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Tahini Cocoa Brownies

Name: Tahini Cocoa Brownies
Ingredients: Essy Roz

Tahini Cocoa Brownies. image: Essy Roz

Tahini Cocoa Brownies. image: Essy Roz

My tahini cocoa brownies were born somewhere at the beginning of my journey.
When I was pregnant with Michael and finished my naturopathy studies.
I realized that I had to, mainly for myself, do something with all the passion I have in my heart for good and exciting food.

I started to come up with a lot of recipes
I researched,
Read,
Experienced,
I spent hours in the kitchen,
I failed
I succeeded
And the heart just filled more and more.

After quite a long time I decided to do healthy and sweet workshops.
Each time I hosted a number of girls who came to explore and enjoy healthy, delicious and exciting food together with me.

I stopped the workshops when I had an eight months pregnant belly,
I understood that it was a temporary pause and I was already waiting to return to myself and to the workshops that filled my
heart with great happiness.

Now that I’m ninth month pregnant, with a new baby, and nesting non-stop,
I found the recipe booklet of those home workshops,
The excitement was great.

This sweet memory burned in my heart and I decided to bring all these crazy recipes to the blog.
The journey begins with this super precise bite of the tahini cocoa brownies with the most insane texture you’ll ever meet.
The batter is so quick and full of precision, that when the pan comes out of the oven it’s hard to believe that this is what came
out of it.
The texture is WOW! This mellow and exciting texture will win your heart in an instant.

And the taste is just as good.
You can control the sweetness,
You can control the amount of salt,
You can control everything and get a perfect bite that everyone in the world will embrace.

So with great excitement I share with you one of the flagship recipes of my sweet workshops somewhere in 2017.
With a second pregnant belly almost the same size,
With a passion for healthy and nutritious food that only grows day by day,
And with love and joy in my heart that only gets stronger.

In huge appreciation for all this amazing journey that the universe is convening for me,
Thank you for being here by my side enjoying every step.
And above all thanks to food and to nature for everything it gives us 🙂

Yummy and happy fulfillment days for all of us 🙂

Tahini Cocoa Brownies. image: Essy Roz

Tahini Cocoa Brownies. image: Essy Roz

Tahini Cocoa Brownies. image: Essy Roz

Tahini Cocoa Brownies

For the regular version: suitable for a pan size 7.8” / 7.8” or 9.8” / 9.8” (20/20cm or 25/25cm)

1 cup raw tahini (for alternatives, have a look at “A little extra from me”)
½ cup maple syrup (for alternatives, have a look at “A little extra from me”)
3 eggs (find the vegan version below)
⅓ cup cocoa powder
2 tablespoons oat flour (for alternatives, have a look at “A little extra from me”)
2 tablespoons white sugar (for alternatives, have a look at “A little extra from me”)
Pinch of salt
½ teaspoon baking powder
For decoration: drizzle 2 tablespoons of tahini (for alternatives, have a look at “A little extra from me”)

For the vegan version:

First of all, its texture is different and there’s a war in my house as to which version is better and more pampering. Noi is absolutely in love with this version and I can’t choose a side because they’re both perfect. It’s insanely gentle, and it’s one of the most fun bites out there.

1 cup raw tahini (for alternatives, have a look at “A little extra from me”)
½ cup maple syrup (for alternatives, have a look at “A little extra from me”)
1 small cup of applesauce (113g- about 4 heaping tablespoons)
⅓ cup cocoa powder
3 tablespoons oat flour (for alternatives, have a look at “A little extra from me”)
2 tablespoons white sugar (for alternatives, have a look at “A little extra from me”)
Pinch of salt
½ teaspoon baking powder
For decoration: drizzle 2 tablespoons of tahini (for alternatives, have a look at “A little extra from me”)

Steps:

Preheat the oven to 355°F (180°C) on turbo mode, and line a baking pan with parchment paper.
In a bowl put all the liquid ingredients, the eggs/applesauce, the tahini and maple syrup and mix well.
Add the dry ingredients, cocoa, sugar, flour, salt and baking powder to the liquid ingredient bowl and mix to a sticky and uniform batter.
Transfer the batter to the baking pan, flatten it and drizzle a little tahini over it in a linear drizzling lengthwise/horizontally. With the help of a toothpick create stripes along the drizzles of the tahini.
Put the pan in the oven to bake for 15-20 minutes. In the vegan version, a slightly longer baking time of 20-25 minutes is needed, in this version the brownie will not rise very much, it looks relatively low and wet but it’s mind-blowing (I recommend cooling it well before cutting).

Take out of the oven, cool slightly, cut into cubes and gobble 🙂

A little extra from me:

The brownies can be kept in the fridge in a sealed box for up to 4 days.
Click here to see how to grind oat flour at home.
Pay attention to the differences between the regular and vegan versions, I have also attached pictures of both.
Out of all the versions, the tahini version using oat flour is the best and tastiest, just so you know 🙂
In the regular version, you can replace the oat flour with almond flour / quinoa flour / rice flour / teff flour / coconut flour / spelt/wheat flour (they contain gluten).
In the vegan version, you can replace the oat flour with almond flour / rice flour / spelt/wheat flour (they contain gluten).
How do you make applesauce at home? Peel an apple and grate it on the thin part of the grater, I recommend using Smith’s green apple, get the least liquid and watery applesauce you can from it.
You can replace the maple syrup with date honey.
Sugar is important in the recipe, without it the brownie won’t be sweet enough, so I recommend not replacing it. If you still want to replace it, you can use coconut sugar / ¼ cup of maple syrup / date honey.
You can replace the raw tahini with peanut butter / almond butter.
The tahini for decoration can be replaced with dark chocolate / pecans / chopped almonds.
For a kosher recipe for Passover – you can replace the oat flour with almond flour / rice flour.