These raspberry tahini brownies lend their richness to the tahini! Fresh or frozen raspberries add an extra flavor boost! Simply combine the dry and wet ingredients then pour into a baking pan!
Are you trying to cut down on saturated fat intake recommended by a health professional? This recipe uses less butter thanks to the addition of tahini! My tahini brownies also use slightly less sugar and more fruit.
What You'll Need:
- Tahini or your favorite nut or seed butter
- unsalted butter or oil, such as olive oil or coconut
- cocoa powder
- dark brown sugar or your preferred sugar substitute
- all-purpose flour
- large eggs
- baking soda
- vanilla extract
- salt
- chocolate chips
- fresh or frozen raspberries
Equipment:
- Medium and large mixing bowls
- 8x8 or 9 x 13 baking pan
- Oven for baking
How to Make it:
These brownies are made by mixing the dry and wet ingredients separately and then transferring the dry mixture to the wet mixture bowl. Once the brownie batter is fully mixed, you'll want to stir in the chocolate chips and raspberries.
The batter is then poured into the brownie pan and set to bake for about 30 minutes (testing with a toothpick or knife inserted in the middle). It is important to then let the brownies cool for at least 15 minutes (if not they will fall right apart in your hands!).
If needed, the brownies can cool further to set. I sometimes have mine in the refrigerator to cool as my version always comes out fudgier; I prefer less cakey brownies.
Make sure the tahini is fully stirred before adding to the wet ingredients. The excess liquid not stirred can alter the brownie consistency.
Variations:
PLEASE READ: If you have a nut or sesame allergy, please be cautious with this brownie recipe. I highly recommend substituting the sesame-containing tahini with butter. Many people with nut allergies are also sensitive to sesame. Please consult a health professional/allergist if you are sensitive or severely allergic.
Do you prefer using less butter in your brownies? These tahini brownies are perfect for you! Another one to try is my Avocado Brownies using no butter and instead substituting it for perfectly ripened avocados!
If tahini is not in your pantry (and it should be) using your preferred nut or seed butter also works. I have done brownies with sunflower butter, however, the chlorophyll in the sunflower seeds makes them green (still tasty!).
If you are not allergic to nuts and prefer your favorite nut or seed butter, feel free to substitute it. Make sure the nut butter is fully stirred before adding as the extra oil can throw off the recipe.
Are you gluten-sensitive? Substitute the all-purpose flour for your preferred gluten-free flour, I am a huge fan of Bob's Red Mill 1:1.
If you prefer a vegan version, try the flax eggs instead of the large eggs listed. Substitute the butter for more tahini or use your preferred vegan butter version.
Not a fan of raspberries? Try some tasty strawberries, blackberries, or even cherries! The raspberries can be frozen, just make sure fully thawed before mixing in the batter.
Other fun toppings: chopped nuts, marshmallows, pretzels, and candy!
Want to try some other uses for tahini? Check out these recipes and articles below!
Uses for Tahini by Serious Eats
Tahini Dressing by Love and Lemons
Whatever you end up choosing, I hope you love it! And speaking of love, wishing you all a very Happy Valentine's Day. Our world could use more love!
XOXO Bunny
PrintDecadent Raspberry Tahini Brownies
Decadent and rich raspberry tahini brownies using less butter and sugar! Tahini adds a whole new level of flavor!
- Prep Time: 10
- Cook Time: 30
- Total Time: 40 minutes
- Yield: 12 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
Ingredients
½ cup tahini
¼ cup melted butter, unsalted
½ cup dark brown sugar*
2 large eggs**
1 teaspoon pure vanilla extract
½ teaspoon baking soda
½ cup cocoa powder, unsweetened
½ cup all-purpose flour
½ teaspoon salt
½ cup semi-sweet chocolate chips
½ cup fresh raspberries, thawed if frozen
Instructions
Preheat oven to 350 degrees Fahrenheit. Set aside a greased 8 x 8 baking pan.
In a medium mixing bowl, stir to combine the flour, salt, cocoa powder, and baking soda. Set aside.
In a large mixing bowl, whisk together the tahini, butter, brown sugar, eggs, and vanilla extract. Transfer the dry ingredients from the other bowl and stir to combine. Fold in the chocolate chips and raspberries.
Gently pour the brownie batter evenly into the baking pan. Bake for 25 to 30 minutes or until a toothpick or knife comes out clean (only a few crumbs). Let the brownies cool for at least 15-20 minutes. Cut into squares and serve using a spatula. Enjoy!
Notes
* If you prefer a sweeter brownie, add in a ¼ cup of granulated sugar.
**These brownies are extra fudgy and less cakey. If you prefer a cake-like brownie, use 3 large eggs.
Not a fan of tahini or have a sesame or nut allergy? Substitute the tahini for more unsalted butter or applesauce.
If you prefer other nutty flavors, peanut butter, almond butter, or sunflower seed butter may also work!