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Is there a more satisfying treat than a brownie? The decadent square’s appeal comes not only from its intense chocolate hit – oozy, crispy or a combination of the two, depending on your tastes – but from its versatility. Enjoy your brownie as either a comforting handheld chocolate delivery mechanism, or transform it into a warm dessert with a little side of ice cream or creme fraiche.
Thankfully, brownies are almost as easy to make as they are to eat. Combine the ingredients in a bowl, transfer to a baking tray and bake until just-set.
These midnight-black brownies are built around black tahini, the rich paste made from crushed black sesame seeds. As well as giving the brownies a terrific texture and incredible dark colour, the tahini lends a nutty peanut butter-esque flavour to every mouthful. With coconut sugar and maple syrup for sweetness and rich, top-quality cocoa powder for the essential chocolate hit and chunks of macadamia and chocolate throughout, every mouthful is a revelation.
Already naturally dairy-free (when using dairy-free chocolate chunks), switch the plain flour for coconut flour to keep things gluten-free as well.
Preheat your oven to 180C.
Grease and line a 9″ brownie tin.
Combine the tahini, sugar, maple syrup, eggs and vanilla in a bowl, then sift over the flour, cocoa powder and bicarb. Stir well to combine (mix will be very thick), then add macadamias and chocolate chunks and stir until well distributed.
Transfer the mix to the prepared tray and cook for 15 minutes for gooey brownies, or up to 25 minutes for well-set.
Slice and serve immediately with ice cream, or bring to room temperature and eat within three days.
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