Gooey in the middle, crisp on the edges — brownies really are the dessert that never disappoints. This one-pot recipe proves that simplicity wins every time. Swirl in cheesecake and tahini for a twist that feels both nostalgic and new.

our love for brownies

Brownies are the ultimate dessert, celebrated for their simplicity, richness, and the irresistible contrast of textures — that gooey, fudgy centre meeting the delicate crunch of the outer edge with every bite. There’s also something nostalgic about them — a reminder of the best brownies we’ve ever had, intertwined with memories of places and people we love.

Everyone should have a tried-and-tested brownie recipe. It’s hard to find one that demands so little effort yet never fails, like this one-pot version. Once you’ve perfected your base recipe, you can start experimenting with new flavour and texture combinations — just as I did with my Tahini Cheesecake Brownies. I wanted to combine the cool, creamy smoothness of cheesecake with the warmth and richness of brownies, along with a hint of my beloved tahini. I have a deep emotional connection to tahini; its nutty aroma instantly takes me back to childhood breakfasts of halva and fresh bread.

Decadent, one-pot, Tahini Cheesecake Brownies You’ll Love

star ingredient:

Dark chocolate!

My favourite choice, and what I always go for is LIDL own, 50% cocoa Fin Carré Dark Chocolate.

This post is not sponsored.

There are a few essentials don’ts to keep in mind for this recipe, all based on (sometimes hard-earned) experience:

Do not replace icing sugar with caster sugar. I once made that mistake when I’d forgotten to buy icing sugar — the brownies were still delicious, but they lacked that signature thin, crisp top with its delicate, crackly texture.
Do not use milk chocolate, as I was once persuaded by my son who prefers milk chocolate over the dark one. My favourite choice, and what I always go for is LIDL own, 50% cocoa Fin Carré Dark Chocolate.

Do not overbake. Every oven is different, and my baking instructions are the guidance. The indication of the ready brownies is shown on the smooth skins and its cracklings produced towards the end.

Decadent Tahini Cheesecake Brownies You’ll Love

Decadent Tahini Swirl Cheesecake Brownies

Ingredients for brownies:

200g dark chocolate
175g unsalted butter
2 cups icing sugar (Volume of a cup is 250ml)
1 cup plain white flour
3 large eggs
Medium size saucepan with the thick bottom
Baking tin, 20cm x 20cm, lined with the baking paper

Ingredients for cheesecake:

50g tahini at the room temperature
200g cream cheese
1tbsp caster sugar
1tsp vanilla extract
1 large egg
Mixing bowl

Also:

Handful of chopped pistachios

instructions:

Begin by preparing the cheesecake mixture.

In a mixing bowl, whisk together the cream cheese, tahini, sugar, and vanilla by hand.

Crack in the egg and mix until the mixture is smooth and well combined.

For the brownie mixture:

In a saucepan, combine the butter and roughly broken chocolate. Melt them over the lowest heat, stirring occasionally.
As the butter and chocolate pieces begin to melt but are still partially solid, remove the pan from the heat and stir vigorously until the mixture is smooth, shiny, and free of any visible lumps.
Preheat the oven to 170°C with the fan setting on.
Add the icing sugar and roughly mix with a spoon before using an electric hand whisk. This prevents sugar clouds and mess.
Briefly whisk the mixture until smooth; the icing sugar will cool it down, making it ready to be combined with the eggs and flour. Gently fold in the flour and eggs alternately, beginning with the first egg.
Pour two-thirds of the brownie mixture into the lined baking tray.
Gently spread the cheesecake mixture over the brownie layer, then top with the remaining brownie batter.
Scatter chopped pistachios evenly over the top.
Bake for 40 minutes.
Allow to cool slightly before serving.

Jelena Pop-Kostić

FOOD Photographer recipe developer cookbook author cookbook designer