Tahini Brownies

Name: Tahini Brownies
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Yield: 16 servings
Cuisine: Africa, Europe, Greek, Middle Eastern
Ingredients: 1/2 cup butter, softened; 1-1/3 cups sugar; 1 cup plus 3 tablespoons tahini, divided; 4 large eggs, room temperature; 1 teaspoon vanilla extract; 1 cup all-purpose flour; 1/2 cup whole wheat flour; 2/3 cup Dutch-processed cocoa; 4 ounces vanilla or chocolate halva

Total Time Prep: 20 min. Bake: 25 min. + cooling

Yield 16 servings

Test Kitchen Approved

If you’ve never baked with tahini or halva before, these tahini brownies are a great introduction.

Ingredients

1/2 cup butter, softened
1-1/3 cups sugar
1 cup plus 3 tablespoons tahini, divided
4 large eggs, room temperature
1 teaspoon vanilla extract
1 cup all-purpose flour
1/2 cup whole wheat flour
2/3 cup Dutch-processed cocoa
4 ounces vanilla or chocolate halva

Directions

Preheat oven to 350°. In a large bowl, beat butter and sugar until light and fluffy, 4-5 minutes. Add eggs, 1 at a time, beating well after each addition. Beat in 1 cup of tahini and vanilla. In another bowl, whisk flours and cocoa; gradually beat into butter mixture, mixing well. Spread into a parchment-lined 9-in. square baking pan.
Dollop remaining 3 tablespoons of tahini over brownies; sprinkle with crumbled halva.
Bake until a toothpick comes clean, 25-28 minutes (do not overbake). Cool completely in pan on a wire rack. Cut into bars.

Nutrition Facts

1 brownie: 371 calories, 23g fat (8g saturated fat), 62mg cholesterol, 69mg sodium, 38g carbohydrate (21g sugars, 7g fiber), 9g protein.

These brownies aren’t your ordinary ones. Adding a few tablespoons of tahini creates a nutty and sophisticated flavor to the fudgey delights, creating a unique twist on the classic dessert. —Margaret Knoebel, Milwaukee, Wisconsin

Recipe Creator