by Meli C

Vegan Brownies



These are not your typical brownies. No oil, no butter, no eggs.  You won’t be able to tell. Perfectly flaky crust on the top and chewy inside, these are the easiest and yummiest brownies I’ve ever made.


2/3 cup semi sweet chocolate chips, or about 100 g (I prefer Ghirardelli)
1/2 cup + 1 tbs of tahini
1 1/2 cup all-purpose flour
1 heaping tsp baking powder
1 cup powdered sugar
2/3 cup combination of rum and orange juice (or you can leave the rum out and just use either juice or water)


Preheat the oven to 350F.
Melt the chocolate over simmering water (bain marie).
Meanwhile, using an electric mixer, mix the tahini with the liquid, whether it be the water or rum and juice mixture.
Add the melted chocolate and the powdered sugar. Mix well.
Sift the flour and baking powder into the mixture, and keep mixing well.
Grease and line an 8 inch baking pan with parchment paper. Pour in and even out the batter.
Bake for 15 to 20 minutes, until the outside is crusty but a toothpick comes out slightly gooey.

*Recipe adapted from this one.


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