Tahini Brownies with Tahini Buttercream Frosting

Frosted tahini brownies cut into squares and arranged on a sheet of brown parchment paper.

Tahini Brownies with Tahini Buttercream Frosting

Tahini Brownies are super rich, fudgy and decadent with melted dark chocolate, cocoa and tahini, all topped with a creamy chocolate tahini buttercream frosting!

Course Dessert

Cuisine American

Keyword brownies, frosted, fudgy, tahini

Prep Time 20

Cook Time 28

Cooling Time 1

Total Time 1 48

Servings brownies

Calories 351kcal

Author Leanne

Ingredients

1 cup whole wheat flour spooned and levelled
1/3 cup Dutch-processed cocoa sifted if lumpy
1/2 teaspoon baking powder
1/2 teaspoon salt (kosher or table)
6 ounces dark chocolate chopped
1/2 cup extra virgin olive oil
1/4 cup tahini pourable consistency
3/4 cup cane sugar
3/4 cup coconut sugar
3 large eggs room temperature
1 1/2 teaspoons vanilla extract

For the frosting:

1/2 cup unsalted butter room temperature
1/4 cup tahini room temperature
3/4 cup powdered sugar sifted if lumpy
1/4 cup Dutch-processed cocoa sifted if lumpy
Sesame seeds for topping optional

Instructions

Preheat oven to 350F. Spray a 9-inch square pan with non-stick cooking spray and line the bottom and sides with parchment paper.
In a small bowl, sift together the flour, cocoa, baking powder and salt. Set aside.
In a large microwave-safe bowl, add the chocolate, oil and tahini. Microwave on two 30-second intervals, stirring in between and after until mixture is smooth and runny. Be careful not to overheat as the chocolate may burn.
Add in the sugars and whisk until combined.
Whisk in the eggs, one at a time, and then the vanilla.
Add the dry ingredients to the wet mixture and stir until just incorporated. Be careful not to over mix. The batter will be thick.
Spoon the batter into the prepared pan and use an offset spatula to spread it out evenly.
Bake for 26-28 minutes, or until a toothpick inserted into the centre comes out with moist crumbs on it.
Let cool completely before frosting.
To prepare the frosting, use an electric mixer to beat together the butter and tahini. Gradually beat in the powdered sugar and cocoa until the frosting has thickened.
Spread the frosting onto the cooled brownies. Cut into squares and store in an airtight container in the fridge for 5-7 days, or freeze for up to a month.

Notes

If you don’t have coconut and cane sugar, you can use a combination of brown and granulated sugar. Just note that brown sugar adds more moisture to the brownies so the batter may not be as thick and will require a few more minutes of baking.
Try not to over bake the brownies. For a fudgy texture, you want to pull them out of the oven when a toothpick inserted into the centre still comes out with moist crumbs on it (not batter). For chewier brownies, you can bake for another minute or two, but be careful they don't bake too long and dry out.
For a thicker and sweeter frosting, add more powdered sugar.

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