Fudgy Chocolate Tahini Swirl Brownies with Sea Salt

Why You’ll Love This Recipe

• Fudgy, truffle-like brownie base with a nutty sesame swirl.
• Balanced sweetness; tahini brings gentle bitterness and depth.
• Gorgeous marbled top finished with toasty sesame crunch and sea salt.
• One bowl for the batter and a quick stir for the swirl—weeknight easy.

Grocery List

• Produce: No fresh produce required.
• Dairy: Unsalted butter; large eggs.
• Pantry: Bittersweet or semisweet chocolate; granulated sugar; light brown sugar; vanilla extract; all-purpose flour; natural cocoa powder; instant espresso powder (optional); tahini; powdered sugar; sesame seeds; fine sea salt; flaky sea salt.

Full Ingredients

For the Brownie Batter

• Unsalted butter: 170 g (3/4 cup, 12 tbsp)
• Bittersweet or semisweet chocolate (60–70% cacao), chopped: 170 g (6 oz)
• Granulated sugar: 200 g (1 cup)
• Light brown sugar, packed: 100 g (1/2 cup)
• Large eggs: 3
• Vanilla extract: 2 tsp
• All-purpose flour: 95 g (3/4 cup)
• Natural cocoa powder: 30 g (1/4 cup)
• Instant espresso powder (optional but recommended): 1 tsp
• Fine sea salt: 1/2 tsp

For the Tahini Swirl

• Tahini (well-stirred): 120 g (1/2 cup)
• Powdered sugar: 60 g (1/2 cup)
• Vanilla extract: 1/2 tsp
• Fine sea salt: pinch
• Hot water: 1–2 tbsp, as needed for a ribboning consistency

For the Topping

• White or mixed black-and-white sesame seeds: 2 tbsp, lightly toasted
• Flaky sea salt: 1/2–3/4 tsp, to finish

Step-by-Step Instructions

Step 1: Prepare the pan and preheat

Heat the oven to 350°F (175°C). Line an 8-inch (20 cm) square metal baking pan with parchment, leaving overhang on two sides for easy lifting. Lightly grease the exposed sides.

Step 2: Toast the sesame seeds

In a small dry skillet over medium heat, toast the sesame seeds, stirring often, until fragrant and golden, 3–4 minutes. Transfer to a small plate to cool so they do not overbrown.

Step 3: Melt chocolate and butter

Combine the butter and chopped chocolate in a heatproof bowl. Melt over a pan of barely simmering water, stirring, or microwave in 20–30 second bursts, stirring between each, until smooth. Set aside to cool for 5 minutes.

Step 4: Make the tahini swirl

In a separate bowl, whisk tahini, powdered sugar, 1/2 tsp vanilla, and a pinch of fine salt. Add 1–2 tbsp hot water, a little at a time, until the mixture is smooth and just pourable, like warm peanut butter. Set aside.

Step 5: Build the brownie batter

In a large bowl, whisk granulated sugar, brown sugar, eggs, 2 tsp vanilla, and 1/2 tsp fine salt for about 60 seconds until the mixture looks thick and glossy. Whisk in the melted chocolate-butter mixture until fully combined.

Sift or whisk together flour, cocoa powder, and espresso powder. Fold the dry ingredients into the wet with a spatula just until no dry pockets remain. Do not overmix.

Step 6: Assemble and swirl

Scrape the batter into the prepared pan and smooth the top. Spoon the tahini mixture over the batter in 8–10 dollops. Drag a butter knife or skewer through the dollops in figure-eight motions to create dramatic swirls, taking care not to overwork the pattern. Sprinkle the toasted sesame seeds evenly over the top.

Step 7: Bake

Bake on the middle rack for 28–32 minutes. The top should look shiny and set, the edges slightly puffed, and a toothpick inserted 2 inches from the edge should come out with a few moist crumbs (not wet batter). Start checking at 28 minutes.

Step 8: Cool, finish with salt, and slice

Cool the pan on a rack for at least 1 hour to set the fudgy texture. Lift out using the parchment overhang. Sprinkle the surface with flaky sea salt to taste, then cut into 16 squares with a warm, clean knife, wiping between cuts.

Pro Tips

• Use a kitchen scale for best fudgy texture and consistent results.
• Room-temperature eggs help the batter emulsify for a glossy top.
• Do not overbake; pull them when a tester has moist crumbs for maximum fudginess.
• Swirl lightly. Fewer, confident strokes make clearer marbling.
• For clean slices, chill 30 minutes after cooling, then cut with a hot knife.

Variations

• Gluten-Free: Replace flour with a 1:1 gluten-free baking blend; bake time may vary by 2–3 minutes.
• Black Sesame Twist: Swap 1 tbsp of tahini for black sesame paste and use half black sesame seeds on top.
• Extra Chocolate: Fold 1/2 cup (85 g) semisweet chips into the batter for pockets of molten chocolate.

Storage & Make-Ahead

Store brownies airtight at room temperature for up to 3 days or refrigerate up to 5 days. Freeze well-wrapped squares for up to 2 months; thaw overnight in the refrigerator or at room temperature for 1–2 hours. The tahini swirl mixture can be made 2 days ahead and refrigerated; bring to room temperature and loosen with a teaspoon of warm water if needed before swirling.

Nutrition (per serving)

Approximate per brownie (1 of 16): 300 calories; 17 g fat (8 g saturated); 36 g carbohydrates; 24 g sugar; 5 g protein; 140 mg sodium.