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Tahini and date chocolate brownies

Jill Dupleix
Jill Dupleix

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Make a date with these super-chocolatey, tahini-rich brownies.
Make a date with these super-chocolatey, tahini-rich brownies.William Meppem

This tahini-enriched chocolate brownie is scandalously rich inside while being reassuringly soft and light. Serve in small portions – if at all possible.

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Ingredients

  • 250g pitted dates, chopped

  • 1 tsp bicarbonate of soda

  • 2 tbsp tahini

  • 200g bittersweet chocolate (I use Lindt 70 per cent cocoa), chopped

  • 160g butter

  • 3 large eggs

  • 150g castor sugar

  • 100g plain flour, sifted

  • pinch of sea salt

Method

  1. Step 1

    Pour 100 millilitres of boiling water over the dates and bicarb soda in a heatproof bowl and set aside for 20 minutes, then whiz both dates and liquid in a blender until smooth.

  2. Step 2

    Combine the tahini, chocolate and butter in a heatproof bowl set over a pot of barely simmering water, stirring until melted. Remove from heat and allow to cool for 15 minutes.

  3. Step 3

    Heat the oven to 180C and line a 20-centimetre x 30-centimetre baking tin with two overlapping sheets of baking paper, leaving overhang as "handles".

  4. Step 4

    Beat the eggs and sugar for three minutes, until pale and creamy. Beat in the tahini/chocolate and the date mixtures. Fold in the flour and a pinch of sea salt, and pour into baking tin.

  5. Step 5

    Bake for 30 to 35 minutes until an inserted toothpick comes out almost, but not quite, clean. Cool for 30 minutes and cut into 12 squares.

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Jill DupleixJill Dupleix is a Good Food contributor and reviewer who writes the Know-How column.

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Original URL: https://www.brisbanetimes.com.au/goodfood/recipes/tahini-and-date-chocolate-brownies-20180227-h0wpfe.html