Super Fudgy Tahini Brownies (Done in 40 Minutes!) Recipe

Introduction

These Super Fudgy Tahini Brownies are rich, moist, and irresistibly chocolatey, with a unique nutty twist from tahini. Ready in just 40 minutes, they offer a perfect balance of deep chocolate flavor and a glossy, crackly top that will delight any brownie lover.

Ingredients

• 135g dark chocolate (72%), coarsely chopped
• 120g unsalted butter, cold from the fridge
• 10g Dutch process cocoa or regular unsweetened cocoa, sifted (black cocoa preferred)
• 2 large eggs (about 100g, not including shells)
• 135g caster sugar
• 65g light or dark brown sugar
• ¼ tsp salt
• ¼ tsp vanilla extract or vanilla bean paste
• 65g all-purpose flour, sifted
• 90g tahini, at room temperature
• 30g powdered sugar, sifted

Instructions

1. Step 1: Preheat your oven to 350°F (180°C). Grease and line a 9-inch (23cm) square pan with parchment paper, allowing the paper to extend over the sides for easy removal. Secure with clips if needed.
2. Step 2: Melt the dark chocolate and butter together in a heatproof bowl placed over simmering water, stirring frequently until smooth. Alternatively, microwave in 30-second bursts, stirring well between each until fully melted and combined.
3. Step 3: Sift the cocoa powder into the melted chocolate mixture and stir until fully incorporated.
4. Step 4: In a large bowl, whisk the eggs, caster sugar, and brown sugar with an electric mixer on medium-high speed for 2–3 minutes until pale and voluminous.
5. Step 5: Pour in the chocolate mixture, then add salt and vanilla. Mix until just combined.
6. Step 6: Fold in the sifted flour gently by hand until the batter is smooth and lump-free.
7. Step 7: Transfer the batter into the prepared pan, tapping it on the counter a few times to remove air bubbles. Let it sit briefly, then tap again to ensure an even surface.
8. Step 8: In a small bowl, stir together tahini and powdered sugar until smooth and lump-free. Spoon into a piping bag and snip a small hole at the tip.
9. Step 9: Pipe or dollop the tahini over the brownie batter. Create swirls or lines, then drag a knife or toothpick through the pattern to achieve a feathered effect.
10. Step 10: Bake for 22 to 28 minutes. Start checking at 20 minutes—the edges should be set and the center moist with a few fudgy crumbs clinging to a skewer. Avoid overbaking for optimal fudginess.
11. Step 11: Remove from oven and cool completely in the pan on a wire rack. Use the parchment sling to lift the brownies out.
12. Step 12: For cleaner cuts, chill the brownies before slicing into pieces with a sharp knife.

Tips & Variations

• Use caster sugar for a glossy, crackly top; granulated sugar works but may reduce shine.
• Feel free to experiment with different tahini flavors—hulled or raw—for varied nuttiness.
• Adding a handful of chopped nuts or chocolate chips can add extra texture.
• Swap the tahini swirl for cream cheese or peanut butter for a different twist.

Storage

Store brownies in an airtight container at room temperature for up to five days or in the refrigerator for up to a week. For best texture, allow chilled brownies to come to room temperature before serving. They also freeze well—wrap tightly and thaw overnight in the fridge.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a different type of chocolate?

Yes, you can substitute with semi-sweet or milk chocolate, but darker chocolate gives the best rich, fudgy texture and deep flavor.

What if I don’t have tahini?

If tahini is unavailable, you can try using smooth peanut butter or almond butter for a similar nutty effect, though the flavor will vary.

Super Fudgy Tahini Brownies (Done in 40 Minutes!) Recipe

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★★★★★

4.6 from 95 reviews

These Super Fudgy Tahini Brownies offer a rich chocolate experience with a glossy brownie top and a unique swirl of smooth tahini, baked to perfection in just 40 minutes. Perfectly fudgy and deeply chocolatey, they combine dark chocolate, cocoa powder, and tahini for a decadent treat with a subtle nutty flavor.

• Author: Maya
• Prep Time: 15 minutes
• Cook Time: 25 minutes
• Total Time: 40 minutes
• Yield: 16 brownies (9-inch square pan) 1x
• Category: Dessert
• Method: Baking
• Cuisine: American
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

Chocolate and Butter Mixture

• 135g dark chocolate (72%), coarsely chopped
• 120g unsalted butter, cold from the fridge
• 10g Dutch process cocoa or regular unsweetened cocoa, sifted (black cocoa recommended)

Brownie Batter

• 2 large eggs (about 100g, not including shells)
• 135g caster sugar
• 65g light or dark brown sugar
• ¼ tsp salt
• ¼ tsp vanilla extract or vanilla bean paste
• 65g all-purpose flour, sifted

Tahini Swirl

• 90g tahini, at room temperature
• 30g powdered sugar, sifted

Instructions

1. Preheat Oven and Prepare Pan: Preheat your oven to 350°F (180°C). Grease and line a 9-inch (23cm) square pan with parchment paper, ensuring the parchment extends beyond the edges to form a sling for easy brownie removal. Secure with binder clips if desired.
2. Melt Chocolate and Butter: Place the dark chocolate and butter in a heatproof bowl over simmering water, ensuring the bowl does not touch the water. Stir frequently until melted and smooth. Alternatively, melt them in the microwave in 30-second increments, stirring well after each until combined.
3. Add Cocoa Powder: Sift the cocoa powder over the melted chocolate mixture and stir well to combine.
4. Mix Eggs and Sugars: In a large bowl, combine the eggs, caster sugar, and brown sugar. Using an electric hand mixer or stand mixer with a whisk attachment, beat on medium-high speed for 2-3 minutes until light and increased in volume.
5. Combine Chocolate Mixture: Add the chocolate mixture to the egg and sugar mix. Stir until incorporated, then add salt and vanilla extract and mix well.
6. Add Flour: Fold in the sifted flour by hand until the batter is smooth and free of lumps.
7. Prepare Batter in Pan: Transfer the batter to the prepared pan and tap it on the counter a few times to remove air bubbles. Let it sit briefly, then tap again for further bubble removal.
8. Prepare Tahini Swirl: In a small bowl, mix tahini and powdered sugar until smooth and lump-free. Transfer this to a piping bag and cut a small hole at the tip.
9. Apply Tahini Swirl: Pipe horizontal lines closely together across the brownie batter, then use a knife or toothpick to drag up and down, creating a feathered swirl pattern. Alternatively, you may swirl the tahini on top as desired.
10. Bake Brownies: Bake in the preheated oven for 22 to 28 minutes. Check after 20 minutes; the edges should be set and the center slightly fudgy with a few moist crumbs when tested with a skewer. Avoid overbaking for maximum fudginess.
11. Cool Brownies: Remove the pan from the oven and cool completely on a wire rack. Use the parchment sling to lift them from the pan.
12. Slice and Store: Cut the brownies into pieces using a sharp knife. Chilling them first makes cutting easier. Store in an airtight container at room temperature for up to five days or refrigerate for up to one week.

Notes

• Using caster sugar will give the brownie a glossy top, but granulated sugar can be substituted.
• Black cocoa powder intensifies the chocolate flavor and darkens the brownie color.
• Cold butter is acceptable for melting in this recipe.
• Underbaking slightly will keep the brownies fudgy; watch baking time carefully.
• Chilling the brownies before slicing can improve cutting precision.
• Store airtight to maintain freshness and texture.

Keywords: fudgy brownies, tahini brownies, chocolate brownies, easy brownies, homemade brownies, tahini swirl, rich brownies