If you love rich, fudgy brownies but want to try something different, tahini brownies are the way to go. These brownies mix tahini with cocoa powder, coconut sugar, maple syrup, eggs, vanilla, a touch of flour, baking soda, salt, and chocolate chips to create a unique, nutty, and chocolatey treat.
I use simple ingredients like tahini, coconut sugar, maple syrup, eggs, vanilla, cocoa powder, a bit of coconut or almond flour, baking soda, salt, and chocolate chips. Plus, a quick chocolate drizzle made with chocolate chips and coconut oil adds the perfect finishing touch.
Making these brownies combines the creamy, slightly savory flavor of tahini with the deep richness of chocolate. If you’re curious about how these ingredients work together to make something deliciously different, keep reading!
What Are Tahini Brownies?
They are a twist on the classic chocolate treat I love. Instead of butter or oil, these brownies use tahini, a creamy paste made from ground sesame seeds. This gives them a unique, slightly nutty flavor that complements the rich chocolate perfectly.
I find that they have a denser texture than traditional brownies, but they stay moist and fudgy inside. The tahini adds a subtle earthiness that makes each bite interesting without overpowering the chocolate.
I like thinking of these brownies as a simple way to add depth to a familiar dessert while keeping it rich and satisfying. If you haven’t tried them yet, they offer a pleasant surprise and a nice alternative to regular brownies.
Ingredients
- 1 cup of tahini
- ½ cup of brown sugar
- ¼ cup of pure maple syrup
- 1 tsp of vanilla extract
- 2 eggs
- ⅓ cup of cacao powder
- 1 tbsp of almond flour or coconut flour
- ½ tsp of baking soda
- ¼ tsp of salt
- ⅓ cup chocolate chips
Chocolate drizzle:
- 2 tbsp of chocolate chips
- 1 tsp of coconut oil
How To Make Tahini Brownies?
First, heat the oven to 350°F and spray a 9×9-inch pan with nonstick spray. This keeps the brownies from sticking and makes cleanup easier.
Next, mix tahini, coconut sugar, maple syrup, vanilla, and eggs in a big bowl until everything looks smooth. Then, add the cocoa powder, coconut flour, salt, and baking soda. Fold these gently until the batter feels thick and well mixed.
Toss in a handful of chocolate chips, about a third of a cup, right into the batter. This adds little bursts of chocolate inside.
When spreading the batter, use a spray-coated rubber spatula. It helps because the mix can be pretty thick and sticky.
Bake the brownies for about 18 to 28 minutes. Check by poking the middle with a knife – it should come out with a few moist crumbs but not wet batter. Overbaking makes them dry, so watch closely.
To make the chocolate drizzle, melt chocolate chips and coconut oil on low heat in a small pan. Stir often until smooth, then pour it over the warm brownies. This step makes 16 tasty brownies ready to enjoy.
Nutritional Information
| Nutrient | Amount per serving (1 brownie) |
|---|---|
| Calories | 175 |
| Protein | 3.7 grams |
| Fat | 11 grams |
| Carbohydrates | 18 grams |
| Fiber | 2.2 grams |
| Sugar | 13 grams |
Serving and Presentation Ideas
How to Slice and Plate Brownies
I use a sharp knife heated under hot water and wiped dry before slicing. This prevents crumbly edges and gives a clean cut. Cutting brownies into even squares, about 2 inches each, works best for sharing.
For plating, I often arrange brownies in a grid or slightly overlap them on a rectangular platter. Adding a light dusting of powdered sugar or crushed pistachios on top adds a nice visual and textural contrast. Using white or neutral-colored plates helps their rich color stand out.
Pairing with Desserts and Drinks
Tahini brownies have a distinct, nutty, slightly savory taste that pairs well with simple flavors. I like serving them with a scoop of vanilla bean ice cream or dollops of lightly sweetened Greek yogurt to balance the richness.
For drinks, robust black coffee or a medium-bodied red wine, like Merlot, highlights the tahini’s toasted notes. If I want a non-alcoholic option, I choose chai tea for its warm spices or a cold brew coffee. These pairings complement rather than overwhelm the brownies.
Storage and Shelf Life Tips
I like to store them in an airtight container to keep them fresh. At room temperature, they usually last about 3 to 4 days without drying out.
If I want to keep them longer, I pop them in the fridge. Cold storage can extend their shelf life up to a week, but I find they get a bit firmer, so I let them come to room temperature before eating.
For even longer storage, I freeze the brownies. I wrap each piece tightly in plastic wrap and place it in a freezer bag. They can stay good for up to 3 months this way.
| Storage Method | Duration | Notes |
|---|---|---|
| Room Temp | 3-4 days | Use an airtight container |
| Refrigerator | Up to 1 week | Firmer texture, rewarm before eating |
| Freezer | Up to 3 months | Wrap well, thaw fully before serving |
When thawing frozen brownies, I leave them out at room temperature for a few hours. This keeps the texture nice and chewy.
Avoid leaving brownies uncovered, as they dry out quickly. Moisture retention is key to keeping them tasty!
Troubleshooting Common Issues
If your brownies turn out dry, check your oven temperature first. Ovens can run hotter than the dial says. I recommend using an oven thermometer to make sure you bake them at the right temperature.
When brownies don’t set properly, it’s often because of underbaking. I test mine with a toothpick in the center – it should come out with a few moist crumbs, not wet batter. If it’s too wet, add a few more minutes and watch closely.
Tahini can sometimes cause a bitter aftertaste. Try using a less toasted tahini or stir it well before adding it to the mix. Also, balancing it with enough sugar can help mellow the bitterness.
If your brownies are overly chewy or dense, it might mean you added too much tahini or not enough flour. I always measure my ingredients carefully to keep the right texture.
| Problem | Cause | Solution |
|---|---|---|
| Dry brownies | Oven too hot or overbaked | Use a thermometer, bake slightly less time |
| Not set | Underbaked | Bake longer, test with a toothpick |
| Bitter flavor | Over-toasted tahini or low sugar | Use lighter tahini, adjust sugar |
| Too dense or chewy | Too much tahini or too little flour | Measure precisely, adjust ingredients |
Conclusion
I love how tahini adds a subtle nuttiness and moist texture to brownies. It’s a simple swap that makes a classic dessert feel unique and a little more special.
If you enjoy experimenting in the kitchen, tahini brownies are a great way to try something new without much extra effort. The balance of sweet and savory makes every bite interesting.
Here are a few tips I keep in mind when making them:
- Use good-quality tahini for the best flavor.
- Don’t overmix to keep the brownies tender.
- Adjust the sugar slightly if your tahini is very bitter.
Next time you want a treat that’s familiar but different, give tahini brownies a shot. They won’t disappoint if you like exploring flavors that surprise you.
Just so you know, these brownies can be a great dessert after having za’atar-crusted salmon.
Sounds good? Get that recipe now (by clicking the image below)
