Tahini date brownies are rich, fudgy, and naturally sweetened with dates—giving all the indulgence of traditional brownies but with a wholesome, nutrient-dense twist. The earthy tahini adds a creamy, nutty depth that perfectly balances the sweetness of the dates and the intensity of the cocoa. They’re flourless, dairy-free, and an absolute treat.
Why You’ll Love This Recipe
I love these brownies because they’re fudgy, deeply chocolaty, and naturally sweet without refined sugar. The tahini gives them a unique, slightly savory flavor that makes each bite more interesting. Plus, they’re gluten-free, packed with fiber, and easy to make in a blender or food processor—perfect for a healthier dessert or snack.
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
Medjool dates (pitted and softened if needed)
tahini (runny and unsweetened)
eggs
unsweetened cocoa powder
vanilla extract
baking soda
salt
optional add-ins: dark chocolate chips, walnuts, sesame seeds
Directions
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I preheat the oven to 350°F (175°C) and line an 8×8-inch baking dish with parchment paper.
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If the dates are firm, I soak them in warm water for 10 minutes, then drain.
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In a food processor or blender, I combine the dates and tahini and blend until smooth.
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I add the eggs, vanilla, cocoa powder, baking soda, and salt, then blend again until the batter is thick and creamy.
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I fold in chocolate chips or nuts if I’m using them.
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I pour the batter into the prepared baking dish and smooth the top.
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I bake for 20–25 minutes, or until the top is set and a toothpick comes out mostly clean.
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I let them cool completely before slicing—these brownies firm up as they cool.
Servings and timing
This recipe makes about 9–12 brownies. It takes 10 minutes to prep and 20–25 minutes to bake, so I usually have them ready in under 40 minutes.
Variations
Sometimes I swirl extra tahini or almond butter on top before baking for a marbled look. I also love adding a pinch of cinnamon or espresso powder to deepen the flavor. For a crunch, I sprinkle sesame seeds or crushed nuts on top before baking.
Storage/Reheating
I store these brownies in an airtight container at room temperature for up to 3 days, or in the fridge for up to a week. They also freeze well—just wrap them tightly and thaw at room temperature or gently warm in the microwave before serving.
FAQs
Can I make these vegan?
Yes. I use flax eggs (1 tablespoon ground flaxseed + 3 tablespoons water per egg) and ensure all other ingredients are plant-based. They’re just as delicious.
What kind of tahini works best?
I use runny, smooth tahini with no added sugar or salt. A good-quality tahini makes a big difference in flavor and texture.
Do I need a food processor?
It helps to get a smooth batter, especially when blending dates. A high-speed blender also works. If I don’t have either, I mash the dates very well and mix by hand, though the texture won’t be as smooth.
Are these brownies super sweet?
Not overly. The dates give them a natural sweetness that’s rich but not overpowering. I sometimes add a tablespoon of maple syrup if I want them sweeter.
Can I use cacao powder instead of cocoa?
Yes. Cacao powder works just as well and gives an even deeper chocolate flavor with a boost of antioxidants.
Conclusion
Tahini date brownies are my go-to when I want something chocolatey, satisfying, and a little bit better-for-me. With simple ingredients and no refined sugar, they’re a treat I feel good about eating—and sharing. Whether I’m baking for myself or bringing them to a gathering, these brownies always surprise and delight.
