Fudgy Dark Chocolate Tahini Brownies with Flaky Salt

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Dark chocolate tahini brownies are fudgy squares made with 170 g of 70% chocolate, 85 g of butter, and 145 g of tahini, baked in a 20 cm / 8-inch pan for 25 to 28 minutes. The tahini adds a toasted, faintly bitter note that keeps the chocolate from tasting only sweet.

I stir 100 g of tahini into the melted chocolate and spoon the remaining 45 g over the batter, then drag a knife through it. Each square ends up with a nutty ribbon and a crackly top.

The one judgment call is bake time. Tahini brownies go from fudgy to dry in about three minutes, so pull the pan when a toothpick shows moist crumbs, even if the center still looks soft.

Hands-on work is about 15 minutes. After a 60-minute cool, the brownies cut cleanly and keep for up to 7 days in the fridge.

Why You’ll Love This Recipe

• Comes together in about 15 minutes of hands-on work
• Fudgy center and crackly top without a mixer
• Tahini adds a toasted, bittersweet edge to the chocolate
• Keeps 7 days in the fridge for weekday snacking

Ingredient Notes

• Tahini: Use a runny tahini made from hulled sesame seeds, and stir the jar well before measuring. Swap logic: sunflower seed butter works at the same weight and tastes sweeter and less bitter.
• 70% dark chocolate: Chop it finely so it melts evenly. If you only have 55% to 60% chocolate, cut the granulated sugar to 130 g, and avoid anything above 75% because the tahini already adds bitterness.
• Unsalted butter: Butter gives the cleanest flavor here. For a dairy-free version, use 85 g of vegan butter sticks and dairy-free dark chocolate.
• All-purpose flour: Only 70 g goes in, so a 1:1 gluten-free baking blend swaps in at the same weight with almost no change in texture.
• Flaky sea salt: It sharpens the chocolate and the tahini swirl. If you only have fine salt, use a scant 1/4 tsp on top.

Fudgy Dark Chocolate Tahini Brownies with Flaky Salt

Fudgy brownies built on 170 g of 70% dark chocolate and 145 g of tahini, baked in an 8-inch pan and cut into 16 squares.

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Prep Time 15 minutes mins

Cook Time 28 minutes mins

Total Time 1 hour hr 43 minutes mins

Servings: 16 brownies

Course: Dessert

Cuisine: American

Calories: 235

Ingredients Method Notes

Ingredients

  

Brownies

• 170 g 70% dark chocolate finely chopped
• 85 g unsalted butter cut into pieces
• 100 g tahini well stirred
• 150 g granulated sugar
• 50 g light brown sugar packed
• 3 large eggs
• 2 tsp vanilla extract
• 1/2 tsp fine sea salt
• 70 g all-purpose flour
• 25 g unsweetened cocoa powder

Swirl and topping

• 45 g tahini (3 tbsp); for the swirl
• 1 tbsp sesame seeds toasted
• 1/2 tsp flaky sea salt

Method

 

1. Heat the oven to 175 C / 350 F. Line a 20 cm / 8-inch square metal baking pan with parchment, leaving an overhang on two sides to use as a sling.
2. Set a heatproof bowl over a 2-quart / 1.9 L saucepan of barely simmering water, making sure the bowl doesn't touch the water. Melt the chocolate and butter, stirring, for about 4 minutes until glossy. Remove from the heat, whisk in 100 g of tahini, and let the mixture cool for 5 minutes.
3. In a mixing bowl, whisk the granulated sugar, brown sugar, eggs, vanilla, and fine salt for 1 to 2 minutes until slightly thickened. Pour in the chocolate mixture and whisk until smooth and glossy.
4. Sift the flour and cocoa over the batter. Fold with a spatula for about 15 strokes until no dry streaks remain. Scrape the batter into the pan and level the top.
5. Spoon the remaining 45 g of tahini over the batter in small dollops, warming it for 10 seconds first if it's stiff. Drag a knife through the dollops to marble them, then sprinkle with the sesame seeds and flaky salt.
6. Bake for 25 to 28 minutes until the edges are set and a toothpick in the center comes out with moist crumbs, not wet batter. Don't go past 28 minutes, because the brownies turn dry quickly.
7. Cool the brownies in the pan on a rack for 60 minutes. Lift the slab out by the parchment and cut into 16 squares, wiping the knife clean between cuts.

