Chewy Fudgy Halloween Tahini Brownies….ok so the fact that they’re dark and have eyes on top is what makes them “Halloween Brownies”! Of course a chocolate treat is also associated with Halloween, and basically I was just looking for any excuse to make Halloween Brownies.
These are simply lightly adapted from Ambitious Kitchen, switching up the usual flour less nut butter based brownies with tahini and I have to say I was impressed. I LOVED the consistency and the tahini is actually perfectly muted, so much so that my 7 year old brownie loving nephew actually loved them! He couldn’t detect the tahini at all which is mad considering how much of it makes up the base of the mix and he is usually quite discerning.
I made two batches of these. One in a 9 inch loaf tin like this one, and one in a regular 8 inch square tin. The ones in the in photo are from the 9 inch loaf tin, baked for 20 minutes. They were beautifully fudgy and actually cooked through just nicely. The ones in the 8 inch square tin were a bit underwhelming by comparison and a tad dry around the edges. I cooked them for 20 minutes but if I was making them again in the square tin I would go for 15 minutes and risk them being under cooked and gooey for the sake of a little extra fudginess. That being said every oven varies so it’s a bit of trial and error!
I used a tablespoon of Ottos Cassava Flour (Ambitious Kitchen uses a tablespoon of coconut flour) and it definitely works in the 9 inch pan, perhaps the 8 inch if not under cooking leaving it out entirely could also be an option.
I didn’t make the eyes, but aren’t they cute!!! No melting, just mixing, baking, slicing and eating…my favourite kind of speedy brownie recipe!
Chewy Tahini Brownies
Print RecipeIngredients
- 240g smooth tahini
- 100g coconut sugar or raw cane sugar; both bestow different flavours!
- 30ml (2 tbsp) maple syrup
- 2 large eggs
- 1 tsp vanilla extract
- 40g cocoa powder
- 1 tbsp Otto's Cassava Flour
- 1/2 tsp baking powder
- 1/4 tsp baking soda
- Pinch of salt
- 60g dark chocolate chips or chunks
Instructions
Preheat oven to 180C (350F).
Mix together tahini through to vanilla extract in a bowl until smooth. Sift in the cocoa powder and cassava flour with baking powder, soda and salt.
Once smooth stir through the chocolate chips.
Place thick batter into a baking paper lightly greased 9 inch loaf tin or 8 inch square tin.
Bake for 15 - 20 minutes depending on the tin used.*
Allow to cool for 1 hour before slicing.
Notes
*I found 20 minutes worked for the 9 inch loaf tin but would try cooking them for 15 minutes in the 8 inch square tin for a gooey finish. Ovens will vary. The 9 inch loaf tin although described as a 2lb loaf tin is slightly longer and a little wider than a regular 2lb loaf tin.
