Tahini, olive oil and chocolate brownies
- liatsheetrit
- 1 day ago
- 2 min read
Isn't it true that we are hungrier on Passover than on any other holiday?
Is it true that the fact that we were forbidden to eat carbohydrates plays dirty games on our minds?
That's not the case with this dessert .
Is there a more holy trinity than flour, olive oil, and chocolate?
A word before
Olive & Thyme recipe
Tahini, olive oil and chocolate brownies
Ingredients
1/4 cup fine cocoa
3 tablespoons almond flour
A pinch of salt
1/2 cup chopped semi sweet chocolate
1/3 cup raw tahini + 3 tablespoons tahini
1/4 cup olive oil
2 eggs
1/4 cup brown or white sugar + 1 tablespoon sugar
1 teaspoon vanilla extract
1/2 cup mini chocolate chips
A pinch of coarse salt
Preparations
Preheat the oven to 350 degrees American and 180 degrees Israeli. Line a 20 cm baking pan with baking paper. Set aside.
In a bowl, mix cocoa with almond flour and salt. Set aside.
In another bowl, place chopped chocolate, tahini, and olive oil. Melt the chocolate with the rest of the ingredients in the microwave in pulses until a smooth, shiny mixture is obtained. Mix well and set aside to let the chocolate mixture cool slightly. In another bowl, using a hand mixer, beat the eggs with the sugar for 3-4 minutes. Add vanilla extract and continue beating for another minute. Add the chocolate mixture to the egg mixture and mix until the ingredients come together. Add the cocoa mixture and mix until all the ingredients are combined. Add chocolate chips and fold them into the mixture.
Pour the mixture into the pan and, using a spatula, smooth the surface of the batter. On the side, mix three tablespoons of tahini with a tablespoon of sugar and pour it evenly over the batter. Using a wooden toothpick, draw the tahini with the brownie batter in circular motions.
Place the pan in the oven for 22-25 minutes. Remove the pan and let the brownies cool on a cooling rack for 50-60 minutes. Sprinkle with a little salt and pepper. Have a happy holiday.
