These delicious Carob Molasses and Tahini brownies have a beautiful earthiness from the tahini and a chewiness from the molasses. They’re not overly sweet, hold many nutritional benefits and are guaranteed to make you happy. I used my favorite carob molasses from @j.grove.lebanon and Lebanese tahini from Conserves Moderns Chtaura.
Adapted from recipe by @dimasharifonline
Carob Molasses and Tahini Brownies
Prep time:
Cook time:
Serves:
- Times
- Description
- Image
- Ingredients
- Method
- Notes
- Nutrition
BY YASMINE IDRISS
These delicious Carob Molasses and Tahini brownies have a beautiful earthiness from the tahini and a chewiness from the molasses. They’re not overly sweet, hold many nutritional benefits and are guaranteed to make you happy. I used my favorite carob molasses.
INGREDIENTS
- 2 large eggs, room temp
- 120 g soft light brown sugar
- 120 g Pure Carob Molasses
- 60 g unsalted butter, melted
- 40 g Pure Sesame Tahini
- 200 g all purpose flour
- 30 g cocoa powder
- ½ tsp baking powder, (try without!!)
- ¼ tsp Salt
- ½ cup dark chocolate chips, (optional)
METHOD
- 1)
Preheat oven to 180 °C. Butter a 20 cm square baking pan or grease with tahini
- 2)
In a large bowl, sift all the dry ingredients and set aside.
- 3)
In a medium bowl, whisk the eggs and sugar and light and fluffy.
- 4)
You can do that step by hand.
- 5)
Add the melted butter, the tahini and the molasses, whisking well in between each addition.
- 6)
Fold the wet ingredients into the dry ingredients. Stop just before they are completely combined.
- 7)
Add the chocolate chips and fold in until just combined.
- 8)
Spread into the baking pan and bake for 15 minutes.
- 9)
Do not over bake!
- 10)
Remember that the brownies will keep baking while cooling.
Notes
Remove from the baking pan after 10-15min and cool on a cooling rack before cutting into squares and keeping in an airtight container.