Fudgy Tahini Brownie

Enjoying sweets in moderation should be part of a healthy lifestyle. Depriving yourself of all indulgences is unnecessary and ineffective in the long term. Instead of completely cutting out sweets, make some small tweaks to your favorite desserts to incorporate healthy ingredients. And above all else, practice moderation. This recipe should yield about 16 small brownies. And, remember that sharing a dessert cuts the calories in half! 

Pure Plate Plan Tahini Brownies.jpg

I like to make a big batch of these brownies, then cut them into pieces and freeze them. That way you can take out just the right portion when the craving hits. I like to take one out and set it on the counter while I’m preparing dinner, then when dessert time rolls around, it’s ready to enjoy. They’re wonderful cold or warmed up.

My guess is, once you taste these creamy, fudgy brownies, they’ll be added to your go-to dessert list pretty quickly.  Let’s take a closer look at 2 of the key ingredients here and talk about what kind of benefits they’ll bring you, aside from the obvious flavor!


Tahini is a creamy butter made from roasted sesame seeds. Sesame seeds have various bioactive components and high antioxidant activity (1). When roasted and ground, sesame seeds have a subtle nutty flavor that works great in a brownie. If you love a nutty flavor but don’t really want the chunks of nuts in your brownies, then this batch is for you. The thick, creamy tahini contributes to the fudge-like consistency of these brownies. 


For most people, it’s super sweet to hear that chocolate is actually good for you! But, remember that isn’t a blanket statement for all chocolate. So, which kind of chocolate brings the most health benefits? For this recipe, I am recommending bittersweet chocolate, which is a type of dark chocolate. That is not just for flavor, but also health benefits. Dark chocolate is packed full of polyphenols that have great antioxidant and anti-inflammatory potential (2). Dark chocolate contains more pure chocolate than milk chocolate and usually less added sugar.

Customize It

This recipe is super easy to customize. Because brownies don’t rely on rising the way that cakes do, you can play with the ratios without a big effect on the end product. So, if you’d prefer a slightly less sweet brownie, try cutting the powdered sugar back a bit or use water in place of orange juice.

You can also easily make these gluten free by swapping out the all purpose flour for your favorite gluten free 1 to 1 flour substitute or even almond flour for an extra nutty flavor.

Serves 16


  • 1 4-oz bar 60-70% bittersweet baking chocolate

  • 1/2 cup + 1 Tbsp tahini

  • 1 1/2 cup all-purpose flour

  • 1 tsp baking powder

  • 1 cup powdered sugar

  • 2/3 cup liquid (rum + orange juice in any combination)


  1. Preheat the oven to 350F

  2. Grease an 8 inch baking pan and line with parchment paper then set aside

  3. In a double boiler, melt chocolate

  4. In a large bowl, whisk together tahini, orange juice, and rum until combined

  5. Add melted chocolate and powdered sugar and whisk until creamy

  6. Sift the flour and baking powder into mixture and whisk until incorporated

  7. Add batter to prepared baking pan and spread into an even layer

  8. Transfer to oven and bake 15 to 20 minutes, until the outside is slightly crispy, and inside still ooey gooey

  9. Allow to cool slightly before slicing

Danielle Moore