Tahini Brownies

Who doesn’t love a good brownie? Thick, dense, fudgy, chocolatey – all the good things! What if it was also kinda healthy? πŸ˜€ Wouldn’t you jump at that?

Well, these Tahini brownies are just that! Super delicious, pretty healthy and so brownie-y (is that a word?)! BEST!


These brownies are pure genius and I discovered them out of sheer luck.

I had bought a ton (actually 8 bottles) of tahini because I was planning a mediterranean feast for friends. A lot of hummus was going to be made. However, I clearly overestimated how much I was going to make and had quite a bit of tahini left over.

Now I knew tahini can be used in dressings, to make more hummus etc and I did all of that over time. But I also researched other ways to use tahini. Lo and behold, dessert was one of them! I didn’t know this was even possible! But now it seems pretty natural, when I think about it. It is a nut butter. It is creamy. Sesame is used in sweets pretty often. So makes perfect sense!

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I saw many recipes that use tahini in dessert but decided to try one from a blogger who I have been following for a while. Monique, of Ambitious Kitchen, creates a lot of healthy recipes. They are super tasty while being significantly healthier than some other versions. While some of the ingredients aren’t easily available or are expensive here in India, many of her recipes are totally doable here. Since I had the tahini, I figured I should try these gorgeous brownies. I am so glad I did!

It is gluten free, refined sugar free while being so full of flavour! Coconut sugar and honey lend it sweetness, cocoa and choco-chips add the moist, chocolatey texture and a tiny bit of coconut flour holds it together. Super easy!

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If you have ever had sesame ladoos, these brownies taste like that. In cake form! How amazing is that? I have made these a few times now and it is amazing how every single person who has tried these has loved them! And they have all made the association of ’til ke ladoo’. It is so amazing that an ingredient like tahini, which is not Indian, when used to make brownies, which are not Indian, has this amazingly Indian taste to it πŸ˜€ Sesame Ladoos in Cake Form! πŸ˜€ ❀

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I have modified some of the measurements a bit to suit my taste, like reducing the sweetness. Feel free to add more honey if you would like it sweeter. Bake these like you would any brownie. Until just done, still a little fudgy in the center. Once cooled, slice and serve. I promise you, there is no way you are eating just one!

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The brownies are thick, intense, delicious while being healthy. Go on, you know you want to bake these πŸ˜€


Tahini Brownies

  • Servings: 12-16 brownies
  • Difficulty: Easy
  • Print


1 cup tahini – at room temperature

1/2 cup coconut sugar

1/4 cup + 2 tbsp honey

2 eggs

1 tsp vanilla extract

1 tbsp coconut flour

1/3 cup cocoa powder

1/4 tsp baking soda

1/4 tsp salt

1/3 cup chocolate chips


  1. Pre heat the oven to 180C. Grease and line a 9 inch aluminium pan. Leave overhang of baking paper around the sides.
  2. In a mixer, whisk together the tahini, coconut sugar, honey for 1-2 minutes till well combined and light.
  3. Add the eggs and vanilla. Mix well.
  4. Add the coconut flour, cocoa, salt and baking soda. Mix till combined, do not overwork it else will become dense.
  5. Fold in the chocolate chips.
  6. Transfer the batter into the pan. It will be very thick, so use a spatula. Spread out the batter evenly in the pan.
  7. Bake for 30-35 minutes till done. Use a toothpick in the centre to test the done-ness. Brownies are ready when the toothpick comes out mostly clean with a few moist crumbs attached.
  8. Let the brownies cool in the tin for 15-20 minutes.
  9. Take them out, using the parchment paper overhang, and place on a wire rack. Cool to room temperature.
  10. Slice and serve πŸ™‚

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A baker, a dancer, a marketeer. Sometimes lazy. Always up to try new food, read interesting books and meet amazing people :)

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