Dark Chocolate EVOO Tahini Brownies
- Preparation: 20min
- Cooking Time: 20-25min
- Serves: 32 Squares
– 2 large Eggs
– 100ml Leccino EVOO
– 75g Tahini
– 1 tablespoon Vanilla Extract
– 280g Plain Flour
– 125g Brown Sugar
– 125g Caster Sugar
– 3/4 teaspoon Bi-Carbonate of Soda
– 1 teaspoon Sea Salt
250g Dark Chocolate (roughly chopped)
Preheat oven to 150°C Fan forced. Line 2 x 20cm square baking pan with parchment paper.
In a food processor, pulse for a few seconds, the Plain Flour, Bi-Carbonate of Soda and Sea Salt until well aerated.
In a stand mixer, fitted with paddle attachment, whisk the sugars and eggs until light and fluffy. Add in the Tahini, followed by EVOO and Vanilla Extract until well combined.
Add in the flour mixture and Chocolate Chips.
Spoon the batter into the 2 prepared baking pans.
Bake for 20-25 minutes or until when tested with a cake tester, it pulls out clean. Leave in the pan until completely cooled. Cut into squares or bars. Enjoy!