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Yes. I know. A new recipe for brownies. Say what you will, but I feel like brownie recipes can never truly get old. They are always waiting to be reinvented, because everyone loves a good brownie, and every recipe developer loves to reinvent the wheel. So here I am.
I kind of stumbled upon this recipe by virtue after stumbling on an old bag of sesame flour my Mum bought me. I’m all about new grain free flours, and I’m not about waste, so decided I needed to use up the sesame flour somehow. I’d used tahini in baking before, but I’d never just straight up replaced flour with the humble sesame seed. As it turns out, it lends a delightfully sesame hit to baking, one that I’d never quite achieved in my past attempts to make halva brownies (see previous note on reinventing the wheel)
While a bag of sesame flour (if you are niche enough to have one) lends a very subtle flavour, freshly toasted and processed sesame seeds create a very rich, pungent sesame taste. I’m yet to test the recipe with untoasted sesame seeds, but I imagine it would work in much the same way, perhaps on a more subtle level.
Gluten free sesame brownies
FOR THE BROWNIES:
- ½ cup sesame flour
- ½ cup cacao
- 4 tablespoons maple syrup
- 1 tablespoon coconut sugar
- 1 teaspoon salt
- 100 g butter
- 50 g dark cooking chocolate cut into small chunks (optional but delicious)
- 2 eggs
- ¼ cup milk I used both lactose free and almond
- ½ teaspoon baking powder
- Preheat the oven to 180 degrees Celsius. In a large mixing bowl, combine the sesame flour and cacao, and set aside.
- In a small saucepan, combine the butter, coconut sugar, maple syrup and salt, and cook over a medium heat until it begins to bubble. Remove from the heat.
- Add the eggs and milk to the sesame and cacao, and mix thoroughly until a batter forms. Add the melted butter mixture, and continue to stir until well combined. Finally, mix in the baking powder, and the dark chocolate chunks.
- Pour the brownie mixture into a greased and lined square baking tin, and pop in the oven for 10 minutes. You can cook them for up to around 12, but at the ten minute mark the brownies are cooked while still retaining a super squidgy interior. Allow to cook slightly before cutting and serving.