VEGAN BROWNIES WITH TAHINI AND HALVAH
It was said that the recipient of the very first batch of these brownies polished them off, alone, in one sitting. There is no proof of this. What we do know is that they are vegan, deeply dark and fudgy. The recipe, which is based on one in Amy Chaplin's cookbook, "At Home in the Whole Food Kitchen," uses everyday ingredients to reach that fudginess: olive oil (a proven amplifier of chocolate's complexity) and dates (to round out the bitterness of the cocoa powder, and to act as a binder). But tahini and halvah are the two surprise players here, taking the recipe in a rich direction. The tahini disappears into the brownies, making them shockingly moist, while the halvah lends something familiar and unexpected. Regular almonds are fine; Marconas are better. You could replace the spelt flour with all-purpose for a less savory, more traditional effect.
Provided by Charlotte Druckman
Categories cookies and bars, dessert
Time 1h15m
Yield 24 brownies
Number Of Ingredients 17
Steps:
- Place dates in a medium heatproof bowl and pour boiling water on top to cover. Let soak until dates are softened, about 20 minutes, then drain well.
- Heat oven to 350 degrees. Line a 13-by-9-inch glass baking dish with parchment paper; brush paper and sides of pan lightly with olive oil and set aside. Sift flour, cocoa powder and baking powder into a large bowl; whisk to combine and set aside.
- Place drained dates, almond milk, maple syrup, coconut sugar, tahini, vanilla, fine sea salt and 3/4 cup olive oil in a food processor; blend until smooth. Pour into the sifted flour mixture and whisk just until combined. Fold in the chopped chocolate and halvah. Transfer the batter to the prepared baking dish and spread out in an even layer using an offset or rubber spatula. Sprinkle evenly with sesame seeds, then almonds.
- Bake until edges pull away from the sides of the dish and a toothpick comes out clean, 30 to 40 minutes. Remove from oven, sprinkle with flaky sea salt and let cool completely. Refrigerate until cold and firm before cutting. Bring to room temperature before eating, or enjoy them cold, straight out of the fridge.
Nutrition Facts : @context http, Calories 245, UnsaturatedFat 10 grams, Carbohydrate 31 grams, Fat 14 grams, Fiber 4 grams, Protein 5 grams, SaturatedFat 3 grams, Sodium 166 milligrams, Sugar 18 grams, TransFat 0 grams
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Shipon
[email protected]Overall, these brownies were a delicious and easy-to-make treat. I would definitely recommend them to anyone looking for a vegan brownie recipe.
Anika Mwsnsa
[email protected]The brownies were a bit too sweet for my taste. I think I would have preferred a less sugary recipe.
Siphesihle Siphe
[email protected]I'm allergic to nuts, so I was happy to find a brownie recipe that didn't contain any.
world femous
[email protected]These brownies are the perfect treat to enjoy with a cup of coffee or tea.
Hector Gonzales
[email protected]The brownies were a bit too dense for my taste. I think I would have preferred a lighter, more cakey texture.
josh ray
[email protected]I made these brownies for a party and they were a huge hit! Everyone loved them.
Michael kevin tv
[email protected]These brownies are a great way to use up leftover tahini and halvah. I always have some on hand, so it's nice to have a recipe that uses both ingredients.
Howdy Fellas
[email protected]The brownies were good, but I found the tahini flavor to be a bit too strong.
DON WISE TV
[email protected]I'm not a vegan, but I was still curious to try these brownies. I'm glad I did because they were delicious!
Play Stor
[email protected]These brownies are the perfect combination of sweet and salty. The tahini and halvah add a unique flavor that I really enjoyed.
Zeshan Shah
[email protected]The brownies turned out a little too dry for my taste. I think I might have overbaked them.
Shakib Hossain
[email protected]I was pleasantly surprised by how easy these brownies were to make. I'm not a very experienced baker, but I was able to follow the recipe without any problems.
Tanya Tylene
[email protected]These brownies were a hit! They were gooey, fudgy, and had the perfect amount of sweetness. The tahini and halvah added a unique and delicious flavor that I'd never had in a brownie before.