that’s surprisingly simple to achieve. Get ready to bake something truly special that will have everyone asking for the recipe!
History / Background
While brownies themselves have a fascinating history, evolving from a happy accident in the late 19th century, the addition of tahini is a more recent, yet increasingly popular, innovation. Tahini, a paste made from ground sesame seeds, boasts a rich culinary heritage stretching back thousands of years across the Middle East and Mediterranean. It’s a staple in hummus, baba ghanoush, and various savory dishes, but its creamy texture and distinct nutty flavor make it an incredible secret weapon in desserts.
Bringing tahini into brownies infuses them with an earthy, slightly bitter counterpoint to the sweetness of chocolate, creating a more complex and incredibly satisfying bite. This fusion of traditional Middle Eastern ingredient with a classic American dessert highlights the beautiful global exchange of flavors that continues to enrich our kitchens today. It’s a testament to how versatile and beloved both ingredients truly are.
Why You’ll Love This Recipe
- Unforgettable Flavor The tahini adds a unique nutty, earthy taste that perfectly complements the chocolate.
- Perfectly Fudgy Texture These brownies are incredibly moist and dense, just how a perfect brownie should be.
- Easy to Make With straightforward steps and common ingredients, even beginners can master this recipe.
- Impressive Twist It’s a simple way to elevate a classic dessert and impress your friends and family.
- Customizable Easy to adapt with various toppings and mix-ins.
Ingredient Notes
Let’s talk about the stars of our show! Each ingredient plays a crucial role in creating the ultimate tahini brownie experience.
- Unsalted Butter Provides richness and moisture. If using salted butter, reduce the added salt by half.
- Granulated Sugar Sweetens the brownies and helps with that desirable crackly top.
- Light Brown Sugar Adds moisture, chewiness, and a subtle caramel note.
- Large Eggs Act as a binder and contribute to the fudgy texture. Ensure they are at room temperature.
- Vanilla Extract Enhances all the other flavors. Use good quality vanilla!
- All-Purpose Flour Gives the brownies structure. Be careful not to overmix.
- Unsweetened Cocoa Powder Essential for that deep chocolate flavor. Dutch-processed cocoa powder often yields a darker brownie.
- Salt Balances the sweetness and brings out the chocolate flavor.
- Tahini The star! Use a good quality, runny tahini for the best flavor and texture. Stir it well before measuring.
- Chocolate Chips or Chunks (Optional) For extra pockets of melted chocolate goodness.
Equipment Needed
You won’t need any fancy gadgets for this recipe, just some basic kitchen essentials:
- 8×8 inch Square Baking Pan Lined with parchment paper for easy removal.
- Large Mixing Bowl For combining your wet ingredients.
- Medium Mixing Bowl For dry ingredients.
- Whisk For mixing.
- Rubber Spatula For folding and scraping.
- Saucepan or Microwave-Safe Bowl For melting butter and chocolate.
- Measuring Cups and Spoons For accurate ingredient measurements.
Full Recipe Card
Ingredients
- 1/2 cup (113g) unsalted butter, melted
- 1 cup (200g) granulated sugar
- 1/2 cup (100g) light brown sugar, packed
- 2 large eggs, room temperature
- 1 teaspoon vanilla extract
- 1/2 cup (120g) tahini, well stirred, plus extra for swirling
- 3/4 cup (90g) all-purpose flour
- 1/2 cup (45g) unsweetened cocoa powder
- 1/2 teaspoon salt
- 1/2 cup (85g) chocolate chips or chunks (optional)
- Flaky sea salt for sprinkling (optional)
Instructions
- Preheat Oven and Prep Pan Preheat your oven to 350°F (175°C). Line an 8×8 inch square baking pan with parchment paper, leaving an overhang on two sides for easy lifting. Lightly grease the exposed sides.
- Melt Butter and Sugars In a large, microwave-safe bowl or saucepan, melt the butter. Remove from heat and stir in both granulated and brown sugars until well combined.
- Add Wet Ingredients Whisk in the eggs one at a time until fully incorporated. Stir in the vanilla extract and 1/2 cup of tahini until smooth.
- Combine Dry Ingredients In a separate medium bowl, whisk together the flour, cocoa powder, and salt.
- Combine Wet and Dry Gradually add the dry ingredients to the wet ingredients, mixing with a rubber spatula until just combined. Be careful not to overmix. If using, fold in the chocolate chips.
- Pour into Pan and Swirl Pour the batter into the prepared baking pan and spread evenly. Drizzle 1-2 tablespoons of extra tahini over the top of the batter. Use a skewer or knife to swirl the tahini into the brownie batter for a beautiful marbled effect.
