We loved Chris Morocco’s recipe for rich, chocolate tahini brownies so much that we had to adapt the recipe for Suvie. These not-too-sweet treats are packed with deep chocolate flavor and offset with a bittersweet swirl of tahini. We’ve tweaked a few of the ingredients (canola oil for coconut, maple syrup for agave, and increased the amount of brown sugar), but the mixing technique remains the same. The eggs are the only leaveners in this recipe so it is essential to fully whip them in Step 3, otherwise the brownies will fall flat. Although this recipe is dairy free (and gluten free!) we don’t recommend attempting to make this recipe vegan by swapping out the eggs as they are essential to the texture of these brownies. 

Tahini Brownies

Please always check your food to ensure your food has been cooked to safe serving temperatures. Please see our guide here for recommended FDA Time & Temperatures.
  • Servings: 8
  • Difficulty: 3 hours
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  • 2 tbsp almond flour
  • 2 tbsp cornstarch
  • 2 tbsp cocoa powder 
  • 6 oz dark chocolate, chopped
  • ¼ cup canola oil
  • 4 tbsp tahini, separated
  • 2 large eggs
  • ⅔ cup packed brown sugar
  • 1 tsp vanilla extract
  • 1 tbsp maple syrup 


1) Spray a Suvie pan with cooking spray and set aside. In a medium bowl, whisk together almond flour, cornstarch, and cocoa powder. 

2) In a small saucepan, combine dark chocolate, canola oil, and 1 tbsp tahini. Heat over low, stirring often until chocolate has melted; remove from heat and set aside.

3) In the bowl of a stand mixer fitted with a whisk attachment, combine eggs, brown sugar, and ½ tsp table salt. Beat mixture on medium-high for 5 minutes or until light and foamy, scraping down the sides of the bowl halfway through. 

4) With the mixer running, add vanilla and beat until incorporated, about 30 seconds. Add the chocolate tahini mixture and beat until incorporated, about 30 seconds more. Scrape down bowl and add cocoa powder mixture. Mix on low then slowly increase speed to medium-high and beat until incorporated, about 30 seconds.

Scrape down bowl again and transfer mixture to prepared pan. 

5) In a small bowl, stir together remaining 3 tbsp tahini and maple syrup until smooth. Drop teaspoon-sized portions of mixture on top of the brownie batter and then swirl with a toothpick or skewer. Insert pan into your Suvie, input settings, and cook now or schedule.

Suvie Cook Settings

Bottom Zone: Slow Cook High for 2 hours

6) After the cook, remove pan from Suvie and set aside to cool for 10 minutes before cutting into pieces and serving. 

Note: If you would like to make this recipe in Suvie 1.0, insert pan into the top zones of Suvie, fill reservoir, and set to Slow Cook on High for 2 hours.


Nutritional Information per serving (8 servings per recipe): Calories 340, Total Fat 21g, Total Carbohydrates 34g, Total Sodium 105mg, Total Protein 5g

CategoriesDessert Slow Cook
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