How do you like your brownie? Fudgy, rich and very chocolaty? Well, you might have just found the perfect recipe!
These amazingly gooey brownies are owing their deep chocolate flavour to the combination of cocoa powder, melted and crushed chocolate. Can they be more chocolaty? I don’t think so. They are best if slightly undercooked, so they still retain their gooeyness.
Pistachios and tahini icing are such a perfect match and take the brownies to a whole new level of indulgence. Perfect for when you feel a chocolate craving come on, which is often.
TIPS: I used 3lb loaf tin for the recipe.
If you’re not a pistachio fan, you can definitely substitute in pecans or walnuts.
Triple Chocolate Brownies with Tahini Icing
Ingredients
- 100 g plain flour
- 50 g cornflour
- 120 g caster sugar
- 120 ml soya milk
- 80 ml rapeseed oil extra virgin
- 20 g cocoa powder
- 180 g melted chocolate + 50g crushed chocolate
- 1 tsp vanilla extract
- 120 g pistachios
- Pinch of sea salt
For the Icing
- 80 ml tahini
- 2 tbsp coconut oil melted
- 2 tbsp agave/maple syrup
- Pinch of cinnamon
Instructions
- Preheat the oven to 180C (gas mark 6). Line a loaf tin with baking paper.
- In a large bowl, mix together the plain flour, corn flour, sugar, cocoa powder and salt. Mix well until there are no lumps.
- Pour in the soya milk, melted chocolate, vanilla extract and oil, and mix again until a thick batter forms.
- Next, mix through the pistachios and chocolate pieces and spoon the mixture into the lined baking tray.
- Cook for 20 minutes. Reduce the oven temperature to 170C (gas mark 5) and cook for further 10-15 minutes, until the middle of the cake has set and a toothpick inserted in the center comes out clean.
- Let cool slightly, 15 to 20 minutes. Meanwhile, for the tahini icing, place the tahini, syrup, coconut oil and cinnamon in a bowl and whisk until smooth. Drizzle brownie with tahini icing.
Notes
If you try this recipe, please let me know! Leave a comment and rate it below. I love to hear what you think, or any changes you make.
