Extra gooey chocolate brownies with a generous swirl of creamy, nutty tahini. This recipe changes the brownies game in the best way!
The occasional addition of nuts or a swirl of peanut butter to gooey chocolate brownies is nice, but if you're really looking to step up the brownie game, then look no further than tahini!
What is tahini?
If you're not familiar, tahini is a paste that is made roasted and pressed sesame seeds offering a creamy texture and a delicious nutty flavor. Aside from its rich taste and decadent, creamy texture, tahini is also nutritious with a good dose of fiber, protein, iron, and vitamins. I love to use it in many savory applications like hummus or this tahini tomato cucumber salad, which goes with nearly anything grilled, particularly kofta kebabs.
But my friends, it's time to expand the tahini experience to desserts, because something magical happens with you mix nutty, rich tahini with chocolate to create the perfect gooey brownies with a special twist!
Extra gooey brownies with tahini!
The point of this tahini brownies recipe is not to simply swrill a bit of the nutty stuff into the brownie batter. No, it's actually the other way around!
Here, tahini is a key ingredient. First, you'll make a melty chocolate mixture, then you'll stir it into a tahini-based batter. Game changer! You'll be using less butter because tahini adds a good bit of moisture. And you'll only be using about ⅓ cup of flour in this recipe, which results in extra gooey fudge brownies with a rich, nutty flavor--better than any peanut butter brownies you've tried.
Where to buy tahini?
If you can't find quality tahini near you, check out our online shop for Organic Soom Tahini made from roasted and pressed Ethiopian sesame seeds. And, there is even chocolate tahini that you can spread on your toast (you may say goodbye to nutella!)
More recipes using tahini:
Tahini Brownies Recipe
- 4 tablespoon salted butter plus more for the skillet
- 4 oz bittersweet dark chocolate chips
- 3 tablespoon cocoa powder
- 2 large eggs
- 1 cup plus 2 tablespoon white sugar
- 1 tablespoon vanilla extract
- 1 teaspoon kosher salt
- ¾ cup tahini
- ⅓ cup all-purpose flour
- Heat the oven to 350 degrees F. Line an 8-inch square pan with 2 pieces of foil (crossed, and with excess hanging over on all sides of the pan). Lightly brush the foil with butter.
- Melt the butter in a medium saucepan over medium heat. Remove from heat and immediately add the chocolate chips and cocoa. Whisk until smooth.
- In a large mixing bowl, whisk the eggs, sugar, vanilla and salt to form a slightly thick mixture. Add the tahini and whisk to combine. Now fold in the flour, stir until just incorporated (do not over-stir). Reserve half of the tahini mixture in a separate bowl for later. Add the melted chocolate mixture to the remaining tahini mixture, stir until batter is well combined.
- Pour the batter into the pan you prepared. Spread evenly.
- With a spoon, dollop the reserved tahini mixture over the top (imagine a grid, and add one dollop of tahini mixture to each square on that grid). With the tip of a butter or pairing knife, swril the tahini dollops into the brownie batter.
- Place the pan on the middle rack of the 350 degrees F heated-oven. Bake for 28-30 minutes, until the edges are set but the center remain moist. Remove from the oven. Cool in the pan for 30 minutes. Lift the foil edges up carefully to transfer the brownies from the pan. Cool for another 30 minutes (do not remove from the foil yet). Cut into 2-inch squares. Enjoy!
- Recipe slightly adapted from Christopher Kimball's Milk Street Magazine (March-April 2017 issue).
- You need to fully bake these brownies, they are very tender (even wet) if you don't bake them through.
- Make these brownies the night before, if you like. The tahini flavor will intensify!
- Visit our Shop to browse the best tahini and other Mediterranean ingredients including extra virgin olive oils and spices.