I developed this recipe when writing a piece about Carob Molasses. The inspiration for the combination is thanks to the wonderful Beiruti blogger, Joumana Accad, author of tasteofbeirut.com.
The malty caramel flavour of carob molasses and the delicious sesame of the tahini work wonderfully with chocolate and make for a delicious, unusual chocolate brownie.
If you’ve never tried the combination before, its well worth seeking out carob molasses from your nearest Lebanese, Turkish or Greek specialist store to make it.
Carob Molasses & Tahini Chocolate Brownies
Combining the classical flavours of debs bi tahini (carob molasses mixed with tahini) with chocolate in a rich, fudgy brownie.
- 2 large eggs
- 120 g Demerara or light brown sugar
- 120 g carob molasses
- 60 g unsalted butter , melted
- 40 g tahini
- 200 g plain flour
- 30 g cocoa powder
- 1 tsp baking powder
- 1/4 tsp salt
Tip: For the sugar, carob molasses and tahini I suggest weighing these directly into the mixing bowl as you reach the steps where they are added. Other ingredients are best weighed out ahead.
Equipment: I use a stand mixer to make the batter but you can use an electric whisk or beat by hand, if you prefer. This recipe is for an 8 inch / 20 cm square baking tin.
Preheat oven to 180 °C (fan).
Line a 8 inch / 20 cm square baking pan or dish with parchment paper (or grease with butter), and set aside.
In a large mixing bowl or stand mixer, beat the eggs and sugar until well combined and a little frothy.
Add the carob molasses and beat again to combine, then add the melted butter and tahini and mix until smooth.
Combine dry ingredients (flour, cocoa powder, baking powder and salt) and add to the mixing bowl. Beat until dry ingredients are thoroughly incorporated; if using a stand mixer or electric whisk, start at the lowest speed and increase once most of the flour mix is folded in. This stops the dry ingredients flying out of the mixing bowl!
Transfer the batter to the prepared baking pan. Use a spatula to spread it evenly into the corners and create a reasonably smooth surface.
Bake for 20 minutes for a fudgy texture or 25 minutes for a more cake-like finish.
Remove from oven, leave to cool in the pan for a few minutes, then lift out onto a wire rack. Baking parchment makes this task easier, as you can grab the paper at the sides and lift the entire cake up and out.
Once cool, transfer to a chopping board and cut into squares. An 8 inch / 20 cm square tin divides nicely into 6 x 6 brownies.
These brownies will last for up to a week in an airtight plastic box.
More unusual brownie recipes from my blogger friends:
- Black Velvet Cheesecake Swirl Brownies from Tin & Thyme
- Caramel Kiss Brownies from Foodie Quine
- Coconut Oil & Maple Roasted Sweet Potato Brownies from Veggie Desserts
- Double Chocolate Chilli Brownies from Elizabeth’s Kitchen Diary
- Orange and Double Chocolate Brownies from Food to Glow
- Oreo Brownies from FabFood4All
- Peanut M&M Brownies from Emily’s Recipes & Reviews
- Rolo Stuffed Brownies from Supper in the Suburbs
- Triple Chocolate Pretzel Brownies from Munchies & Munchkins
- Ultimate Beetroot and Coconut Brownies from Coffee & Vanilla