Chocolate Tahini Brownies - These chocolate tahini brownies bake up fudgy and gooey with crackly tops and a rich cocoa depth that feels intense but balanced. Tahini adds a subtle nutty savoriness that cuts the sweetness and makes the chocolate taste deeper and more complex. The texture is dense and velvety in the center with a lightly crisp edge, perfect for slicing into neat squares. They come together quickly in one bowl, making them a reliable dessert for baking days and make-ahead treats.

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Chocolate Tahini Brownies - Brownies are all about controlling structure: too much flour makes them cakey, and too much mixing can make them tough. This recipe works because it builds a glossy batter with melted butter and sugar, then folds in dry ingredients gently so the crumb stays fudgy. After testing, I found that tahini works best when whisked into the warm butter-sugar mixture; it emulsifies smoothly, prevents oily separation, and creates a more velvety mouthfeel. Cocoa provides depth, and a small amount of flour gives just enough structure to slice without losing that gooey center. Baking until the edges set but the middle still looks slightly underdone is the key cue—carryover heat finishes the center and keeps it tender. This shows how basic ingredients create something special: a pantry sesame paste can make brownies taste restaurant-style when you treat the batter like an emulsion and bake to the right endpoint. The method is straightforward but delivers professional results, and it aligns with my focus on technique over complexity—mix with restraint, emulsify the tahini, and pull the pan at the right time to guarantee crackly tops and fudgy centers.

Dietary Notes

✓ One-Bowl Brownies
✓ Crackly Top Finish
✓ Fudgy Center Texture
✓ Make-Ahead Dessert

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Why You'll Love This

Deep Chocolate Flavor: Cocoa and tahini build a richer, more complex chocolate bite.
Perfect Fudgy Texture: Gentle folding and correct bake time keep the center gooey.
Balanced Sweetness: Tahini adds nutty savoriness that cuts sugary heaviness.
Easy to Slice and Store: Sets beautifully after cooling and keeps well for days.

Chocolate Tahini Brownies

👩‍🍳 Author: Chef Nour

⏰ Prep Time: 15min

❄️ Cool Time: 45

🔥 Cook Time: 25min

🥨 Yield: 16

🍞 Method: Baking

🌾 Diet: Vegetarian

★ ★ ★ ★ ★

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restaurant Ingredients

1/2 cup (113 g) unsalted butter, melted
1 cup (200 g) granulated sugar
1/2 cup (110 g) brown sugar, packed
1/3 cup (80 g) tahini, well-stirred
2 large eggs
2 tsp vanilla extract
3/4 cup (75 g) unsweetened cocoa powder
1/2 cup (60 g) all-purpose flour
1/2 tsp fine salt
1/2 cup (85 g) chocolate chips (optional)
pinch flaky salt (optional)

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unsalted butter, melted Melted butter creates a fudgy, glossy batter; mixing with sugar helps dissolve crystals for a crackly top and tender crumb.
granulated sugar Sugar supports the shiny crust; whisking until glossy helps it dissolve so the baked top turns thin and crisp.
brown sugar, packed Brown sugar adds moisture for chewy texture; it keeps brownies gooey and prevents a dry, cakey result.
tahini, well-stirred Use well-stirred tahini so oil is reincorporated; whisking it into warm butter-sugar helps emulsify for a velvety, balanced flavor.
large eggs Eggs set structure and create lift; whisking briefly thickens the batter without over-aerating into a cakier crumb.
vanilla extract Vanilla rounds chocolate flavor and softens tahini’s bitterness; it makes the brownies taste richer and more cohesive.
unsweetened cocoa powder Cocoa gives deep chocolate backbone; sift if lumpy so it folds in smoothly and keeps texture velvety, not gritty.
all-purpose flour Keep flour minimal for fudgy texture; fold gently to limit gluten so brownies stay tender and not chewy-tough.
fine salt Salt sharpens chocolate and balances sweetness; it makes the tahini note taste nutty instead of flat.
chocolate chips (optional) Chips add gooey pockets; fold in last so they stay distinct and melt into satisfying bites.
flaky salt (optional) A pinch on top adds contrast and keeps sweetness in check; it makes the chocolate taste more intense and clean.

list_alt Instructions

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Step 1: Preheat oven to 350°F (175°C) and line an 8x8 pan - lining guarantees easy lift and clean slicing.
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Step 2: Whisk melted butter with granulated and brown sugar until glossy - dissolving sugar helps create a crackly top.
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Step 3: Whisk in tahini until fully smooth and emulsified - emulsifying prevents oil separation and builds a velvety batter.
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Step 4: Add eggs and vanilla and whisk 60–90 seconds until thickened - aeration supports lift without turning cakey.
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Step 5: Fold in cocoa, flour, and fine salt just until no dry streaks remain - folding gently keeps texture fudgy, not tough.
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Step 6: Fold in chocolate chips if using, then spread batter evenly - even spread guarantees consistent baking.
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Step 7: Bake 22–27 minutes until edges set and center looks slightly underdone - carryover heat finishes the gooey middle.
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Step 8: Cool at least 45 minutes before slicing - cooling sets structure for clean squares and crackly tops.

Nutrition Facts

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Calories 240

Protein 4g

Carbs 28g

Fiber 2g

Sugar 18g

Fat 13g

Sodium 150mg

Potassium N/A

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Serving Suggestions

Serve brownies slightly warm for the gooey center experience, or fully cooled for clean slices and a denser fudgy bite. Pair with strong coffee, a glass of milk, or a scoop of vanilla ice cream for classic contrast. For a polished look, drizzle a little tahini on top or sprinkle flaky salt to sharpen chocolate flavor. Let brownies cool fully before cutting if you want neat squares with crackly tops intact.

How to Store?

Store brownies in an airtight container at room temperature for up to 4 days, or refrigerate for up to 7 days for a denser fudgy texture. Reheat briefly in the microwave in short bursts to bring back gooey centers without drying them out. Brownies freeze very well for up to 3 months; wrap individual squares, thaw at room temperature, and warm gently if desired. For make-ahead, bake the day before and cut once fully cooled so the texture sets and slices stay clean.

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