Incredibley fudgy, gooey and chewy tahini brownies with a mouth watering chocolate tahini drizzle and garnished with a handful of crushed walnuts. These irresistible bites have a wonderful nutty taste and earthy flavour.
Incredibley fudgy, gooey and chewy tahini brownies with a mouth watering chocolate tahini drizzle and garnished with a handful of crushed walnuts. These irresistible bites have a wonderful nutty taste and earthy flavour.
Yields12 Servings Prep Time10 minsCook Time30 minsTotal Time40 mins
2 eggs ⅓ cup brown sugar (plus 2 tbsp) ¼ cup maple syrup 1 cup tahini 1 tsp vanilla extract ⅓ cup cocoa powder ¼ cup almond flour ½ tsp baking powder ⅓ cup chocolate chipsFor the chocolate drizzle 2 tbsp chocolate chips 1 tbsp tahini 1 tbsp coconut oil handful walnuts, crushed
11. Preheat the oven to 160C and line an 8 inch brownie tin with parchment paper.
2. Wisk the eggs together in a large bowl or stand mixer and add in the sugar, maple syrup, tahini and vanilla extract. Combine all well together. In a separate bowl whisk together the cocoa powder, almond flower and baking soda. Add the dry ingredients to the wet ingrediants and mix together then gently fold in the chocolate chips.
3. Pour the mixture into your baking tin and bake in the oven for at least 30 minutes or until a toothpick inserted into the middle comes out clean and the brownie top shows some cracks. Leave to cool on a cooling rack for at least 30 minutes.
4. For the chocolate drizzle place the cocoa chips, tahini and coconut oil in a small saucepan and simmer on low heat for 1-2 minutes until a smooth consistency forms. Pour the chocolate sauce over the tahini brownies and garnish with a handful of crushed walnuts. Slice the brownies into 9 pieces and enjoy.
1. Preheat the oven to 160C and line an 8 inch brownie tin with parchment paper.
2. Wisk the eggs together in a large bowl or stand mixer and add in the sugar, maple syrup, tahini and vanilla extract. Combine all well together. In a separate bowl whisk together the cocoa powder, almond flower and baking soda. Add the dry ingredients to the wet ingrediants and mix together then gently fold in the chocolate chips.
3. Pour the mixture into your baking tin and bake in the oven for at least 30 minutes or until a toothpick inserted into the middle comes out clean and the brownie top shows some cracks. Leave to cool on a cooling rack for at least 30 minutes.
4. For the chocolate drizzle place the cocoa chips, tahini and coconut oil in a small saucepan and simmer on low heat for 1-2 minutes until a smooth consistency forms. Pour the chocolate sauce over the tahini brownies and garnish with a handful of crushed walnuts. Slice the brownies into 9 pieces and enjoy.
Ingredients
Directions
1. Preheat the oven to 160C and line an 8 inch brownie tin with parchment paper.
2. Wisk the eggs together in a large bowl or stand mixer and add in the sugar, maple syrup, tahini and vanilla extract. Combine all well together. In a separate bowl whisk together the cocoa powder, almond flower and baking soda. Add the dry ingredients to the wet ingrediants and mix together then gently fold in the chocolate chips.
3. Pour the mixture into your baking tin and bake in the oven for at least 30 minutes or until a toothpick inserted into the middle comes out clean and the brownie top shows some cracks. Leave to cool on a cooling rack for at least 30 minutes.
4. For the chocolate drizzle place the cocoa chips, tahini and coconut oil in a small saucepan and simmer on low heat for 1-2 minutes until a smooth consistency forms. Pour the chocolate sauce over the tahini brownies and garnish with a handful of crushed walnuts. Slice the brownies into 9 pieces and enjoy.