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SO easy to make (no fuss whatsoever), SO delicious (moist, dense, chocolatey, so dreamy!) - this tahini brownie recipe is simply perfect.



Total time

60 minutes




  • 120 g soft butter (not melted, plus a tiny bit for the baking dish)
  • 160 g granulated sugar
  • 3 eggs ((beaten))
  • 70 g self-raising flour  (Plus 1/2 tbsp for the baking dish)
  • 200 g melted dark chocolate
  • 2 large spoonfuls of good quality tahini
  • a bit of warm water
  • non compulsory: sesame seeds and/or chocolate chips


  1. Pre-heat the oven to 150°C (gas mark 4).
  2. Butter and flour a square baking dish (I like using my 20cm Pyrex one).
  3. In a large bowl, cream the butter and sugar until light and fluffy.
  4. Add the eggs and mix well to combine, then add the flour and mix some more.
  5. Pour in the melted chocolate and chocolate chips if using. Mix until well combined.
  6. Pour the batter into the prepared baking dish.
  7. In a small bowl, whisk the tahini with some warm water until you get a loose paste. Pour on top of the brownie batter. Use a spoon to create swirl patterns, then sprinkle with sesame seeds (if using).
  8. Bake for 35-40 min.
  9. View the recipe instructions at Cake and Whisky

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