Super Fudgy Tahini Brownies Recipe

Introduction

These super fudgy tahini brownies offer a rich, chocolatey experience with a unique nutty twist from the tahini swirl. They have a glossy top and an irresistibly moist center, making them perfect for any chocolate lover seeking something a little different.

Ingredients

• 135g dark chocolate (72%), coarsely chopped
• 120g unsalted butter, cold from the fridge
• 10g Dutch process cocoa or regular unsweetened cocoa, sifted (black cocoa optional)
• 2 large eggs (about 100g without shells)
• 135g caster sugar (or granulated sugar as a substitute)
• 65g light or dark brown sugar
• ¼ tsp salt
• ¼ tsp vanilla extract or vanilla bean paste
• 65g all-purpose flour, sifted
• 90g tahini, at room temperature
• 30g powdered sugar, sifted

Instructions

1. Step 1: Preheat your oven to 350°F (180°C). Grease and line a 9” (23cm) square pan with parchment paper, letting the paper extend over the edges for easy removal later. Use binder clips to secure if desired.
2. Step 2: Melt the dark chocolate and unsalted butter together in a heatproof bowl over simmering water, stirring frequently until smooth. Alternatively, melt in the microwave in 30-second intervals, stirring after each, until fully combined.
3. Step 3: Sift the cocoa powder over the chocolate mixture and stir until fully incorporated.
4. Step 4: In a large bowl, beat the eggs, caster sugar, and brown sugar on medium-high speed for 2-3 minutes until the mixture lightens and becomes fluffy. A stand mixer with a whisk attachment also works well here.
5. Step 5: Add the chocolate mixture to the egg mixture and stir to combine. Then add salt and vanilla, mixing until well incorporated.
6. Step 6: Gently fold in the sifted flour by hand until the batter is smooth and free of lumps.
7. Step 7: Pour the batter into the prepared pan, tapping it on the counter several times to remove air bubbles. Let it rest for a minute, then tap again to ensure a smooth surface.
8. Step 8: In a small bowl, mix the tahini and powdered sugar until smooth. Transfer this mixture to a piping bag and cut a small hole at the tip.
9. Step 9: Pipe or spoon the tahini mixture over the brownie batter in lines. Use a knife or toothpick to drag up and down through the lines to create a feathered swirl pattern.
10. Step 10: Bake for 22 to 28 minutes. Check after 20 minutes—look for set edges and a mostly set center with some fudgy crumbs clinging to a tester. It’s better to slightly underbake than overbake.
11. Step 11: Remove from oven and let cool in the pan on a wire rack until completely cooled. Use the parchment sling to lift the brownies out of the pan.
12. Step 12: Slice the brownies with a sharp knife. Chilling them first makes cutting cleaner and easier.
13. Step 13: Store brownies in an airtight container at room temperature for up to five days, or refrigerate for up to one week.

Tips & Variations

• For a deeper chocolate flavor, try using black cocoa powder as suggested, but regular Dutch process or natural cocoa works well too.
• Substitute caster sugar with granulated sugar if needed—the texture will be slightly different and the glossy top less pronounced.
• Try swirling in some chopped nuts or chocolate chips along with the tahini for added texture and flavor.
• Letting the brownies chill before slicing ensures clean cuts and a neater presentation.

Storage

Store your brownies in an airtight container at room temperature for up to five days. For longer storage, refrigerate for up to a week. When ready to eat, you can enjoy them cold or gently warm in the microwave for a few seconds to bring back that soft, fudgy texture.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use natural cocoa powder instead of Dutch process cocoa?

Yes, you can use natural unsweetened cocoa powder if you don’t have Dutch process, though the flavor and texture might be slightly different. Dutch process cocoa tends to give a smoother, richer taste.

Is tahini flavor strong in these brownies?

The tahini adds a subtle nutty richness without overpowering the chocolate. It complements the fudgy texture and adds a unique twist, but it won’t taste overly sesame-like.

