Chocolate Tahini Brownies are traditional brownies with a subtle earthy, nutty flavor that takes them to a whole new fudgey level of goodness!
Chocolate tahini has been our thing lately, as you may or may not have noticed… Our Date Cake with Chocolate Tahini Glaze is a really yummy example of this that you have to try! Chocolate tahini really gives a unique flavor that is totally delicious! Bon Appetit said it best when they explained it as tasting almost frosting-like.
These brownies are really fudgey and delicious plain (which you can make, if you don’t want to have fun), but the addition of tahini makes them a really great twist on a classic….something I enjoy! You can also easily make them gluten-free chocolate tahini brownies. Or you can cut them in longer pieces and make them brownie bars!
Plus, you can have fun with the design! You can blob the tahini mix on and swirl in figure 8’s or circles with the point of a knife or toothpick. Or you can pour it across the brownies in horizontal stripes like I did, then use a toothpick to pull down on the tahini to create little or big “V’s” in a beautiful pattern.
Whatever you decide, tahini is a really awesome addition to so many desserts! Try our award winning Tahini Shortbread Cookies, or our Tahini Cheesecake with Pistachio Cardamom Crust, ooooor our Kanafeh Cones with Tahini Mascarpone!
These Chocolate Tahini Brownies are traditional brownies with a subtle earthy, nutty flavor that takes them to a whole new fudgey level of goodness!
- 1/2 cup butter, salted
- 1 cup sugar, white
- 2 eggs
- 1 tablespoon tahini
- 2 teaspoons vanilla extract
- 1/2 cup all-purpose flour
- 1/3 cup cocoa powder, unsweetened
- 1/4 teaspoon salt
- 1/4 teaspoon baking powder
- 4 tablespoons tahini
- 2 tablespoons pure maple syrup
Preheat oven to 350 degrees F and grease an 8x8 inch baking pan or line with parchment paper.
In a medium sized bowl, cream together butter and sugar until light and fluffy.
Add eggs one at a time, waiting until each is fully incorporated.
Add in tahini and vanilla and mix well.
In a separate bowl, whisk or stir together all dry ingredients. Then add them to the butter mixture slowly until they are well combined.
In a small bowl, combine 4 T tahini with 2 T maple syrup, stirring well.
Add a dollop of mixture randomly around the brownie mixture and swirl with the point of a knife or a toothpick in figure 8 motions to create a swirl effect. Or with a spoon, pour tahini in horizontal lines across the brownie mix and pull down on the tahini with the toothpick to create little or big V's (as I did).
You can easily make this recipe gluten-free by substituting all-purpose for gluten-free flour.