FUDGY TAHINI BROWNIES AND ‘HOMEMADE’ BINGE-WATCHING ICE CREAM

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40min (+ 20min cooling)

•

Easy

Creamy tahini brownies with chocolate, finished with sesame seeds. Perfect to combine with homemade ice cream and crunchy pretzels.

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Ingredients

What do you need?

Quantity: 9P

TAHINI BROWNIES (9 servings)
250 g liquid tahini (sesame paste)
60 g coconut blossom sugar
2 eggs
100 g melted high-quality chocolate (min. 70% cocoa)
60 ml maple syrup
1 tablespoon bourbon
vanilla extract
30 g unsweetened cocoa
20 g coconut flour
0.5 teaspoon baking powder
pinch of salt
1 tablespoon white and black sesame seeds, for topping

‘HOMEMADE’ ICE CREAM (for 1 person)
3 scoops of vanilla ice cream
1 tablespoon brownie pieces (e.g. the tahini brownie)
6 salty pretzel cookies
1 tablespoon liquid peanut butter

Preparation method

How do you make this?

The tahini brownies: Preheat the oven to 175 °C.

For the brownies, mix the tahini, coconut blossom sugar, and eggs together until smooth. Add half of the melted chocolate and the rest of the ingredients.

Line a square baking pan with parchment paper and pour the mixture in. Pour the rest of the chocolate over the dough and give it your best swirl: use a skewer to make swirls in the dough with the chocolate to create a marbled effect.

At the end, sprinkle some white and black sesame seeds on top to finish.

Bake for 25 minutes in the oven at 175 °C. The longer you bake the cake, the firmer it becomes. So don’t overcook if you like it creamy!

Let cool and cut the brownies into squares.

‘Homemade’ ice cream: Scoop a ball of ice cream into a large glass. Crumble the brownie pieces over it and scoop another ball of ice cream on top.

Sprinkle the pretzel cookies over it and scoop a third ball of ice cream on top. Spoon a little peanut butter on it.

Crumble extra pretzel cookies and brownie pieces over it, and finish with the rest of the peanut butter.

Find a cozy quiet spot, hang a ‘Do not disturb’ sign on your door, and dig in!

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