Black Sesame Chocolate Brownies with Tahini Ripple
Black Sesame Chocolate Brownies with Tahini Ripple
Fudgy, deeply chocolatey and naturally gluten-free, these brownies use aquafaba in place of eggs for a vegan bake that doesn’t compromise on texture. The black sesame tahini adds earthy depth, while the rippled tahini topping makes every slice as beautiful as it is delicious. For more information visist Orgran.com For more Orgran recipes
Servings
16
Prep time
Cook time
Recipe
Vegan, Gluten Free
Ingredients
- 200g 70% dark chocolate (vegan)
- Tahini Ripple
- 120mL olive oil
- 60g white tahini
- 120mL aquafaba (liquid from tinned chickpeas)
- 2 tbsp maple syrup, divided
- 180g brown sugar
- 60g black tahini
- 1 tsp vanilla extract
- 40g black sesame tahini paste
- 110g Orgran Gluten Free All Purpose Plain Flour
- 40g cocoa powder
- 1 tsp espresso powder
- ½ tsp baking powder
- ½ tsp fine sea salt
- Flaky sea salt
Method
- Preheat the oven to 170°C fan or 180°C conventional. Line a 20cm square baking tin with baking paper.
- Place the chocolate in a heatproof bowl and melt gently over a bain-marie or in the microwave in short bursts. Stir in the olive oil until smooth and glossy.
- In a separate bowl, whisk the aquafaba and brown sugar together for 5–8 mins until slightly foamy and glossy. This step helps create the classic shiny brownie crust.
- Add the melted chocolate mixture, vanilla extract and black sesame tahini paste to the aquafaba mixture. Whisk until smooth.
- Sift together the fl our, cocoa powder, espresso powder, baking powder and salt.
- Fold the dry ingredients into the chocolate mixture until just combined. Pour into the prepared tin.
- For the tahini ripple, mix the white tahini with 1 tbsp maple syrup in a small bowl, and the black tahini with the remaining maple syrup in another. Stir each until smooth.
- Drop spoonfuls of each tahini mixture over the surface of the mixture and use a skewer or knife to create a ripple pattern. Sprinkle with the sesame seeds.
- Bake for 25–28 mins. The centre should still look slightly soft; it will firm up as it cools. Sprinkle over the fl aky salt. Allow to cool completely in the tin before cutting.
- Cut into 16 squares using a hot knife for clean edges.
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