Notes

• Use a metal 20 cm / 8-inch pan, since glass bakes slower and dries the edges.
• Weigh the chocolate, because chopped volume varies a lot.
• Cool a full 60 minutes before cutting for clean squares.
• If the tahini swirl won't spread, warm it for 10 seconds in the microwave.

Tips for Success

• Stir the tahini jar thoroughly before measuring, since settled oil on top makes greasy brownies and the paste underneath bakes up dense.
• Whisk the sugars and eggs for a full 1 to 2 minutes until slightly thickened, which builds the shiny, crackly top.
• Line the pan with a parchment sling so you can lift the whole slab out and cut clean squares.
• Check at 25 minutes and pull the pan when a toothpick shows moist crumbs, because carryover heat finishes the center.
• Wipe the knife with a damp towel between cuts, and only slice after the full 60-minute cool.

Variations

• Fold 80 g of chopped dark chocolate into the batter before swirling for pockets of melted chocolate in every square.
• Add 1 tsp of instant espresso powder to the cocoa to deepen the chocolate flavor without making the brownies taste like coffee.
• Stir 1 tsp of finely grated orange zest into the eggs and sugar for a bright note against the bittersweet chocolate.

Storage and Reheating

Dark chocolate tahini brownies keep in an airtight container at room temperature for up to 3 days, with parchment between layers so the swirl doesn’t stick. Refrigerate them for up to 7 days if your kitchen runs warm. Cold brownies turn denser and fudgier.

To freeze, wrap each cooled square in parchment and store the squares in a freezer bag for up to 3 months. Thaw at room temperature for about 1 hour.

To reheat, microwave a refrigerated brownie for 10 to 15 seconds, or a frozen one for 20 seconds, until just warm and soft in the middle. Longer than that and the edges turn rubbery.

Serving Suggestions

Serve the brownies at room temperature, or warmed for 10 to 15 seconds if you want a soft center. A cold square with unsweetened Greek yogurt and a few raspberries cuts through the richness.

For a dessert plate, add a scoop of vanilla ice cream and a drizzle of extra tahini. Black coffee or espresso matches the bittersweet chocolate.

Pack a square in a lunchbox, or set them beside other make-ahead bars from the blog for a batch-baked dessert spread.

FAQ

How do I know when tahini brownies are done?

Tahini brownies are done at 25 to 28 minutes, when the edges look set and a toothpick in the center comes out with moist crumbs, not wet batter. The middle can still look slightly soft. It firms up during the 60-minute cool, and baking past this point turns the crumb dry.

Can I use sunflower seed butter instead of tahini in brownies?

Yes, use sunflower seed butter at the same weight, 145 g in total including the swirl. It’s sweeter and less bitter than tahini, so the brownies taste closer to a classic fudgy brownie. Stir the jar well so the swirl spreads instead of clumping.

Can I freeze dark chocolate tahini brownies?

Yes, they freeze well for up to 3 months. Cut the cooled slab into 16 squares, wrap each in parchment, and store them in a freezer bag. Thaw one at room temperature for about 1 hour, or microwave it for 20 seconds if you want it warm.

What goes well with dark chocolate tahini brownies?

Cold unsweetened Greek yogurt or vanilla ice cream balances the bittersweet chocolate, and black coffee or espresso matches its depth. Fresh raspberries add acidity that cuts through the tahini. One batch makes 16 squares, enough for a dessert plate for a small crowd.

How do I make tahini brownies gluten free?

Swap the 70 g of all-purpose flour for a 1:1 gluten-free baking blend at the same weight. Brownies use very little flour, so the texture barely changes and the tahini keeps the crumb fudgy. Check that your chocolate and cocoa are labeled gluten-free, since some are made on shared equipment.

Why do my tahini brownies taste bitter?

Tahini brownies taste bitter when the tahini is old or the chocolate is 85% or darker. Use fresh tahini from hulled sesame seeds, stay with 70% chocolate, and keep the 50 g of brown sugar, which rounds off the edge. Rancid tahini smells like old paint, so taste a spoonful first.

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