Rich, fudgy, and with a creamy sesame swirl, these tahini swirl brownies are a small-batch twist on the traditional chocolate brownie. The nutty tahini adds complexity without being overwhelming, balancing perfectly with deep cocoa flavor. With simple ingredients and a beautiful marbled top, these brownies are as impressive as they are easy to make.

Tahini Swirl Brownies

Why You’ll Love This Recipe

The unique combination of chocolate and tahini creates an indulgent flavor profile.
It’s a one-bowl recipe with minimal cleanup.
The marbled swirl looks beautiful and adds a professional touch.
Perfect for small gatherings or weeknight cravings.
Rich, chewy texture with a creamy nutty finish.
No fancy equipment required — just a bowl, spoon, and loaf pan.
Bakes quickly and cools fast for immediate satisfaction.
Adaptable to various dietary needs with a few substitutions.
Great make-ahead dessert — stores well and tastes even better the next day.
Each bite offers the perfect blend of dense chocolate and nutty tahini creaminess.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

5 tablespoons unsalted butter
⅔ cup granulated sugar
⅓ cup unsweetened cocoa powder
⅛ teaspoon fine sea salt
½ teaspoon vanilla extract
1 large egg
⅓ cup all-purpose flour
3 tablespoons pure tahini (runny and well-stirred)

Directions

Preheat your oven to 325°F (163°C) and position a rack in the lower third of your oven.
Line a 9×5-inch loaf pan with parchment paper, leaving enough overhang on the sides to easily lift the brownies out once baked.
In a microwave-safe mixing bowl, add 5 tablespoons of unsalted butter (cut into small pieces), ⅔ cup sugar, and ⅓ cup unsweetened cocoa powder.
Microwave on high for 30 seconds. Remove and stir well, then microwave for another 30 seconds. Stir again until smooth. Let it cool for 1–2 minutes.
Stir in ⅛ teaspoon salt and ½ teaspoon vanilla extract.
Crack in 1 large egg and stir until the mixture becomes glossy and smooth, about 20 strokes.
Add ⅓ cup of all-purpose flour and stir vigorously — about 40 strokes — until the batter is thick and slightly airy.
Pour the batter into the prepared loaf pan and smooth the top with a spatula.
Spoon 3 tablespoons of tahini over the top in small dollops. Use a toothpick or the tip of a butter knife to gently swirl the tahini into the brownie batter, creating a marbled pattern.
Place the pan on the lower rack and bake for 20–25 minutes. The edges should be set, and a toothpick inserted in the center should come out with moist crumbs but no raw batter.
Let the brownies cool in the pan for 10–15 minutes, then lift them out using the parchment and transfer to a wire rack. Allow to cool completely before slicing into 8 pieces.

Servings and timing

Servings: 8 brownies
Prep time: 10 minutes
Cook time: 20–25 minutes
Total time: 35 minutes

Variations

Nutty Swap: Use almond butter, cashew butter, or sunflower seed butter instead of tahini.
Extra Chocolate: Stir in mini chocolate chips or chopped chocolate chunks into the batter before baking.
Coffee Kick: Add ½ teaspoon of instant espresso powder to the cocoa mixture for a deeper chocolate flavor.
Spiced Version: Add a pinch of cinnamon or cardamom to the batter for warmth and depth.
Gluten-Free Option: Use a 1:1 gluten-free flour blend in place of all-purpose flour.
Vegan Version: Replace butter with plant-based butter and the egg with a flax egg (1 tbsp flaxseed meal + 2.5 tbsp water, rested for 5 mins).

Storage/Reheating

Store brownies in an airtight container at room temperature for up to 2 days.
For longer storage, place in the refrigerator for up to 5 days.
Freeze brownies (individually wrapped or in a sealed container) for up to 3 months.
To serve from frozen, thaw at room temperature or microwave for 10–15 seconds to soften.
Do not store with uncovered edges, as the tahini swirl can dry out over time.

FAQs

What is tahini and what does it taste like in brownies?

Tahini is a paste made from ground sesame seeds. In brownies, it adds a nutty, slightly savory note that balances the sweetness of the chocolate.

Can I use natural cocoa powder instead of Dutch-processed?

Yes. This recipe uses unsweetened natural cocoa powder. Either type can work, but the flavor will slightly vary.

Do I need to stir the tahini before using it?

Yes. Stir well before using, especially if the oil has separated. Runny, well-mixed tahini swirls more easily and looks better in the finished brownies.

Can I double this recipe for a larger pan?

Yes, you can double the ingredients and use an 8×8-inch square pan. Increase the baking time slightly and check for doneness with a toothpick.

Why do I need to stir the batter so much after adding flour?

Stirring vigorously incorporates air and helps create a chewier texture in the final brownies.

How can I tell when the brownies are done baking?

Insert a toothpick into the center — it should come out with moist crumbs but not wet batter. The edges should look set and slightly pulled away from the pan.

Can I skip the parchment paper?

You could grease the pan well instead, but parchment makes lifting and cutting much easier and cleaner.

What if I don’t have a loaf pan?

Use a similarly sized small baking dish, such as an 8×4-inch pan. Be mindful that the shape may affect baking time.

Are these overly sweet?

No. The balance between cocoa bitterness and the savory tahini makes these brownies rich without being too sweet.

Can I use sweetened tahini or flavored tahini?

It’s best to use plain, unsweetened tahini. Flavored versions may affect texture and flavor unpredictably.

Conclusion

Tahini swirl brownies are a perfect marriage of rich chocolate and nutty sesame. Whether you’re serving them at a dinner party or saving a few slices for late-night cravings, these brownies deliver sophisticated flavor with minimal effort. With their fudgy base and creamy swirl, they’re sure to become a go-to dessert when you want something just a little bit different.