These brownies started as a curiosity and turned into something I’ll absolutely make again and again.
Black tahini, a favorite niche ingredient of mine, already lives in that savory-sweet space I love. It’s earthy, slightly bitter, almost halva-like, and when you pair it with cocoa powder and maple syrup, it deepens chocolate instead of competing with it. Add fresh cherries and suddenly the whole thing feels intentional. Not dessert-dessert. Just dessert enough. This is the kind of recipe I reach for when I want something rich but not cloying. The almond flour keeps the crumb tender without making the brownies cake-like, and maple syrup gives sweetness without the sharp spike you get from refined sugar. The cherries (which were a last minute decision on this one but OMG was it the right call) soften as they bake, releasing little pockets of tart juice that cut through the depth of the chocolate and tahini. Just stunning.
A few things matter here. First, stir your tahini well. Black tahini separates easily, and you want it smooth and glossy before it goes into the batter. Second, don’t overbake. Almond flour sets quickly, and these brownies finish cooking as they cool. Pull them when the center still looks slightly underdone. That’s where the fudgy texture comes from. Third, if your cherries are especially juicy, a quick toss in cocoa powder before folding them in helps keep the batter from getting too loose.
These are not meant to be overly sweet. If you’re used to boxed brownies or bakery-style desserts, they’ll taste darker and more… grown-up. That’s intentional. They pair beautifully with coffee or espresso, and even better the next day once the flavors have had time to settle.
If you’re in a no-refined-sugar season, this recipe fits easily. If you’re not, it still holds its own. No substitutions needed. No apologies either. I like to finish them with flaky salt or a sprinkle of black sesame seeds, but honestly, they don’t need much. Slice them once they’re fully cool, store them in the fridge, and let them be the quiet, deeply satisfying treat they’re meant to be.
If you make them, let me know how you serve yours and post a photo to socials / tag me! Warm, chilled, or straight from the pan while no one’s looking all feel correct here!
Black Tahini Cherry Sesame Brownies (No Refined Sugar)
Equipment
- 8×8-inch baking pan
- Parchment paper
- Large mixing bowl
- Whisk
- Rubber spatula
- Measuring cups and spoons
Ingredients
Wet Ingredients
- ½ cup black tahini well stirred
- ½ cup organic maple syrup
- ⅓ cup olive oil or avocado oil
- 2 large eggs room temperature
- 1½ teaspoons vanilla extract
Dry Ingredients
- ½ cup unsweetened cocoa powder
- ¾ cup almond flour finely ground, blanched preferred
- ½ teaspoon baking soda
- ½ teaspoon fine sea salt
Fold-Ins
- ¾ cup fresh cherries pitted and halved
- ¼ cup maple-sweetened dark chocolate chunks optional
Optional Topping
- Flaky sea salt or black sesame seeds
Instructions
- Preheat oven to 350°F (175°C). Line an 8×8-inch baking pan with parchment paper, leaving an overhang for easy removal.
- In a large mixing bowl, whisk together the black tahini, maple syrup, and oil until smooth and glossy.
- Whisk in the eggs and vanilla extract until fully emulsified.
- Sift the cocoa powder directly into the bowl, then add the almond flour, baking soda, and salt.
- Gently fold the batter until just combined and no dry streaks remain. Do not overmix.
- Fold in the cherries and chocolate chunks, if using.
- Spread the batter evenly into the prepared pan. Sprinkle lightly with flaky salt or sesame seeds if desired.
- Bake for 22–25 minutes, until the edges are set and the center is just barely firm. A toothpick should come out with moist crumbs.
- Allow brownies to cool completely in the pan before slicing.
Notes
Almond flour creates a tender crumb; avoid overbaking.
If cherries are especially juicy, toss them with 1 teaspoon cocoa powder before folding in to prevent excess moisture.
These brownies are naturally gluten-free and sweetened without refined sugar.