Ingredients
Equipment
Method
- Preheat your oven to 180°C (350°F) and line a 9x9 inch baking pan with parchment paper for easy removal.
- In a mixing bowl, combine tahini, granulated sugar, and brown sugar. Mix until well-blended and creamy.
- Add the eggs one at a time, mixing thoroughly after each addition.
- Pour in the cooled brewed coffee and stir until combined.
- In a separate bowl, sift together the flour, cocoa powder, baking powder, and salt. Gradually add this dry mixture to the wet ingredients, mixing until just combined.
- Fold in the chocolate chips (and walnuts if using) gently.
- Pour the batter into the prepared baking pan, spreading it evenly.
- Bake for 25 minutes, or until a toothpick inserted in the center comes out with a few moist crumbs attached.
- Allow the brownies to cool in the pan for 10 minutes. Lift them out using the parchment paper and let them cool completely on a wire rack.
- Cut into neat squares and serve, optionally garnishing with sea salt flakes for an added touch!
Nutrition
Notes
If you're looking for a vegan version, consider substituting the eggs with flaxseed meal mixed with water (1 tablespoon flaxseed meal + 3 tablespoons water = 1 egg).
Don't hesitate to introduce your twist—add in some spices like cinnamon or chili powder for a warm flavor boost!
Store any leftover brownies in an airtight container at room temperature for up to 3 days, or refrigerate them for up to a week. They also freeze well for up to a month! Enjoy your delicious creation!
Don't hesitate to introduce your twist—add in some spices like cinnamon or chili powder for a warm flavor boost!
Store any leftover brownies in an airtight container at room temperature for up to 3 days, or refrigerate them for up to a week. They also freeze well for up to a month! Enjoy your delicious creation!