Deep Chocolate Tahini Brownies - Untested

Makes one 8-inch square pan (16 brownies)

(600 g chocolate-tahini mixture)

196 g Raw tahini

120g honey + 120g maple syrup (to replace 162 g Brown rice syrup + 76 g Maple syrup)

43 g Unsweetened cocoa powder

89 g Unsweetened shredded coconut

13 g (about 1½ Tbsp) Flax seeds

12 g (about 1 Tbsp) Chia seeds

6.5 g (about 1½ tsp) Vanilla extract

1.6 g (about ¼ tsp) salt

The rest

3 eggs

60 g melted butter (or olive oil if you prefer)

70 g flour

1 tsp baking powder

50 g chopped walnuts or toasted hazelnuts (optional but highly recommended)

1 tsp espresso powder (optional; deepens chocolate without tasting of coffee)

1. Heat oven to 350°F (175°C).
2. Butter and line an 8-inch square pan.
3. Beat together the tahini, brown rice syrup, maple syrup, vanilla, and salt until smooth.
4. Mix together the cocoa powder, coconut, flax, and chia.
5. Fold the dry ingredients into the tahini mixture until uniform.
6. Whisk eggs and melted butter (or olive oil) together.
7. Stir into the tahini mixture until smooth.
8. Fold in the flour and baking powder just until combined.
9. Fold in the nuts.
10. Bake 28–35 minutes.

What to look for:

Crackly surface.

Centre still slightly fudgy.

Toothpick should come out with moist crumbs, not liquid batter.