The humble brownie is brought to great heights here. Luscious, creamy tahini and a shot of espresso give these delicious little chocolate squares an earthy yet sophisticated taste, making them quite adult-like despite their decadent gooeyness. They don’t take long to prepare and their intensity is perfectly tempered if served warm with a big scoop of your favorite vanilla ice cream. And to top if off, they are free of gluten, dairy and processed sugar.
Ingredients
- 1 cup tahini
- 2 eggs
- 1/3 cup coconut sugar
- 1/3 cup maple syrup
- 1 short shot of espresso
- 1/3 cup pure unsweetened cacao powder
- 1 tbsp cornflour (or any other gluten free flour)
- 1/2 tsp salt
- 1/2 tsp baking soda
- 1/2 cup dark chocolate chunks or chips
Drizzle
- 1/4 cup dark chocolate chunks or chips
- 1 tbsp your favorite regular or plant based milk
Instructions
- Preheat the oven to 350F
- Line a 22cm square pan or a slightly larger round cake pan with parchment paper that has been slightly greased beforehand
- In a large bowl, whisk together the tahini, eggs, sugar, maple syrup and espresso until smooth
- Gently incorporate the other ingredients one by one
- Poor the batter into the prepared pan and place in the oven for 25 minutes. It should be firm to touch but still soft inside. Take it out to cool. Cut into squares or wedges.
- In a small bowl, place the drizzle ingredients and microwave on high for 30 seconds or until melted. Mix really well with a fork until smooth and drizzle on the cooled squares
