Dark Chocolate & Tahini Brownies

These flourless chocolate brownies are intensely chocolatey, but with a hint of salt and bitterness!

Course Dessert

Cuisine American

Keyword brownie, brownies, dark chocolate brownies, flourless brownie, flourless brownies, gluten free brownies, vegan, vegan baking, vegan brownie, vegan brownies, vegan dessert

Prep Time 15

Cook Time 30

Total Time 45

Servings people

Cost $12

Ingredients

1/4 cup vegetable oil
1/4 cup tahini hulled
1 tsp vanilla extract
1 tsp instant coffee muddled in a splash of water
1 flax egg
1 cup coconut sugar
1/4 cup soy milk
1 cup almond meal
1/3 cup raw cacao
1/2 tsp salt
1/4 tsp baking soda
150 g dark chocolate chopped

Instructions

Preheat oven to 160C and lightly grease a 20cm square pan.
In a large mixing bowl, whisk oil, tahini, vanilla extract, coffee and flax egg until combined.
Add coconut sugar and soy milk, whisk until combined.
Add almond meal, cacao, salt and baking soda and stir until combined.
Add 100g of the dark chocolate and mix until combined.
Pour batter into the prepared baking pan and spread out evenly. Scatter the remaining 50g of dark chocolate over the top.
Bake for 30 minutes on the middle rack of the oven.
To check if fully baked, insert a skewer into the centre - if a tiny bit of batter comes off that's okay, but if it's completely coated then it needs to go back into the oven for an extra 5 minutes before checking again.
Remove from oven and leave to cool completely before cutting - 30 minutes at a minimum. The brownies will continue to bake in the pan.
Cut into squares and serve with a drizzle of tahini if desired.