EP #43: Life Extending Tahini and Halva Brownies

butter

🥗Healthier: coconut oil

💰Cheaper: margarine

Coconut oil adds a subtle flavor and is dairy-free.

all-purpose flour

🥗Healthier: almond flour

💰Cheaper: whole wheat flour

Almond flour is gluten-free and adds moisture.

dark chocolate

🥗Healthier: cacao nibs

💰Cheaper: semi-sweet chocolate

Cacao nibs are lower in sugar and add crunch.

sugar

🥗Healthier: maple syrup

💰Cheaper: honey

Maple syrup offers a unique flavor and is less processed.

Boil a kettle of water.

Preheat the oven to 400 degrees Fahrenheit (200 degrees Celsius).

In a heatproof bowl, add butter and break a bar of dark chocolate into pieces, then add it to the bowl.

Pour boiled water into a small pot, about an inch high, and insert the bowl with butter and chocolate into the pot.

Turn the heat on to medium and let the butter and chocolate slowly melt into a thick shiny sauce.

Once melted, turn off the heat and remove the bowl to let it cool to room temperature.

In another mixing bowl, combine eggs and sugar, whisking them into a pale and fluffy froth with an electric mixer for 3 to 5 minutes.

Prepare the baking vessel by greasing a ceramic dish with melted butter or lining a regular deep baking tray with parchment paper.

Add the melted chocolate mixture into the eggs using a spatula, folding it in gently without overworking it.

Sift flour, cocoa powder, and salt into the bowl, then fold it into the chocolate mixture.

Add java pieces and gently fold them into the mix with a silicone spatula.

Scrape the mixture into the baking dish, ensuring it touches the walls with no air pockets.

Dollop a few spots of tahini on top and create a pattern as desired.

Bake in the oven for 22 to 25 minutes, checking for gooeyness or dryness based on preference.

Let the brownies cool before serving.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens