I don’t think I’ve told you guys about my tahini obsession.

I used to always keep a jar of tahini on hand just in case I got the urge to make hummus – which never happened because… it’s just easier to buy hummus. But I made this Coconut Semolina Cake a little over a year ago and in that recipe the baking pan is actually greased with tahini. You guys, that changed my life. I started using tahini where I would’ve previously used my first love, sunflower butter. Like protein pancakes or in my oatmeal. I have been obsessed ever since.

These brownies are a lot like the classic peanut butter swirl brownies but it’s tahini instead of the peanut butter. And they are amazing! This was one of those recipes that I had to wait until my husband tried a brownie before telling him it was tahini – he loved them!

If you love tahini like me, definitely make these. Or if you have a peanut allergy and aren’t a fan of sunflower butter, these are perfect for you!

Three years ago: Bacon Pierogi Bake
Four years ago: Pain a l’Ancienne
Five years ago: Pork Cutlets with Smothered Parmesan Green Beans

Tahini Swirl Brownies

16 brownies

adapted from Cooking Light


1/4 cup canola oil
3 tablespoons butter, cut into small chunks
4 ounces semisweet chocolate chips
3/4 cup sugar
3 large eggs, divided
1 teaspoon vanilla
1/2 teaspoon salt
2/3 cup flour
1/4 cup tahini, at room temperature
1 tablespoon brown sugar


  1. Preheat oven to 350F. Line an 8x8-inch pan with parchment paper and spray with oil.
  2. Combine canola oil, butter, and chocolate in the top of a double boiler. Heat over simmering water until chocolate is almost full melted, stirring with a rubber spatula. Remove from heat and continue stirring until completely melted.
  3. Pour chocolate mixture into a large bowl, add sugar and stir until combined. Add 2 eggs, stirring. Stir in vanilla and salt. Fold in flour in two or three batches. Pour mixture into prepared pan.
  4. In a separate bowl, combine tahini, brown sugar, and remaining egg. Drop spoonfuls of tahini mixture onto brownie batter and swirl with the tip of a knife.
  5. Bake for about 30 minutes or until a wooden pick inserted in the center comes out mostly clean. Cool in pan on a wire rack for at least 15 minutes before serving.



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