Dark Chocolate EVOO Tahini Brownies
- Preparation: 20min
- Cooking Time: 20-25min
- Serves: 32 Squares
INGREDIENTS
Wet Ingredients
– 2 large Eggs
– 100ml Leccino EVOO
– 75g Tahini
– 1 tablespoon Vanilla Extract
Dry Ingredients
– 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)
METHOD
Step 1
Preheat oven to 150°C Fan forced. Line 2 x 20cm square baking pan with parchment paper.
Step 2
In a food processor, pulse for a few seconds, the Plain Flour, Bi-Carbonate of Soda and Sea Salt until well aerated.
Step 3
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.
Step 4
Add in the flour mixture and Chocolate Chips.
Step 5
Spoon the batter into the 2 prepared baking pans.
Step 6
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!
