Name: Double Chocolate Tahini Brownies
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Ingredients: 1 cup tahini* (make sure to stir before measuring); ⅔ cup coconut sugar (packed); 2 eggs; 2 tsp vanilla extract; ¼ cup super fine almond flour; ¼ cup unsweetened cocoa powder; 1 tsp baking soda; ½ tsp salt; ½ cup chopped bittersweet chocolate + extra for topping; Optional: flaky Maldon sea salt for topping

Calling all tahini lovers, these fudgy and decadent Chocolate Tahini Brownies are about to become your new favorite! Double the chocolate creates a rich and luscious flavor that’s balanced out with the smooth tahini + flaky sea salt on top.

They’re so moist and delicious that you’d never guess them to be gluten-free, dairy-free, and overall better for you! The recipe has less than 10 ingredients and can be made in 30 minutes or less. A win-win all around!

And if you’re looking for another brownie recipe to wow, try these Gluten Free Stuffed Brownies. Not only are these gooey and rich with chocolate flavor, but the middle layer is also stuffed with coffee & cream cups that are oh-so delicious.

Ingredients in Chocolate Tahini Brownies

Tahini – Consistency and flavor can vary with tahini brands so I always opt for Soom or Whole Foods brand because of the high quality taste and consistency. I have found with other brands (like the Trader Joe’s tahini) there can be a strong bitter taste.

Coconut Sugar – My favorite refined sugar-free sweetener. Coconut sugar has a slight caramel flavor to it and is similar to brown sugar, but a more natural version.

Eggs – Give the brownie structure while baking and holds them together. I have *not* tested these with a vegan egg substitute, but if you do, please share your experience below!

Almond Flour – Make sure to use super-fine, blanched almond flour for the best texture. Not to be confused with almond meal which is much more coarse and crumbly.

Cocoa Powder – Adds a rich & decadent chocolate flavor to these brownies. My current favorite is the Theo Chocolate Organic Cocoa Powder but any brand will work.

Bittersweet Chocolate – Mixing chopped chocolate into brownie batter is the ultimate move. It melts while baking then firms up while cooling to create the *best* fudgy flavor & texture.

Flaky Sea Salt – An optional add-on but truly worth it. I love Maldon for flaky sea salt, it adds the perfect salty touch to balance out the decadence of these brownies.

How to Make Gluten-Free Tahini Brownies

Preheat the oven to 350F and line a 8”x8” pan with parchment paper.
To a large mixing bowl, whisk together tahini, coconut sugar, eggs, and vanilla extract until smooth.
Stir in almond flour, unsweetened cocoa powder, baking soda, and salt until combined. Add chopped bittersweet chocolate and stir again – batter will be very thick.
Spread dough in an even layer in the parchment-lined 8”x8” pan using a spatula or your hands. Top with extra chopped chocolate.
Move to the oven and bake at 350F for 17 – 20 minutes (mine took 18) or until top and edges are raised, slightly cracked, and pulled away from the sides. Make sure not to over bake so these will stay a fudgy consistency. Let cool for 2 hours before cutting into 9 or 12 squares. Enjoy!

Sliced chocolate tahini brownies on parchment paper. A metal spatula reaches in for the center brownie.

What is Tahini?

If you’re unfamiliar with tahini, let me give you a brief overview of this tasty and versatile spread. Made from ground sesame seeds, tahini is a nut-free spread that has a subtle seedy, toasty flavor to it. You’ve probably had it without realizing as it’s a common ingredient in hummus and general Middle Easter cuisine.

In the last few years, tahini has gained a whole new spotlight though in the world of sweet treats and baking. The smooth consistency and rich flavor pair wonderfully with sweets, especially chocolate. And this is why these Double Chocolate Tahini Brownies just had to happen!

As I shared above, my go-to brands for tahini are Soom or Whole Foods, but other popular brands to consider include Kevala and Pepperwood Organics.

Close up of two double chocolate tahini brownies. The texture is fudgy and filled with melty chocolate chip plus flaky sea salt.

How to Get Crinkle Top Brownies

There’s just something about the thin crinkle layer that forms on top of brownies that’s SO perfect, I think it’s a texture thing. Needless to say, unless I’m in the mood for a thick, cake-like brownie … I want mine to have that crackly top.

There are a few tips & tricks to get a crinkle top on your brownies but the most basic is adding chocolate to the batter. In this tahini brownie recipe, for example, the chopped bittersweet chocolate melts while baking and then solidifies while cooling. When it starts to solidify, it draws moisture from the brownie batter, causing the top layer to set quicker than the inside, resulting in little cracks and fissures on top, aka a crinkle top.

Overhead angle of sliced chocolate tahini brownies on parchment paper. The brownies are topped with melty chocolate and flaky sea salt.

My Favorite Tahini Recipes

For more of my favorite tahini recipes made with better-for-you ingredients, check out the blog posts below.

Tahini Chocolate Chip Blondies – The rich and nutty flavor of tahini pairs perfectly with the sweet chocolate chips for a deliciously decadent combination.

Roasted Cauliflower with Harissa Tahini – The soft yet crisp roasted cauliflower florets are tossed in a creamy and subtly spicy harissa tahini sauce that’s bursting with flavor.

If you try this recipe, please let me know by leaving a comment and rating in the boxes below! I always love to hear from you and it helps other people find this recipe when they search online for the BEST Double Chocolate Tahini Brownies 🙂