Triple Chocolate Brownies with Tahini Icing
Fudgy, rich and very chocolaty brownies are a perfect way to satisfy chocolate cravings.
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
I used 3lb loaf tin for the recipe.