Recipe: Raspberry Tahini Chocolate Brownies
The most luxurious (and exciting) chocolate brownie you will ever eat
Impressive chocolate brownie recipe with layers of rich fudgy flavour using dark chocolate, milk chocolate, sea salt flakes, fresh raspberries and topped with a tahini swirl. You will need to prepare yourself for the intensity of please as each rich mouthful is like eating a small piece of heaven.
Different types of Brownies
There are thousands of brownie recipes in the world and it’s interesting what a versatile recipe it can be. Depending on your preference for a more dry sponge-like texture, the ratio of flour to chocolate can be higher to create more of a ‘cake’. Chocolate can be added in large chunks throughout the cake to give the brownie an ‘oozing’ quality. Or they can be made as per this Raspberry Tahini Chocolate Brownie recipe, with a double load of chocolate, producing a thick fudgy over-the-top chocolate indulgence. Super moist, super-rich and lots and lots of melt-in-your-mouth flavour.
Using almond flour instead of white flour
Like any nut, almonds are high in fat and fat helps make baked treats moist and tender. Traditional chocolate brownie recipes can sometimes come out very dry if the balance of ingredients isn’t correct. However, almond flour prevents this from happening by adding extra moisture to soak up and almost ‘oil’ the chocolate and keep it nice, moist and light. As an added bonus of course is that it’s also gluten-free.
Raspberries and chocolate
Raspberries are juicy, sweet and a little sharply-sour. Chocolate is rich, thick, smooth and silky. Together they form a sexy balance that creates taste explosions in your mouth, taking you from one high to another. The raspberries cut through the chocolate, refreshing the palette with a lovely zing before you are ready to dive in for the next luxurious bite.
Tahini and chocolate
Tahini and chocolate are a match made in heaven. With a similar silky texture, the thick savoury and slightly salty nuttiness of tahini give great balance to the sweetness of chocolate. Almost like adding a touch of peanut butter to your brownies, but with a much milder and less sweet flavour.
Raspberry Tahini Chocolate Brownies
Ingredients
- 200 g high-quality dark chocolate preferably Swiss chocolate
- 170 g butter
- 200 g light brown sugar
- 3 eggs
- 1 teaspoons vanilla extract
- 95 g almond flour
- 30 g cocoa powder
- 1 teaspoon sea salt flakes
- 130 g raspberries
- 100 g high-quality milk chocolate preferably Swiss chocolate
- 3 heaped Tbsp tahini
Instructions
- Preheat the oven to 350°F (180°C). Line an 8-inch (20 cm) square baking dish with parchment paper.
- Chop the dark chocolate into small chunks. Melt in a microwave or gently in a bowl held over boiling water. Set aside to cool.
- In a large bowl, mix the butter, sugar and vanilla with an electric hand mixer until fluffy. Add eggs one at a time, scraping down the sides of the bowl each time and continue to beat until the mixture becomes fluffy and light in color.
- Combine almond meal, coca and salt. Add to the butter-egg mixture along with the cooled melted chocolate. Fold together gently. Next gently fold in raspberries and milk chocolate chunks.
- Transfer the batter to the prepared baking dish. Drizzle over tahini and using a toothpick or skewer, swirl tahini around to spread evenly and make a nice pattern.
- Bake for 25 minutes.
- Serving suggestions: Option 1: After removing brownies from oven, allow to cool a few minutes before slicing and serving warm with ice cream.
- Option 2: Allow to cool completely before slicing. Brownies can be served at room temperature for an extra soft chocolate experience or placed in the fridge so they become firmer with a more fudge-like texture.
