O.M.A.F.G Tahini Brownies

MAKE. THESE. BROWNIES. They will make you feel better. Not about your skinny jeans… but about everything else. Vegan or non-vegan, these brownies are the best I’ve ever made and / or eaten, hands down…literally, because you won’t be able to stop reaching for the tin, long after you hate yourself.

Gluten and dairy free, making them universally trough-able. (Good or bad depending on how many you feel like sharing).

Faff Factor: 3.5/5 * Flavour 6/5 * Fridge to Face: 40 mins

Inspired by Angela Liddon’s Gluten Free Chocolate Almond Brownies from her ‘Oh She Glows’ blog.

(Makes 15 decent sized brownies)

4 tsp ground flax
1 cup raw almonds
3/4 cup brown rice flour
2 tbsp arrowroot powder
1/2 cup cocoa powder
1/2 tsp fine grain salt
1/4 tsp baking soda
1/2 cup chocolate chips (non-dairy if making vegan)
1/3 cup coconut oil
1 cup granulated sugar
1/3 cup almond milk (or other non-dairy milk)
1 tsp vanilla
Approx. 1/2 cup halva, broken up into pieces (1-2cm)
1/2 cup tahini

– Use natural cane or coconut sugar instead of granulated. Coconut sugar will make a less gooey, more cake-like brownie.
– Use 3/4 cup all purpose flour instead of brown rice flour and arrowroot powder if Gluten Free isn’t a worry in your house. I’ve also tried spelt flour, which worked well.
– Fold through 1/2 cup chopped walnuts right before spooning into the tin.

– Preheat oven to 350. Line a 9″ x 12″ (approx) with parchment paper.
– Mix the ground flax with 3 tbsp water in a small bowl.
– Use a food processor or blender to grind the almonds into meal. Mix together in a large bowl (stand mixer bowl if you have) with brown rice flour, arrow root powder, cocoa powder, salt and baking soda.
– In a small pot over a low heat, melt coconut oil, and stir through chocolate chips. When most of the chocolate has melted, stir in the sugar, flax seed mixture, almond milk and vanilla. Stir a few times until combined and remove from the heat.
– With the stand mixer mixing the dry ingredients on slow, gradually pour in the chocolate mixture. If no stand mixer, fold ingredients together using your arm machines.
– Fold the halva pieces into the brownie mix.
– Spoon the batter into your lined tin, using the back of a large spoon to spread out the batter.
– Use a desert spoon to blob dollops of tahini on to the top of the batter. Then using a skewer or the thin edge of a dinner knife, make a swirling motion through the batter, right to the edges of the tin. The point is not to mix the two together, but to create a marble effect with the tahini in the batter.
– Bake for about 18-25 minutes. Be brave, err on the side of gooey! They may seem undercooked at first, but they will firm up as the cool. If you can, leave to cool for a solid 1hr before cutting out of the tin. Otherwise, eat straight out of the tin, warm, by the gooey, crumbly handful!
– You’re welcome 😉

Faff Notes: Bit of clean up to do while the brownies cook: cup and spoon measures, little bowls, little pan, food processor etc but honestly, I could use every dish in my cupboard making these brownies, and it would be worth it.

Flavour Notes: OMAFG. 6/5. Nuff said.

Cook until just gooey in the centre.

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