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+ servings
Tahini Brownies
Prep Time
30 mins
Cook Time
25 mins
Total Time
55 mins
A recipe for simple, delicious tahini brownies.
Recipe Type: Dessert
Makes: 16 brownies
Author: Brooklyn Supper
  • 8 tablespoons unsalted butter, plus more for pan (1 stick)
  • 3 ounces bittersweet chocolate, chopped (60 - 70-percent cacao)
  • 1 cup sugar
  • 2 eggs
  • 2 teaspoons vanilla extract
  • 2/3 cup all-purpose flour
  • 1/2 cup unsweetened cocoa powder
  • 3/4 teaspoon fine sea salt
  • 3 tablespoons tahini
  1. Preheat oven to 400 degrees F. Butter an 8-inch square baking pan, line with a sheet of parchment (enough to cover bottom and have an overhang on 2 opposite sides), and butter that.
  2. Melt butter in a heavy-bottomed skillet set over medium heat. Swirl butter in pan until it's darkened to a deep golden with tiny light brown bits on the bottom and smells nutty, about 7 minutes. Remove from heat, add chocolate, and stir until smooth.

  3. Add sugar to a large mixing bowl and stir in hot chocolate mixture. Whisk vigorously for 3 minutes. Still whisking, add eggs one at a time, beating each 1 - 2 minutes. Whisk in vanilla.
  4. In a small bowl, combine flour, cocoa, and fine sea salt with a fork. Fold into wet ingredients with a spoon, stirring about 20 strokes.
  5. Spoon half the batter into baking pan and smooth out, drizzle in half the tahini, add remaining batter, smooth out, and top with remaining tahini. I added tahini in stripes pushing it into the batter with light strokes. For a slight tahini swirl, with a toothpick, push down into the batter moving with the stripes and then in perpendicular strokes. Top with flaky sea salt.
  6. Bake brownies at 400 degrees for 5 minutes, then turn heat down to 350 and bake an additional 20 - 25 minutes, or until brownies have started to pull away from edges and a clean toothpick inserted in the center comes out with just a few crumbs attached. 

Cool 20 minutes, lift out using parchment overhangs, and set on a wire rack to cool completely. Slice into 16 even squares and serve.
  7. Note that brownies are even better the next day and will keep well for 4 days sealed at room temperature.