Chocolate Tahini Brownies

Chocolate tahini brownies are fudgy brownies topped with maple-sweetened tahini.

This brownie recipe adds some Mediterranean flair to traditional brownies with tahini, a paste made from toasted sesame seeds. Tahini has a versatile use- in recipes like pistachio halva, baba ganoush, or tahini granola, so naturally, I'm like, why not brownies? Tahini has a peanut butter consistency and earthy flavor that complements the dark chocolate well.

How To Make Chocolate Tahini Brownies

Gather your ingredients. Preheat the oven to 325℉ (163℃). Line an 8"x8" baking dish with parchment paper. Spray or rub it with oil or butter to help the brownies not stick.

In a large bowl, combine the unsweetened cocoa powder, flour, and salt. In a second large mixing bowl, combine the applesauce, sugar, eggs, and vanilla.

Pour the flour mixture into the wet ingredients and mix. Add in the chocolate chips. The brownie batter is thick.

Pour the brownie batter into the prepared baking dish. In a small bowl, stir the tahini and maple syrup until smooth.

Add dollops of the sweetened tahini mixture on top of the brownie batter. Use a toothpick to spread the tahini across the top.

Bake at 325℉ (163℃) for about 40 minutes. Cool to room temperature. Slice and serve warm.

Recipe Success Tips

• The best tahini brownies are not overcooked and dry. I recommend checking the brownies around the 35-minute mark. For gooey brownies (and slightly undercooked), you can even take these out a little earlier.
• Coat the parchment paper with some oil, melted butter, or cooking spray so the brownie chocolate mixture doesn't stick. No brownie bits left behind!

📋 Recipe

Chocolate Tahini Brownies

Course: Dessert

Cuisine: Mediterranean

Prep: 15 minutes mins

Cook: 40 minutes mins

Total: 1 hour hr 10 minutes mins

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Servings 16

Chocolate tahini brownies are a delicious fudgy brownie with sweetened maple tahini drizzled on top.

Ingredients

 

US Customary - Metric

• ⅔ cup all-purpose flour
• ¾ cup unsweetened cocoa powder
• 1 cup granulated sugar see note 2
• ½ cup unsweetened applesauce see note 1
• ½ cup semi-sweet chocolate chips see note 4
• 2 eggs
• 1 teaspoon pure vanilla extract
• ½ teaspoon fine sea salt
• 4 tablespoon tahini well mixed
• 4 tablespoon pure maple syrup

Instructions

• Preheat the oven to 325℉ (163℃). Line an 8"x8" baking dish with parchment paper. Spray or rub it with oil or butter to help the brownies not to stick.
• Make the brownie batter. In a large bowl, combine the sugar, applesauce, eggs, and vanilla extract. Set aside. In a second bowl, combine flour, cocoa powder, and salt. Pour the dry ingredients into the wet ingredients and mix well. The brownie batter is thick. Add in the milk chocolate chips. Pour the brownie batter into the prepared baking dish.
• Make the tahini mixture. In a bowl, combine the tahini and maple syrup until it's smooth and consistent. Dollop the tahini mixture on top of the brownie mixture. Use a toothpick to spread it around.
• Bake the chocolate tahini brownies for 40 to 45 minutes at 325℉ (163℃). Pull the parchment paper out of the baking dish and let the brownies cool on the countertop for about 15 minutes.

Notes

1. Applesauce is a substitute for oil. I personally can't tell much difference between using applesauce and oil, and I prefer desserts with less fat. If you would like to swap out this ingredient, the best substitutes are canola oil, melted butter, coconut oil, or olive oil. 
2. Substitute brown sugar or coconut sugar for granulated white sugar.
3. Store in an airtight container for up to 5 days. 
4. Use milk chocolate chips, dark chocolate chips, or chopped bittersweet chocolate.

Nutrition

Calories: 150 kcal | Carbohydrates: 27 g | Protein: 3 g | Fat: 5 g | Saturated Fat: 2 g | Polyunsaturated Fat: 1 g | Monounsaturated Fat: 1 g | Trans Fat: 0.002 g | Cholesterol: 20 mg | Sodium: 83 mg | Potassium: 120 mg | Fiber: 2 g | Sugar: 20 g | Vitamin A: 34 IU | Vitamin C: 0.2 mg | Calcium: 27 mg | Iron: 1 mg