published Dec 08, 2021, updated May 13, 2024 I love incorporating ingredients and techniques from my travels into classic American desserts to make them even better, and tahini is one ingredient I can’t get enough of — it’s not just for hummus! It’s made from ground, hulled sesame seeds that have been processed until their natural oils emulsify the mixture into a smooth, creamy butter. I use it often in both sweet and savory dishes, including a reinvented chocolate bark and in traditional African and Middle Eastern desserts. It also makes an incredible yogurt sauce, marinade, and dressing… among other things! Its flavor is deep and earthy, with a slight bitterness simply made for chocolate. I’m following the lead set by two of my culinary idols, Ottolenghi and Christopher Kimball, in this tahini brownie recipe. Feel free to add up to ½ cup of other add-ins (any more will weigh down the batter) like dried fruit and chopped nuts!
Recommended Tools
8×8” Pan – Line with parchment paper to easily remove and slice this dessert. Chopstick – You’ll need a chopstick or a knife to swirl the tahini batter through the chocolate. While not totally necessary, it makes for a killer presentation!
Storing and Reheating
You can wrap up any leftover tahini brownies and store them at room temperature for up to 3 days. Refrigerate if you want them to last longer. For even longer storage, freeze for up to 3 months! I recommend slicing and wrapping individually so that you can thaw single servings at a time — or as many servings as desired. Love this recipe? Share it with the world on Pinterest.
