Tahini Date Brownies
Fudgy cocoa brownies swirled with nutty tahini and sweet chopped dates, a Middle Eastern twist on a classic treat.
The tahini swirl adds a subtle sesame flavor that complements the dates beautifully, while keeping the brownies moist and tender. They come together in one bowl and bake in under half an hour, so you can enjoy them warm from the oven.
I love making these when I want something a little different from a classic brownie. The dates melt slightly in the oven, creating little pockets of caramel-like sweetness. Serve them with a cup of coffee or a glass of cold milk.
Ingredients
- 115 g unsalted butter, plus extra for greasing
- 200 g dark chocolate (70% cocoa), chopped
- 150 g caster sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 80 g plain flour
- 30 g cocoa powder
- 1/4 teaspoon fine sea salt
- 100 g soft Medjool dates, pitted and roughly chopped
- 80 g tahini (well stirred)
- 2 tablespoons honey or maple syrup
- 1 tablespoon sesame seeds, for sprinkling (optional)
Instructions
- Preheat the oven to 180°C (160°C fan) / 350°F / Gas Mark 4. Grease and line a 20cm (8-inch) square baking tin with baking parchment, leaving some overhang for easy removal.
- Melt the butter and dark chocolate together in a heatproof bowl set over a pan of simmering water, stirring until smooth. Remove from the heat and let cool slightly.
- Whisk in the caster sugar, then the eggs one at a time, followed by the vanilla extract. Beat until glossy and well combined.
- Sift in the flour, cocoa powder, and salt. Fold gently with a spatula until just combined—do not overmix.
- Stir in the chopped dates, reserving a few to scatter on top if you like.
- Pour the batter into the prepared tin and spread evenly.
- In a small bowl, mix the tahini with the honey or maple syrup until smooth and pourable. Dollop spoonfuls over the brownie batter.
- Use a skewer or knife to swirl the tahini mixture through the batter in a figure-eight motion. Scatter over the reserved dates and sesame seeds, if using.
- Bake for 20–22 minutes, until the edges are set and a skewer inserted into the center comes out with a few moist crumbs. Be careful not to overbake for maximum fudginess.
- Let the brownies cool completely in the tin on a wire rack before slicing into 16 squares.
Cook’s tips
- For clean slices, chill the brownies in the fridge for 1 hour before cutting.
- Use a sharp knife and wipe it between cuts for neat squares.
- If your tahini is thick, warm it slightly with the honey to make it easier to swirl.
Substitutions
- Swap the dark chocolate for vegan dark chocolate and the butter for coconut oil to make these vegan.
- Use light brown sugar instead of caster sugar for a deeper molasses note.
- Replace the dates with dried figs or raisins if you prefer.
Storage & reheating
Store in an airtight container at room temperature for up to 3 days, or in the fridge for up to 1 week. Bring to room temperature before serving.
FAQ
Can I make these brownies gluten-free?
Yes, simply substitute the plain flour with a gluten-free blend that's suitable for baking. The texture will be slightly different but still delicious.
What type of tahini works best?
Use a smooth, well-stirred tahini made from hulled sesame seeds. Avoid tahini that has separated or is very thick; if it's too thick, warm it gently with the honey.
Can I use milk chocolate instead of dark?
You can, but the brownies will be sweeter. Reduce the caster sugar to 100g to balance the sweetness.
How do I know when the brownies are done?
The edges should look set and slightly cracked, and a skewer inserted into the center should come out with a few moist crumbs attached. They will firm up as they cool.