Super Fudgy Tahini Brownies Recipe

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★★★★★

4.7 from 140 reviews

Super Fudgy Tahini Brownies are rich and dense chocolate brownies elevated with the nutty, creamy flavor of tahini. Featuring a glossy, crackly top and a luscious, fudgy center, these brownies are a decadent treat that combines intense dark chocolate with a subtle sesame twist.

• Author: Cleo
• Prep Time: 15 minutes
• Cook Time: 25 minutes
• Total Time: 40 minutes
• Yield: 9 to 12 brownies 1x
• Category: Dessert
• Method: Baking
• Cuisine: American
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

Chocolate Mixture

• 135g dark chocolate (72%), coarsely chopped
• 120g unsalted butter, cold from the fridge
• 10g dutch process cocoa or unsweetened cocoa, sifted (black cocoa recommended)

Brownie Batter

• 2 large eggs (about 100g, no shells)
• 135g caster sugar
• 65g light or dark brown sugar
• ¼ tsp salt
• ¼ tsp vanilla extract or vanilla bean paste
• 65g all-purpose flour, sifted

Tahini Swirl

• 90g tahini, at room temperature
• 30g powdered sugar, sifted

Instructions

1. Prepare the Pan: Preheat your oven to 350°F (180°C). Grease and line a 9” (23cm) square baking pan with parchment paper, extending over the sides to form a sling for easy removal. Secure with clips if necessary.
2. Melt Chocolate and Butter: Set a heatproof bowl over simmering water without touching the water, add chopped dark chocolate and cold butter. Stir frequently until completely melted and smooth. Alternatively, melt in 30-second microwave bursts, stirring between each until combined.
3. Add Cocoa Powder: Sift cocoa powder over the chocolate and butter mixture and stir thoroughly until fully incorporated.
4. Mix Eggs and Sugars: In a large bowl, beat eggs with caster and brown sugars on medium-high speed using a handheld or stand mixer for 2-3 minutes until pale and fluffy.
5. Combine Mixtures: Add the melted chocolate mixture to the egg and sugar blend. Mix until evenly combined, then add salt and vanilla extract and mix again.
6. Add Flour: Gently fold sifted flour into the batter by hand until smooth and free of lumps without overmixing.
7. Prepare Batter for Baking: Pour the batter into the prepared pan. Tap the pan gently on the counter multiple times to remove air bubbles, let sit briefly, then tap again.
8. Make Tahini Swirl: In a small bowl, mix tahini and powdered sugar until smooth and lump-free. Transfer the mixture to a piping bag and snip a small opening.
9. Decorate Brownies: Pipe or swirl the tahini mixture over the brownie batter’s surface. Create a feathered effect by dragging a knife or toothpick through the piped lines vertically and horizontally, wiping between strokes.
10. Bake: Bake in the preheated oven for 22 to 28 minutes. Check after 20 minutes; edges should be set and the center still slightly fudgy. A skewer inserted should have a few moist crumbs attached. Avoid overbaking for optimum fudginess.
11. Cool: Remove brownies from oven and cool in the pan on a wire rack until completely cool. Use the parchment sling to lift brownies out easily.
12. Cut and Store: Chill brownies if desired for easier cutting, then slice into squares. Store in an airtight container at room temperature for up to five days or refrigerate for up to a week.

Notes

• Using caster sugar helps achieve the signature glossy brownie top; granulated sugar is an acceptable substitute but may reduce glossiness.
• The tahini swirl adds a unique nutty flavor and a decorative touch to the brownies.
• Underbaking slightly is better than overbaking to retain the fudgy texture.
• Chilling brownies before cutting makes slicing cleaner and easier.
• Ensure the parchment sling extends well beyond the pan edges for easy removal.

Keywords: Fudgy brownies, Tahini, Chocolate brownies, Dessert, Nutty brownies, Gluten free optional