Dark Chocolate EVOO Tahini Brownies

  • Preparation: 20min
  • Cooking Time: 20-25min
  • Serves: 32 Squares


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)


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!