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Tahini brownies on aqua background

Rich and Fudgy Tahini Brownies

Deanna Segrave-Daly and Serena Ball
Fudgy, chocolately brownies that are easy to make and with less saturated fat than most.
5 from 6 votes
Prep Time 10 mins
Cook Time 20 mins
Total Time 30 mins
Course Dessert, Snack
Cuisine American, Mediterranean
Servings 16
Calories 159 kcal


  • Oven
  • 8-or 9- inch square metal baking pan


  • cup white whole-wheat flour or whole-wheat pastry flour
  • cup unsweetened dark cocoa powder
  • ¼ teaspoon baking powder
  • ¼ teaspoon kosher or sea salt
  • ¾ cup plus 2 tablespoons tahini divided
  • ½ cup sugar
  • cup plus 2 tablespoons honey divided
  • 2 large eggs
  • 2 tablespoons extra-virgin olive oil
  • 1 medium lemon cut in half
  • 1 teaspoon vanilla extract


  • Preheat the oven to 350°F. Coat an 8- or 9- inch square metal baking pan with cooking spray.
  • In a large bowl, whisk together the flour, cocoa powder, baking powder, and salt. Set aside.
  • In another bowl, whisk together ½ cup of the tahini, the sugar, ⅓ cup of the honey, the eggs, olive oil, and vanilla. Pour into the dry ingredients. Mix together until a thick batter forms.
  • Pour the batter into the prepared pan and spread it out evenly to each corner. Bake for 16 to 18 minutes or until the edges are visibly baked through and the center is just set. Remove the pan from the oven, place on a wire rack, and cool for 15 minutes.
  • While the brownies bake, squeeze 1 tablespoon of lemon juice into a small bowl. (Save any remaining lemon for another use.) Add the remaining 6 tablespoons tahini, remaining 2 tablespoons honey, and 2 tablespoons water to small bowl. Whisk together until the icing is thick and smooth.
  • Once the brownies have cooled, spread on the icing over the top, then cut into 16 squares.


Excerpted from EASY EVERYDAY MEDITERRANEAN DIET COOKBOOK © 2020 by Deanna Segrave-Daly and Serena Ball. Photography © 2020 by Linda Xiao. Reproduced by permission of Houghton Mifflin Harcourt. All rights reserved.  
Per Serving: Calories: 159; Total Fat: 8g; Saturated Fat: 1g; Cholesterol: 23mg; Sodium: 43mg; Total Carbohydrates: 21g; Fiber: 2g; Protein: 4g
Nutrition information is from the Easy Everyday Mediterranean Diet Cookbook.
To make this recipe vegan, mix 2 Tbsp. ground flaxseeds with 6 Tbsp. warm water and let sit for a few minutes. Substitute maple syrup for the honey. Look for organic sugar, or check online for a vegan granulated sugar brand - Melissa Altman-Traub
Keyword Brownies, Chocolate, Dessert, tahini