INGREDIENTS
4 tsp ground flax
120ml cup plant milk
150g caster sugar
100g dark muscovado sugar
150g 70% cocoa dark chocolate
100g butter
125g plain flour (GF)
1 tbsp cornstarch
40g unsweetened cocoa powder
heaped ¼ tsp salt
¼ tsp baking soda
TAHINI WHIP85g tahini
water
sesame seeds, to decorate (optional)
Preheat the oven to 180° C. Line a square 20 cm / 8 inch tin with baking paper.
Place ground flax in a large mixing bowl with 120ml plant milk and set aside for 10 minutes.
Prepare tahini whip and melt the chocolate (see next step) while waiting. Pop tahini into a medium bowl and gradually add in water while whisking vigorously – add only as much as needed (my tahini was quite soft so only needed 4 tbsp – you want a thick, smooth mixture that barely falls off the spoon)
Melt broken up chocolate and vegan butter in a bowl suspended over a pot of barely simmering water. Allow them to melt slowly, switch the heat off when most of the chocolate has melted. Stir gently to combine at the end.
Add both sugars to the flax mixture and whisk with an electric whisk or in a mixer for 2 minutes, until the mixture becomes bubbly and thick –
Gently fold warm (not cooled) chocolate mixture into the flax-sugar mixture.
Place a sieve over the bowl and sift in dry ingredients in two batches whilst gently folding with a spatula. Keep on folding until there is no dry pockets left but be careful not to overmix.
Transfer the batter into the baking tin, spread to the edges with a spatula.
Dot the top with tahini mixture and, using a chopstick, create decorative swirls. Sprinkle with sesame seeds if using.
Bake for 22 minutes – the brownies should have a bit of a wobble when being taken out of the oven.
Cool completely and then place in the fridge for a few hours for the brownies to firm up and become fudgy.
** If you prefer less sweet deserts, I would half the sugar amount in this recipe!