These vegan hazelnut tahini brownies are very rich, fudgy, and taste great. Adding tahini to hazelnut flour gives the cookies a nutty flavor that goes well with the sweetness of the chocolate chips and maple syrup.
Ingredients: 1 cup hazelnut flour. 1/2 cup tahini. 1/2 cup maple syrup. 1/4 cup cocoa powder. 1/4 cup dairy-free chocolate chips. 1/4 cup almond milk. 1 tsp vanilla extract. 1/2 tsp baking powder. Pinch of salt.
Instructions: Warm your oven up to 350F 175C and put parchment paper in a baking dish. Put cocoa powder, baking powder, salt, and hazelnut flour in a bowl and mix them together. Put the tahini, maple syrup, almond milk, and vanilla extract in a different bowl and mix them together until they are well blended. Add the wet mixture to the dry mixture slowly while stirring it together until it's smooth. The chocolate chips should be carefully mixed in. Cover the baking dish with foil and pour the batter into it. Spread it out evenly. Put it in the oven and bake for 20 to 25 minutes, or until a toothpick stuck in the middle comes out clean. Let the brownies cool all the way down before cutting them up and serving them.
Prep Time: 15 minutes
Cook Time: 20 minutes
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