Dark Chocolate Tahini Brownies with Browned Butter and Sea Salt

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Rich, glossy Dark Chocolate Tahini Brownies bring deep dark chocolate flavor, a soft fudgy center, and that subtle nutty sesame note that makes you stop after the first bite and go, okay, these are special. The tahini doesn’t overpower, it just makes the chocolate taste deeper, warmer, and a little more grown-up.

Two Dark Chocolate Tahini Brownies topped with sesame seeds, stacked on a white marble surface. In the background, small glass bowls hold chocolate chips and a light-colored ingredient.

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Dark Chocolate Tahini Brownies That Are So Good

Guys, I’m not being dramatic when I say these brownies are the kind you make once and then keep thinking about nonstop.

They are rich, super fudgy, full of deep dark chocolate flavor, and that tahini gives them the best little something extra that makes them feel a bit more special. Add a sprinkle of flaky salt on top and it’s just over from there.

I love these for so many reasons. They feel simple enough to make when you just want a really good dessert, but they also feel perfect for bringing to dinner, setting out for friends, or keeping in the fridge and cutting little pieces off every time you walk by.

Serve these fully cooled with a pinch of flaky salt on top, then cut them into small squares because they’re rich in the best way. They’re especially good chilled, when the centers turn extra fudgy and the chocolate pieces stay just a little firm.

Here is how it all comes together:

Brown the butter until it smells nutty and toasty.
Melt part of the chocolate into that hot butter for a smooth, glossy base.
Whip in the sugars and eggs until the batter turns shiny and thick.
Stir in tahini, then fold in the dry ingredients and the rest of the chocolate.
Bake just until the center is set, then cool completely before slicing.

Dark Chocolate Tahini Brownies

Danielle Cochran

Dark Chocolate Tahini Brownies are ultra-fudgy, deeply chocolatey, and glossy on top, with tahini adding that subtle nutty edge that makes them taste extra rich. Browned butter, melty chocolate pockets, and a flaky salt finish make every square feel a little dramatic in the best way.

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Prep Time 20

Cook Time 26

Cooling Time 1

Total Time 1 46

Course Dessert

Servings

Equipment

Video

Ingredients

½ cup all-purpose flour (or 1:1 gluten-free flour)
¼ cup cocoa powder (Dutch process preferred)
1 tsp espresso powder
½ cup packed light brown sugar packed (or coconut sugar)
⅓ cup granulated sugar
3 eggs (room temperature)
8 ounces bittersweet chocolate (divided)
2 tsp vanilla extract (or vanilla bean paste)
½ cup tahini
½ cup unsalted butter (room temperature)
½ tsp sea salt (regular sea salt or flaky salt, plus more for topping)
1 tbsp sesame seeds (for topping)

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Instructions

Preheat the oven to 350°F. Butter an 8×8-inch baking dish, then line it with parchment paper.
Place half of the bittersweet chocolate in a mixing bowl and set aside.
In a medium saucepan over medium-low heat, melt the butter and continue cooking for about 10 minutes, until browned and fragrant.
Pour the hot browned butter over the chocolate and stir until smooth and fully melted.
Add the brown sugar and granulated sugar and begin mixing. With the mixer running, add the eggs one at a time. Mix on high for 2 to 3 minutes, until the mixture looks glossy and the sugar is well incorporated.
Mix in the vanilla extract and tahini.
Add the flour, cocoa powder, espresso powder, and sea salt. Mix until just combined.
Fold in the remaining chocolate.
Pour the batter into the prepared baking dish and spread evenly. Sprinkle the top with sesame seeds.
Bake for 22 to 26 minutes, or until the center is set and does not jiggle much.
Remove from the oven and let cool completely. Finish with extra La Baleine Grey Sea Salt before slicing and serving.

Notes

Room temperature eggs help the batter mix more smoothly.
Do not overbake. The brownies should still have a soft, fudgy center.
Cooling completely is important before slicing so they set properly.

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Frequently Asked Questions

What does tahini do in brownies?

Tahini adds a light sesame note and a little savory depth that makes the chocolate taste even darker and richer. It doesn’t turn them into sesame brownies, it just gives the whole pan a more layered flavor.

How do I know when the brownies are done?

The center should look set and only barely move when you gently shake the pan. You do not want to wait until they look fully dry, because that’s when fudgy brownies start turning cakey.

Do I really need to cool them completely before slicing?

Yes, this one matters. The brownies finish setting as they cool, so cutting too early can make the center look underdone instead of perfectly fudgy.

Can I make these gluten free?

Yes. Use a 1:1 gluten free flour blend in place of the all-purpose flour. The brownies should still stay rich and fudgy, especially with the tahini and melted chocolate in the batter.

How do I store leftovers?

Store them in an airtight container at room temperature for a couple of days, or refrigerate for a longer stretch. They’re excellent cold, straight from the fridge, when the texture gets dense, chewy, and extra fudgy.