Chocolate and Tahini Brownie | Recipe
With two types of cooking chocolate and sea salt
Text:
Katharina Kuhlmann
Photography:
© Marzia Balza
12 November 2026
In this recipe, a classic chocolate brownie is enhanced with tahini, a sesame paste. The rich, nutty flavours of the tahini complement the two types of chocolate – dark and milk – and give the brownie extra depth of flavour. Tahini makes the texture of this simple brownie even moister. The batter is made with melted chocolate, and before baking, additional chocolate chips are sprinkled over it as a topping. Sea salt brings out the sweetness and delicate flavours of the chocolate, ensuring a well-balanced taste.
Why VIVANI's Cooking Chocolates match perfectly with this brownie
Cooking chocolate is perfect for baking. Whenever cakes, tarts and pastries need to be covered or decorated with chocolate, cooking chocolate is the better choice. The higher cocoa butter content compared to chocolate makes melted cooking chocolate particularly easy to pour and work with. But cooking chocolate is also ideal for chocolate sauces or ganaches (chocolate cream).
This chocolate and tahini brownie uses both VIVANI Milk Cooking Chocolate and Dark Cooking Chocolate. This creates a balanced interplay of rich cocoa flavours and sweet chocolate notes.
RECIPE: CHOCOLATE AND TAHINI BROWNIE
Ingredients
Serves 8 / a rectangular baking tin measuring 20 x 20 cm
For the brownie:
75 g
VIVANI Dark Cooking Chocolate
75 g
VIVANI Milk Cooking Chocolate
90 g
butter
125 g
tahini
3
eggs
120 g
sugar
60 g
flour
15 g
baking cocoa powder
1 / 3 glass
milk
For the topping:
20 g
VIVANI Dark Cooking Chocolate
20 g
VIVANI Milk Cooking Chocolate
2 pinches
sea salt
making
working time
20 minutes
baking time
25–30 minutes
waiting / cooling time
10 minutes
level of difficulty
easy
N°
01
For the batter, melt the two types of cooking chocolate together with the butter in a bain-marie. Then transfer to a bowl and mix in the tahini until you have a smooth mixture.
02
In a separate bowl, beat the eggs and sugar vigorously. Then add the flour and cocoa powder and mix in well. Add the milk and the chocolate-tahini mixture and mix together.
03
Preheat the oven to 175 °C (top and bottom heat). Grease the baking tin and pour in the batter. Now break the two types of cooking chocolate into pieces and scatter over the batter. Sprinkle a pinch of sea salt over the top and bake the cake in the oven for approx. 25–30 minutes.
04
Once baked, leave to cool for about 10 minutes, then sprinkle with another pinch of sea salt. Cut into pieces and serve warm.
This is VIVANI
For more than 25 years, VIVANI has been producing high-quality chocolate from certified organic cocoa. The brand from Bochum (Germany) was awarded the German Sustainability Award in 2024 for its projects in organic cocoa farming.
VIVANI chocolates stand out visually thanks to their packaging, which features artwork by various artists. This also makes them ideal as attractive gifts. As well as chocolate bars, the range also includes other products such as pralines, cooking chocolate, chocolate snack bars, drinking chocolate and a wide selection of vegan, alternatively sweetened or sugar-free varieties.
Production takes place at Weinrich chocolate factory in Herford, where every bar is crafted with a wealth of expertise and craftsmanship.
Dark Cooking Chocolate
70 % Cocoa | vegan
Milk Cooking Chocolate
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