Rich, fudgy brownies swirled with creamy almond butter and brightened by an unexpected secret ingredient — tahini. The sesame-forward tahini adds a subtle savory-salty depth that complements chocolate beautifully. Don’t knock it till you try it.
What is tahini and why should I bake with it?
Tahini is a smooth paste made from ground sesame seeds, commonly used in dressings, hummus, and many savory dishes. In desserts, tahini brings a toasty, slightly nutty and savory note that balances and enhances chocolate’s richness. The contrast of sweet chocolate and the hint of saltiness from tahini creates a more complex, sophisticated brownie that’s surprisingly addictive.
Can I make substitutions to this recipe?
This recipe is flexible. If you prefer peanut butter or another nut butter, you can substitute the almond butter one-for-one — just choose a creamy, pourable variety. If you don’t want to use tahini, replace it with an equal amount of butter for a more classic brownie flavor. For allergy-friendly swaps, use a safe nut or seed butter that suits your needs.
How to Make Almond Butter Tahini Brownies
These brownies come together in one bowl and require minimal equipment. Start by melting butter and dark chocolate chips in a microwave-safe bowl in 30-second bursts, stirring between intervals until smooth. Let the chocolate mixture cool slightly.
Preheat the oven to 350°F and line an 8×8-inch baking pan with parchment, leaving an overhang to lift the brownies out easily after baking.
When the chocolate is warm but not hot, whisk in the granulated sugar, whole eggs, and an extra egg white for structure. Whisk for 2–3 minutes until the mixture thickens slightly and incorporates some air; this helps the brownies rise since the recipe contains no chemical leavening. Stir in the tahini, then gently fold in the flour, cocoa powder, and salt just until combined.
Pour the batter into the prepared pan. Warm the almond butter for 15–20 seconds so it becomes pourable, then drizzle it over the brownie batter and use a knife or offset spatula to create swirls. Scatter extra chocolate chips and sliced almonds on top if desired. Bake at 350°F for about 25 minutes — the center will look slightly underbaked but will set as the brownies cool.
Allow the brownies to cool completely in the pan, then lift them out using the parchment overhang. Slice into 16 small squares or 8 larger pieces, wiping your knife clean between cuts for neat edges. Store brownies at room temperature for 3–4 days or refrigerate for up to 10 days.
Almond Butter Tahini Brownies
5 from 1 review
- Author: Elizabeth Buuck
- Prep Time: 10
- Cook Time: 25
- Total Time: 35 minutes
- Yield: 8 Large or 16 Small Brownies
Description
Rich and gooey brownies swirled with creamy almond butter and lifted by a touch of tahini for added depth and complexity.
Ingredients
Scale
- 1/2 C (113 g) Salted Butter
- 1/4 C (40 g) Tahini
- 1 1/4 C (215 g) Dark Chocolate Chips (60–70%)
- 3 Large Eggs + 1 Egg White
- 1 1/2 C (365 g) Granulated Sugar
- 1 tsp Pure Vanilla Extract
- 3/4 C (90 g) All-Purpose Flour
- 1/2 C (40 g) Cocoa Powder
- 1/2 tsp Salt
- 1/2 C (80 g) Creamy Almond Butter
- Extra chocolate chips and sliced almonds for topping (optional)
Instructions
- Melt the chocolate chips and butter together in a large microwave-safe bowl. Stir until smooth and let cool slightly.
- Preheat the oven to 350°F and line an 8×8-inch baking pan with parchment paper.
- Whisk the sugar, eggs, and egg white into the melted chocolate for 2–3 minutes until the mixture thickens slightly.
- Stir in the tahini until evenly combined.
- Fold in the flour, cocoa powder, and salt just until combined — do not overmix.
- Transfer the batter to the prepared pan and smooth the top.
- Warm the almond butter for 15–20 seconds until pourable, then drizzle over the batter.
- Use a butter knife or offset spatula to create swirls with the almond butter.
- Top with extra chocolate chips and sliced almonds if desired. Bake at 350°F for about 25 minutes; the center may look slightly underdone but will firm up as it cools.
- Cool completely in the pan, lift out using the parchment overhang, slice, and serve.
If you enjoyed these Almond Butter Tahini Brownies, try other brownie variations like a browned-butter Oreo brownie or a cookie-butter skillet brownie for more decadent options.