Tahini Swirl Brownies

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Even with a combination of two flavors, these tahini swirl brownies still manage to be fudgy and rich. And even better, they’re gluten-free.

Tahini Swirl Brownies

We are a family obsessed with brownies. I have my go-to salted fudge brownies, which are always a hit and my husband’s absolute favorite.

Brownies are so simple to make with such irresistible results that it’s no wonder they’re the most frequent request I get when anyone at my house is craving chocolate.

Brownies really don’t need any embellishments at all, but I can’t resist doing a little experimenting.

I’ve done cream cheese and caramel.

This time I tried something new and baked tahini swirl brownies that with a deep sesame flavor.

They were wonderfully fudgy and happened to be gluten-free.SaveSaveSaveSave

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Tahini Swirl Brownies

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Prep: 15 minutes
Cook: 25 minutes
Total: 40 minutes
Servings: 16 brownies
Even with a combination of two flavors, these tahini swirl brownies still manage to be fudgy and rich. And even better, they’re gluten-free.


  • 3 tablespoons cornstarch
  • 2 tablespoons unsweetened cocoa powder
  • 6 ounces bittersweet chocolate roughly chopped
  • 3 tablespoons coconut oil
  • 4 tablespoons tahini
  • 2 large eggs
  • 1/3 cup granulated sugar
  • 1/4 cup packed light brown sugar
  • 1 teaspoon kosher salt
  • 1 teaspoon vanilla extract
  • 1 tablespoon light agave syrup


  • Preheat the oven to 350 degrees F. Line an 8-inch square baking pan with 2 overlapping sheets of parchment paper.
  • In a small bowl, stir together the cornstarch and cocoa powder until fully combined. In a small saucepan over low heat, melt the chocolate, coconut oil and 1 tablespoon tahini, stirring until smooth.
  • In a large bowl, beat the eggs, granulated sugar and brown sugar on medium-high speed until smooth and doubled in volume, about 3-4 minutes. Mix in the salt and vanilla followed by the chocolate mixture until fully combined. Add the cornstarch, beating on low. Once combined, beat on medium high-speed until the batter thickens, about 30 seconds.
  • In a small bowl, combine the remaining tahini and agave syrup. Transfer the batter to the prepared baking pan smoothing into an even layer. Dot the top of the batter with the tahini-agave mixture. Use a toothpick to swirl. Bake for 20-25 minutes until a toothpick inserted in the center of the brownies comes out with only a few crumbs. Cool before taking the brownies out of the pan and cutting into 16 squares.
  • Store in an airtight container.


Adapted from Bon Appetit June 2017


Calories: 155kcal | Carbohydrates: 17g | Protein: 2g | Fat: 9g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.01g | Cholesterol: 21mg | Sodium: 157mg | Potassium: 100mg | Fiber: 1g | Sugar: 12g | Vitamin A: 38IU | Vitamin C: 0.4mg | Calcium: 19mg | Iron: 1mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Additional Info

Course: Cookies & Bars
Cuisine: American
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Hi, I'm Paige.

Welcome to Last Ingredient where you will find simple seasonal recipes with plenty of fruits and vegetables, all for the home cook.

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