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Tahini chocolate brownies with sea salt recipe

Tahini chocolate brownies with sea salt recipe

14 ratings

A swirl of tahini – a paste made with sesame seeds – adds a next-level flavour to these chocolate brownies. The brownies will keep for up to 1 week stored in an airtight container. See method

  • Makes 24 squares
  • 15 mins to prepare and 25 mins to cook
  • 210 calories / serving


  • 200g unsalted butter, plus extra for greasing
  • 200g dark chocolate (74%)
  • 200g caster sugar
  • 80g dark muscovado sugar
  • 4 medium eggs, beaten
  • 100g plain flour
  • 50g cocoa powder
  • 4 tbsp tahini
  • 2 tsp flaky sea salt

Each serving contains

  • Energy

  • Fat

    14g 19%
  • Saturates

    7g 36%
  • Sugars

    14g 16%
  • Salt

    0.3g 5%

of the reference intake
Carbohydrate 18.4g Protein 3.5g Fibre 1.4g


  1. Preheat the oven to 180°C, fan 160°C, gas 4. Grease a 26x15x5cm baking tray with butter and line with baking paper. 
  2. Set a large heatproof bowl over a pan of gently simmering water, add the butter and chocolate and leave to melt. Remove from the heat and stir in the sugars, followed by the eggs. 
  3. Sift over the flour and cocoa powder, then fold it into the chocolate mixture until combined. 
  4. Pour the batter into the prepared tin and drizzle over the tahini. Using a teaspoon, swirl the tahini over the batter creating a marbled effect. Sprinkle over the sea salt. 
  5. Bake on the middle shelf of the oven for 25 mins until lightly risen with a crust around the edges and a gentle wobble in the middle. Leave to cool fully, then cut into 24 squares.

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