Gluten Free Dark Chocolate Tahini Brownies

Tahini Brownies

5 from 6 reviews

These brownies are dark, fudgy, and addictive!  The recipe is based on a brownie recipe from David Lebovitz.  It was further adapted by Bon Apetit, and then I doubled it, because, why not? It’s brownies. And, indeed like most baked goods, they are better the 2nd day, so doubling makes sense in a house full of brownie-lovers.

A note on brownies – given the choice of under-baking or over-baking, always choose under-baking.  So if your brownies look done at 22 mins, and they pass the moist crumb on the skewer test, remove them from the oven, rather than over-bake them.  You won’t regret it!

Equipment needed: Stand mixer, or hand mixer, or a nice bicep and a whisk; 13×9 baking pan.



Dry Ingredients

Chocolate Mixture

Wet Ingredients

Tahini Mixture


  1. Preheat oven to 335F. Line a 13×9 pan with parchment paper, leaving ends overhanging, if desired, to help remove brownies, when baked.

Mix Dry Ingredients

  1. In a small bowl, whisk together the cornstarch and cocoa powder.  Set aside.

Melt Chocolate Mixture

  1. In a small saucepan over low heat, melt the chopped chocolate, butter, 2 T of the tahini while stirring until smooth.  This should take just a minute or two. Remove from heat.

Mix Wet Ingredients

  1. With a hand mixer or a in a stand mixer, beat eggs with the granulated and brown sugars, at medium-high speed, for about 4 minutes.  The mixture should be smooth, and doubled in volume.
  2. Reduce speed to medium, add the 2 teaspoons salt and vanilla and incorporate.  Mix in the liquid chocolate from the saucepan, until incorporated.  Then, using low speed, incorporate the cornstarch mixture.  Increase speed back to medium-high and beat mixture for 1 minute.  The resulting batter should be quite thick.  Scrape batter into the parchment-lined pan.

Make Tahini Mixture and Swirl into batter

  1. Stir together the remaining tahini, the 1/2 t salt and the brown sugar. Dollop over the brownie batter and use a toothpick or skewer to swirl it around the surface of the batter.
  2. Bake 22-28 minutes, or until the edges are puffed (mine took 25 mins), but wet crumbs still stick to a skewer inserted into the middle.  There may be a few cracks around the edges of the brownie. Mine were done at 23 minutes. Let cool.  Lift edges of parchment to remove brownie from pan. Cut.  Serve.


1. You can substitute Salted butter in this recipe, but in Step 5, reduce the amount of salt to 1 1/2 teaspoons, if desired. ( I used the full 2 tsp and it was delicious)


Keywords: Chocolate Tahini Brownies, Recipe, Tahini Fudge Brownies, Bon Apetit, tahini, brownies, easy

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