Tahini, almond and orange brownies

• 分量: 9 servings
• 調理時間: 20 minutes
• 総時間: 1 hour 5 minutes

材料

4 eggs

200 g caster sugar

1 tbsp natural vanilla extract

finely grated zest and juice of 2 unwaxed oranges

4 heaped tbsp cocoa powder

400 g ground almonds

200 g salted butter, melted

4 heaped tbsp tahini of pouring consistency, thinned  with warm water if necessary

100 g dark chocolate chunks or chips (70% cocoa solids)

手順

1. Preheat the oven to 180°C (160°C fan), Gas Mark 4. Line a 20-cm square cake tin with baking paper, ensuring the paper comes up a little over the sides. 2. Beat the eggs, sugar and vanilla extract together in a large mixing bowl until combined. Add the orange zest and juice and cocoa powder and mix well. Add the ground almonds, then stir in the melted butter. Add the runny tahini and really work it well into the mixture – it will stiffen a little, so add a tablespoon of warm water if it seizes too much. Finally, fold in the chocolate.3. Pour the batter into the prepared tin and then shake the tin and tap it on the work surface to settle the mixture evenly. Bake for 45–50 minutes, or until cooked through and a skewer or knife inserted into the centre of the brownie comes out clean. Remove from the oven, then use the paper to lift the brownie out of the tin. Leave to cool on a wire rack on the paper, then cut into squares.Recipe from Simply: Easy Everyday Dishes by the bestselling author of Persiana, Sabrina Ghayour (, RRP $32.99)