Alimonia

The best tahini brownies

3.5.2024

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Author:

Alimonia

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Cake & Dessert

∙ Gluten-free & vegan∙

I'm a real tahini chunky at the moment. I love experimenting with it and refining sweet and savory dishes with this delicious sesame butter. So I created these super moist tahini brownies and indeed - the result was simply a dream! These brownies are not only moist, chocolatey and fudgy but also contain a good portion of valuable plant-based protein thanks to the pecans and sweet lupin. Pecans are rich in unsaturated fatty acids (omega-9) and minerals such as magnesium, potassium, calcium and iron. Lupins score points with their very high protein content and contain all eight essential amino acids that the body needs to absorb from food. You can keep the brownies covered in the fridge for approx. 5 days or you may be as blown away as I am that they won't last that long😊 Have fun trying them out!

Ingredients

2 sweet lupin eggs (30g lupin flour + 90ml water)
150g gluten-free "mix it universal" flour from Schär or 75g rice flour + 75g oat flour)
20g cocoa powder (unsweetened)
100g vegan dark chocolate (melted)
60g tahini
175g vegan butter (melted) / alternatively butter if not vegan
1 teaspoon baking powder
1/2 tsp salt
100g maple syrup or sweetener of your choice
1 teaspoon vanilla bourbon
80ml plant-based drink (e.g. oat drink, soy drink)
approx. 80-100g pecan nuts (chopped) or walnuts

This is how it's done

First prepare the sweet lupin mixture: Whisk the lupin flour well with the water/vegetable milk and set aside for about 5 minutes.
Preheat the oven to 175 degrees top/bottom heat. Line a brownie baking tray (20cm x 20cm) with baking paper.
Melt the vegan butter and dark chocolate slowly in a pan.
Mix the flour, cocoa powder, baking powder and salt in a large bowl.
Add the melted butter and chocolate mixture, tahini, rice syrup, vanilla bourbon, plant-based drink and lupin eggs and mix everything into a homogeneous batter. If the mixture is too runny, add more flour or more plant-based drink if it is too dry.
Finally, fold the chopped pecan nuts into the batter.
Pour the batter into the prepared baking tray and smooth out. Bake for approx. 20-25 minutes on the middle shelf. Test with a skewer: The brownies are ready as soon as none of the batter sticks to the stick (or knife).
Then leave the brownies to cool completely.
Spread some tahini on the brownies with a spoon or piping bag (optional).
Cut the brownies into rectangles and enjoy.