Fudgy Chocolate Tahini Brownie
(10 Jan 2019)

Fudgy Chocolate Tahini Brownies

Fudgy Chocolate Tahini Brownie

Recipe by Gabriella Sangiorgio

1 Tbsp Chia seeds
250g Buckwheat flour
1 tsp Bicarbonate of soda
¼ tsp Sea salt
60g Cocoa powder
300g Coconut sugar
100ml Almond milk
120g Coconut oil melted
2 Tbsp Raw tahini
1 tsp Date syrup or maple syrup
2 Tbsp Sesame seeds


1. Preheat oven to 190 degrees C and lightly grease a square baking tin (I use a 25cm x 18cm) with coconut oil. Line the base with parchment paper.
2. Place the chia seeds into a bowl with 4 Tbsp water and allow to sit for 10 minutes to thicken.
3. Place the flour, bicarb, sea salt, cocoa powder, and coconut sugar into a large mixing bowl and stir to combine. Make sure you stir out any lumps.
4. Add the almond milk, soaked chia seeds and melted coconut oil to the dry mix and mix until totally combined around 3-4 minutes.
5. Pour into a lined baking tin.
6. In a small bowl, combine tahini and syrup. if the mixture thickens up too much then add a dash of water to ensure you have a thick, pourable butter.
7. Add long drizzles of the tahini over the brownie mix and using a toothpick, create patterns in the mixture. Finally, sprinkle with sesame seeds and pop into the oven for 25-30 minutes. The center should still be a bit sticky.
8. Remove from the oven and allow to cool for 10 minutes before slicing up and serving.

 

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