- Bake Bake for 25-30 minutes, or until a toothpick inserted into the center comes out with moist crumbs, but not wet batter. The edges should be set.
- Cool and Serve Let the brownies cool completely in the pan on a wire rack before lifting them out using the parchment paper overhang. This is crucial for fudgy brownies! Once cool, cut into squares and sprinkle with flaky sea salt, if desired.
Notes
- For an extra nutty flavor, lightly toast the tahini in a dry pan for a few minutes before adding it to the batter.
- Always use good quality tahini that is runny and pourable; thick, pasty tahini can make the brownies dry.
- Don’t overbake! Brownies continue to cook slightly as they cool, so pulling them out a little early ensures maximum fudginess.
Tips & Variations
- Nutty Crunch Add a handful of chopped pistachios or walnuts to the batter for extra texture.
- Chocolate Lover’s Dream Mix in white chocolate chips or dark chocolate chunks for varying chocolate notes.
- Citrus Zest A touch of orange or lemon zest can brighten the flavor and complement the tahini beautifully.
- Spiced Tahini For an adventurous twist, add a pinch of cardamom or cinnamon to the tahini swirl.
- Salted Caramel Swirl Replace the tahini swirl with a homemade or store-bought salted caramel sauce for a different kind of rich sweetness.
Pro Chef Tips
Want to bake like a pro? Here are a few secrets to making your tahini brownies truly exceptional:
- Room Temperature Eggs This ensures they incorporate smoothly into the batter, creating a more uniform and fudgy texture.
- Do Not Overmix Overmixing develops the gluten in the flour, leading to a tougher, cake-like brownie. Mix just until no dry streaks of flour remain.
- Quality Tahini Matters Just like with olive oil or chocolate, the quality of your tahini makes a huge difference. Look for a brand that is smooth, creamy, and made from 100% hulled sesame seeds.
- Cool Completely Patience is a virtue, especially with brownies! Cooling them completely allows them to set properly, resulting in that perfect fudgy consistency and clean cuts.
- Flaky Sea Salt Finish A sprinkle of flaky sea salt on top before serving isn’t just for looks; it enhances the chocolate and tahini flavors, providing a delightful contrast.
Common Mistakes to Avoid
Even the best bakers make mistakes, but knowing what to watch out for can save your brownies!
- Overbaking The most common culprit for dry, cakey brownies. Keep an eye on the oven and remember that a toothpick should come out with moist crumbs, not completely clean.
- Not Lining the Pan This makes it incredibly difficult to remove the brownies cleanly, often resulting in messy edges or breakage. Parchment paper is your friend!
- Using Cold Eggs Cold eggs don’t emulsify as well with the butter and sugar, leading to a less cohesive batter.
- Skipping the Tahini Swirl While optional, the swirl isn’t just for aesthetics; it adds concentrated pockets of tahini flavor that are absolutely delicious.
- Cutting While Warm Resist the urge! Warm brownies are soft and crumbly. Letting them cool completely ensures neat, perfect squares.
Storage & Meal Prep
These tahini brownies are so good, you might not have any left to store! But if you do, here’s how to keep them fresh:
- Room Temperature Store cooled brownies in an airtight container at room temperature for up to 3-4 days.
- Refrigeration While not strictly necessary, refrigerating can extend their freshness for up to a week. Just bring them to room temperature or warm slightly before serving for the best texture.
Make-Ahead & Freezer Notes
These brownies are fantastic for making ahead, especially if you’re planning for a party or just want a treat ready to go.
- Make-Ahead Batter You can prepare the batter a day in advance and store it covered in the refrigerator. Let it come to room temperature for about 30 minutes before baking.
- Freezing Baked Brownies Once completely cooled, cut the brownies into individual squares. Wrap each square tightly in plastic wrap, then place them in a freezer-safe bag or container. They will keep well in the freezer for up to 2-3 months. Thaw at room temperature or gently warm in the microwave.
Serving Suggestions
These rich and nutty tahini brownies are wonderful on their own, but here are a few ideas to make them even more special:
- With Ice Cream A scoop of vanilla bean or coffee ice cream is a classic pairing.
- A Drizzle of Extra Tahini For those who truly love the flavor, an extra drizzle of tahini just before serving is delightful.
- Dusting of Cocoa Powder A light dusting of unsweetened cocoa powder or powdered sugar adds elegance.
- Fresh Berries The tartness of raspberries or strawberries can cut through the richness beautifully.
- Coffee or Tea A warm cup of coffee or a comforting herbal tea is the perfect companion.
