Frosted Tahini Brownies

These tahini brownies are the elevated, sophisticated version of the classic rich dessert. Tahini and chocolate truly are a match made in heaven, and with Roland Organic Tahini in both the brownie batter and the frosting, these tahini brownies are an absolute dream!

For more brownie recipes, try Small Batch Brownies, Olive Oil Brownies, Brownie Blondies, and Chocolate Cherry Brownies. 

Why you'll love these tahini brownies

• Rich, Fudgy Texture: Thanks to the combination of melted chocolate and dutch process cocoa powder, these brownies bake up super fudgy!
• Quick & Easy Method: This is a bowl & whisk kind of recipe, so these brownies can be made in less than an hour 🙂
• Dreamy Tahini Frosting: This is a sweet chocolate frosting with notes of Roland Organic Tahini. The tahini balances out the richness of the chocolate and transforms these rich brownies into a decadent dessert with a complex flavor. 

Ingredient Notes

Ingredient quantities are listed in the recipe card below. Here you'll find notes on why I chose certain ingredients, as well as ingredient substitutions. 

• Tahini: Roland Organic Tahini is so creamy and made with just sesame seeds!
• Semisweet or Dark Chocolate: Use your favorite baking chocolate to add that fudgy texture and extra chocolate flavor!
• Unsalted Butter: Don't worry about bringing your butter to room temp, it will be melted with the chocolate, sugars, and tahini. 
• Sugars: You'll need both granulated and brown sugar.
• Eggs: Bring your eggs to room temp quickly by placing it in a bowl of warm water. 
• Vanilla Extract: A quality vanilla extract is essential to making the best brownies! 
• All-Purpose Flour: You'll need about one cup, but as usual, I recommend going by weight! 
• Cocoa Powder: I highly recommend using a combination of dutch process and black cocoa powders for maximum fudgy, chocolatey goodness.
• Salt: Add a little in the batter to enhance the flavors, and finish the baked brownies with sea salt!

STEP 1: Melt the chocolate, butter, tahini, and sugars. In a large bowl, add the chocolate, butter, tahini, brown sugar, and granulated sugar. Heat the mixture in the microwave in 20 second increments, stirring with a rubber spatula in between, until everything is fully melted.

STEP 2: Mix in eggs, vanilla, and dry ingredients. Quickly whisk in the eggs and vanilla until fully combined. Lastly, fold in the flour, cocoa powder, and salt until just combined.

STEP 3: Spread batter into pan. Spread the batter into the prepared square pan with an offset spatula. 

STEP 4: Bake. Bake the brownies for 33-36 minutes. Allow to cool completely in the pan before frosting. 

STEP 5: Make the frosting. In a medium glass bowl, add the chocolate and tahini, and place over a small saucepan with simmering water. Stir often until the chocolate is fully melted. Remove the bowl from the double boiler, and gently stir in the sifted powdered sugar a little at a time. Once all of the powdered sugar is mixed in, allow the frosting to sit for about 10 minutes to thicken. 

STEP 6: Decorate. Frost the cooled brownies and sprinkle with sesame seeds, as desired. Cut into 16 squares and enjoy!

Expert Baking Tips

• Use a high-quality dairy free bittersweet chocolate. I recommend Valrhona or Guittard. 
• Be sure to let the frosting set up for about 10 minutes to thicken before spreading on the brownies.
• When cutting the brownies, use a sharp knife and run it under hot water (and wipe clean) before each cut.

All of the recipes on this blog are carefully developed with gram measurements so you can easily recreate them in your own kitchen with success. Volume measurements are extremely inaccurate and leave room for significant errors. Not all measuring cups are made equally, so your one cup of flour will be different from my one cup of flour. By providing precise measurements in grams (aside from minor ingredients, which are given in tsp/tbsp), you can make these recipes accurately and with less cleanup! All you need is this kitchen scale. 

If this still isn't enough to convince you, I have provided volume measurements in the recipe card. If you are interested in understanding the conversions, this is the best conversion chart.

But trust me, once you try baking in grams you'll never turn back!

Happy baking! x