Chocolatey, nutty and oh-so-satisfying
These tahini brownies are a little more grown-up than your usual treat – with the roasted sesame flavour of tahini balancing the sweetness and giving them an irresistible depth. Made with Yallamundi Farm Organic Eggs, Dutch cocoa and the best quality tahini you can find, they’re indulgent but not too sweet, easy to make and even easier to devour. Serve them with a dusting of icing sugar or a pinch of flaky salt to finish.
Serves: Makes one 20cm x 20cm tray
Ingredients
- 1½ cups (345g) hulled tahini
- ¾ cup (210g) brown sugar
- 3 Yallamundi Organic Eggs
- 1 teaspoon vanilla paste
- ½ cup (60g) Dutch processed cocoa powder
- 3 tablespoons (30g) almond meal
- ¾ teaspoon baking powder
- Pinch of fine salt
- Icing sugar or salt flakes, to finish
Method
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Preheat your oven to 180°C (160°C fan-forced). Line a 20cm square tin with baking paper.
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In a large bowl, whisk together the tahini, brown sugar, Yallamundi eggs and vanilla paste until smooth and completely combined.
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Add the cocoa powder, almond meal, baking powder and salt. Stir until the mixture is thick and evenly mixed.
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Pour the brownie batter into your prepared tin and smooth the top with a spatula, making sure it reaches the edges.
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Bake for 22–26 minutes, or until the centre is set and springs back slightly when gently pressed.
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Let the brownie cool in the tin for 5 minutes, then lift it out using the baking paper. Allow to cool completely before slicing into squares.
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Dust with icing sugar or sprinkle with salt flakes before serving.
