Tahini Brownies are intensely fudgy and decadently chocolatey, made with melted dark chocolate, cocoa and tahini, and finished with a silky chocolate-tahini buttercream. If you’re unsure about tahini in brownies, give these a try—the sesame paste deepens the chocolate flavor with a subtle roasted, nutty note that elevates every bite.
If you like chewier brownies, try almond butter brownies, which are rich and chewy with a sea salt finish and an almond butter swirl.
Why you’ll love this recipe
- Extra chocolaty: both melted dark chocolate and cocoa are used in the batter and the brownies are topped with chocolate-tahini frosting.
- Balanced flavor: tahini adds a mild sesame depth that pairs beautifully with cocoa, and whipped with butter it creates a smooth, creamy frosting.
- Freezer friendly: these brownies freeze well—even frosted—so you can keep a stash for when a chocolate craving hits.
Details on a few ingredients
See the recipe card below for exact quantities.
- Chocolate — The batter begins with melted chocolate. Extra-dark (70% cacao) gives the richest flavor, but dark or semi-sweet also work. Chocolate chips can be used with similar results.
- Tahini — Use pure tahini made only from sesame seeds. A pourable tahini blends into the batter and frosting most easily.
- Sugar — The recipe uses a mix of coconut and cane sugar; if unavailable, substitute brown sugar and granulated sugar. Brown sugar will add extra moisture and may require slightly longer baking.
- Flour — One cup of flour provides structure. This recipe uses whole wheat flour, which is more absorbent than all-purpose flour.
- Cocoa — Dutch-processed cocoa is recommended for a darker color and more intense chocolate flavor than natural cocoa.
How to make brownies with tahini
Preheat the oven to 350°F and line a 9-inch square pan with parchment paper.
Sift together the flour, cocoa, baking powder and salt; set aside to remove lumps from the cocoa.
In a heatproof bowl, combine the chopped chocolate, oil and tahini and melt until smooth. Stir in the sugars while the mixture is still warm.
Whisk in the eggs, one at a time, then stir in the vanilla.
Fold the dry ingredients into the wet mixture until just combined; the batter will be thick—avoid overmixing.
Transfer the batter to the prepared pan and smooth the top with an offset spatula. Bake 26–28 minutes, until a toothpick reaches the center with moist crumbs attached (not wet batter) for a fudgy texture. For chewier brownies, bake a few minutes longer, but watch closely to avoid drying them out.
Let the brownies cool completely before frosting.
How to make tahini buttercream
Beat room-temperature butter and tahini together with an electric mixer until smooth.
Gradually add the powdered sugar and cocoa and beat until the frosting thickens. Add more powdered sugar if you prefer a firmer, sweeter frosting.
Spread the frosting over the cooled brownies, sprinkle with sesame seeds if desired, then cut into squares and serve.
Recipe substitutions
- Swap the coconut and cane sugar for brown and granulated sugar if needed; brown sugar adds moisture and may lengthen baking time slightly.
- To make dairy-free brownies and frosting, use dairy-free chocolate and a plant-based butter. Expect a slightly thinner batter and possibly longer bake time.
- If you prefer, skip the tahini buttercream and top the baked brownies with a tahini swirl and flaky sea salt instead.
Storage and freezing
Refrigerate: Because these brownies are frosted, store them in the fridge for 5–7 days. The frosting will firm up; let brownies sit at room temperature 5–10 minutes before serving for the best texture.
Freeze: Brownies freeze well even with frosting. Place in a single layer in a freezer-safe container for up to a month. Thaw in the fridge a few hours before serving.
Frequently asked questions
Bake 26–28 minutes and use the toothpick test: a toothpick inserted in the center should come out with moist crumbs, not wet batter, for fudgy brownies. Bake a few extra minutes for chewier brownies, but avoid overbaking.
This recipe was tested with whole wheat flour, which absorbs more liquid. If substituting all-purpose flour, you may need to adjust the amount slightly to achieve the correct batter consistency.
Yes. An 8-inch pan will yield thicker brownies; increase baking time by about 5 minutes and monitor doneness closely.
You can substitute another seed or nut butter, but it will change the flavor of both the brownies and the frosting.
Leanne’s tips for recipe success
- Melting the chocolate: Melt the chocolate, oil and tahini in the microwave in two 30-second bursts, stirring between intervals until smooth. Avoid overheating or the chocolate can seize or burn.
- Measuring flour: Use the spoon-and-level method rather than scooping to prevent packing extra flour into the cup.
- Parchment paper: Grease the pan first, then line it with parchment that extends up the sides so you can easily lift the cooled brownies out.
More brownie recipes
- Raspberry Brownies
- Oat Flour Brownies
- Peppermint Mocha Fudge Brownies
If you make these brownies, feel free to leave a comment to share how they turned out!
📖 Recipe
Tahini Brownies with Tahini Buttercream Frosting
Ingredients
- 1 cup whole wheat flour, spooned and leveled
- ⅓ cup Dutch-processed cocoa, sifted if lumpy
- ½ teaspoon baking powder
- ½ teaspoon salt (kosher or table)
- 6 ounces dark chocolate, chopped
- ½ cup extra virgin olive oil
- ¼ cup tahini, pourable consistency
- ¾ cup cane sugar
- ¾ cup coconut sugar
- 3 large eggs, room temperature
- 1 ½ teaspoons vanilla extract
For the frosting:
- ½ cup unsalted butter, room temperature
- ¼ cup tahini, room temperature
- ¾ cup powdered sugar, sifted if lumpy
- ¼ cup Dutch-processed cocoa, sifted if lumpy
- Sesame seeds for topping (optional)
Instructions
- Preheat oven to 350°F. Spray a 9-inch square pan with non-stick spray and line the bottom and sides with parchment paper.
- Sift together the flour, cocoa, baking powder and salt; set aside.
- In a microwave-safe bowl, combine the chocolate, oil and tahini. Microwave in two 30-second intervals, stirring between, until smooth. Avoid overheating.
- Stir in the sugars until combined.
- Whisk in the eggs one at a time, then the vanilla.
- Fold the dry ingredients into the wet mixture until just incorporated; do not overmix.
- Spoon the batter into the prepared pan and smooth the top.
- Bake 26–28 minutes, until a toothpick inserted into the center comes out with moist crumbs.
- Cool completely before frosting.
- To make the frosting, beat together butter and tahini, then gradually add powdered sugar and cocoa until thick. Spread over cooled brownies, slice into squares and store in the fridge for 5–7 days or freeze for up to a month.
Notes
- Use brown and granulated sugar if you don’t have coconut and cane sugar; brown sugar will add moisture and may increase baking time slightly.
- For fudgy brownies, remove from the oven when the toothpick has moist crumbs attached. Bake a minute or two longer for chewier brownies, but avoid overbaking.
- Add more powdered sugar if you prefer a thicker, sweeter frosting.
Disclaimer
Nutrition information is an estimate and will vary depending on substitutions and brands used.
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