Sesame and Sea Salt Dark Chocolate Brownies

Method

1

Preheat oven to 180°C (Gas Mark 4, 350°F). Line an 8 x 8 square baking dish with parchment paper.

2

Place oats in a blender or food processor and pulse until it becomes a coarse meal, a few bigger pieces are ok, as it adds good texture.

3

Place oat flour, cocoa powder, baking powder, sesame seeds and salt in a medium bowl and whisk together until well combined.

4

In another bowl, mix ground flax seeds with water. Melt coconut oil in a small pot and add to the flax seed mix.

5

Whisk in maple syrup and tahini until well combined. Pour wet ingredients into dry mix and fold to gently to incorporate.

6

Spread batter out into prepared baking dish and even out the top. It will be pretty thick so it might need some help getting to the corners.

7

Sprinkle with flaky sea salt and bake in the oven for 10-15 minutes or just until set around the edges but still a little soft in the centre. The brownies should be soft but firm on top.

8

Remove from oven and let cool completely before slicing. The taste of these are even better the next day, they get softer and more fudge like, just screaming for a big scoop of dairy-free ice-cream.

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