This was another creation from my Sunday morning baking spree. It was an interesting recipe to make. I cannot recall making brownies with almonds and tahini. It certainly made for a very different texture that I’m used to for brownies. It was dense and chocolatey as well a grainy. It went down very well in our household!

It lasted all week, great for working at home breakfasts with hot black coffee, and great for 4pm afternoon snacks while in the office at work.

Ingredients

Makes 9 or 12

 

4 eggs

200g caster sugar

1 tablespoon natural vanilla extract

Finely grated zest and juice of 2 unwaxed oranges

4 heaped tablespoons cocoa powder

400g ground almonds

200g salted butter, melted

4 heaped tablespoons tahini of pouring consistency, thinned with water if necessary

100g dark chocolate chunks or chips (70% cocoa solids)

Instructions

Preheat the oven to 180oC (160OC), Gas Mark 4. Line a 20cm square cake tin with baking paper, ensuring the paper comes up a little over the sides.

 

Beat the eggs, sugar and vanilla extract together in a large mixing bowl until combined. Add the orange zest and juice and cocoa powder and mix well. Add the ground almonds, then stir in the melted butter. Add the runny tahini and really work it well into the mixture – it will stiffen a little, so add a tablespoon of warm water if it seizes too much. Finally, fold in the chocolate.

 

Pour the batter into the prepared tin and then shake the tin and tap it on the work surface to settle the mixture evenly.  Bake for 45 – 50 minutes, or until cooked through and skewer or knife inserted into the centre of the brownie comes out clean. Remove from the oven, then use the paper to lift the brownie out of the tin. Leave to cool a wire rack on the paper, then cut into squares.

 

TIP

These brownies are really good served with custard.

 

Simply

Sabrina Ghayour

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