Chocolate Tahini Brownies
Prep time - 10 minutes
Cook time - 25 minutes
Total time - 35 minutes
Yields - 10 brownies
1 cup tahini (the runny kind)
1/2 cup cacao powder
1/2 cup maple syrup
2 flax eggs (3 tbsp flax powder mixed with 6 tbsp water)
1/2 tsp baking soda
1 tsp baking powder
1 tsp apple cider vinegar
1-2 tbsp plant based milk
Pre-heat the oven to 175 Degrees C or 350 F.
Mix the tahini and maple syrup together in a bowl.
In a separate bowl mix the cacao powder, baking powder, baking soda and coconut sugar together.
Add the wet mixture into the dry and stir to combine. Combine the flax egg and apple cider vinegar. Add 1 tbsp of milk, if it’s still looking a little dry add the other. The mixture should be quite runny.
Pour the brownie batter into a baking tray (I used a 12” x 8” tray).
Place in oven for 22-25 mins. Check to see if you can stick a knife in the centre and it comes out clean. Leave to cool to room temp before slicing and serving.
Keep in an airtight container.