Extra gooey chocolate brownies with a generous swirl of creamy, nutty tahini. This recipe changes the brownies game in the best way!

Chocolate Brownies with Tahini

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?

Most folks have only experienced tahini in a creamy hummus dip or a tangy tahini sauce atop a juicy kabob, which I highly recommend.

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!

Tahini Brownies cut into squares

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!). For a full guide to this incredible Mediterranean ingredient, check out our What Is Tahini article. 

More recipes using tahini:

Visit Our Shop

4.97 from 60 votes

Tahini Brownies Recipe

The Mediterranean Dish
tahini brownies
These tahini brownies are anything but your average one-note chocolate brownies. Moist chocolate brownies with a generous swirl of tahini (sesame paste), which takes the brownies to a whole new level of flavor bliss.
Prep – 10 minutes
Cook – 28 minutes
Serves – 16 pieces


  • 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
  • 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


Calories: 200.2kcalCarbohydrates: 21.6gProtein: 3.7gFat: 11.7gSaturated Fat: 4.9gPolyunsaturated Fat: 2.9gMonounsaturated Fat: 3.3gTrans Fat: 0.1gCholesterol: 28.1mgPotassium: 123.5mgFiber: 1.2gSugar: 15gVitamin A: 125.4IUVitamin C: 0.5mgCalcium: 43.2mgIron: 0.9mg
Tried this recipe?

Share it with the world

I'm Suzy; born and bred right on the shores of the Mediterranean. I'm all about easy, healthy recipes with big Mediterranean flavors. Three values guide my cooking: eat with the seasons; use whole foods; and above all, share! So happy you're here...
Learn More

Get our best recipes and all Things Mediterranean delivered to your inbox.
4.97 from 60 votes (35 ratings without comment)

Leave a comment

Your email address will not be published. Required fields are marked *

How many stars would you give this recipe?

This site uses Akismet to reduce spam. Learn how your comment data is processed.


  1. Laura says:

    5 stars
    These are absolutely delicious! Thank you!

    Just really would love to know how they’d turn out with almond flour? Anyone tried this please?

    1. TMD Team says:

      Hi, Laura. We've tried this with a 1:1 gluten free flour before, and they turned out great! I know almond flour is a bit different, but it may be worth experimenting!

      1. Laura Ngyou says:

        5 stars
        Thank you! I tried this with almond flour and swapped out the sugar with some agave syrup and maple syrup and it still worked brilliantly. I did need to cook it for a bit longer as a result but still delicious. Thanks again!

  2. Rachel says:

    5 stars
    I really liked this recipe. Quick and easy. I will do less than half of the tahini mixture for feathering in the future since half proved to be too much, and they bled together.

  3. Holly says:

    5 stars
    I've been looking for a tahini brownie recipe since trying some at a bakery in London, and this is the closest recipe I could find... so delicious! The salty tahini flavour is strong, especially at room temp.

  4. Rose says:

    5 stars
    Amazing. So delicious. I even used gluten free flour. They were amazing. The tahini adds such a nice flavor. Will be making again and again.

    1. TMD Team says:

      Thanks, Rose!

  5. Manasi says:

    5 stars
    Really yummy!!! Simple recipe and amazing texture.

  6. Sinds says:

    5 stars
    These are hands down the best brownies I’ve ever made. I added a half cup of toasted walnuts. Just amazing.

  7. Dani says:

    5 stars
    These are FABULOUS!! Made them with King Arthur's Gluten Free 1 to 1 flour and a dairy free butter. Will be making again!

  8. Catherine Cavadini says:

    5 stars
    These turned out great. So good. I was wondering about how to store them though. Do they need to be stored in the frig or can they be stored in a Tupperware at room temp.

    1. TMD Team says:

      Hi, Catherine. Either way will work here.

  9. Silvie says:

    Dear Suzy, love all your recipes. It would be great if you could have the option to convert your recipes to metric measures . Nigella Lawson's website allows for this and it makes life so much easier. I've cooked loads of your recipes and l think they suit the Australian lifestyle so well. These brownies are so delicious

    1. TMD Team says:

      Hi, Silvie. Thanks for the feedback! It is something we are working towards. It's just been a challenge to find the right tool for all the recipes on the website. Hopefully soon!

  10. Rowen Henning says:

    Is there any reason this couldn't be made with EVOO instead of butter? If EVOO would be okay which one of your EVOOs do you recommend?

    1. TMD Team says:

      Hi, Rowen. Another reader has given this a try and it seemed to work. It's just not something we've specifically tested for. I think if you're going to give it a go, I'd choose a mild-tasting EVOO, like our Nocellara-Italian EVOO.

  11. Annemarie says:

    Since Anna made it without flower, I suppose I can make it with Almond flour also, right?
    Looks/ sounds delicious!

  12. Anna says:

    5 stars
    I just made these brownies and realized that I forgot the flour! Turned out great anyway. I'll have to make them again with all the ingredients.

    1. TMD Team says:

      Oh, wow! That's amazing that they still turned out!!