Perfect Lenten Chocolate Brownies!
With this butter and egg free lenten chocolate brownies method you can enjoy them during the easter lent totally guilt free.
- 150g tahini (5.3 0z.)
- 150g orange juice (approx. 3 oranges / 5.3 oz.)
- 50g cognac (1.8 oz.)
- 200g dark couverture chocolate (7 oz.)
- 150g all purpose flour (5.3 oz.)
- 1/2 tsp baking powder
- 150g icing sugar (5.3 oz.)
- 100g walnuts, whole or roughly chopped (3.5 oz.)
- zest of 1 orange
- To prepare these delicious Lenten chocolate brownies, start by melting half of the chocolate (100g). To melt the chocolate it is best to use a bain-marie (or double boiler), a piece of equipment used to heat the chocolate gently and gradually to fixed temperatures so that it doesn’t burn. When done, set aside for 5 minutes to cool down.
- In a large bowl add the tahini, orange juice and cognac and whisk to combine. Pour in the melted chocolate and whisk again until incorporated. Add the flour, the baking powder and sugar and blend with a spatula, folding gently the mixture with light circular movements from the bottom up. You don’t want to overwork the mixture. Add the chopped walnuts and the rest of the chocolate (cut in pieces) and blend.
- Preheat the oven to 180C. Line one square baking tin (approx. 22*22cm) with parchment paper and grease with vegetable oil. Dust with cocoa powder and get rid of the excess cocoa. Tip in the brownie mixture in an even layer.
- Bake the brownies in preheated oven for about 25 minutes, until they have formed a shiny and dry slightly cracked layer but are still moist underneath (be careful not to over bake them). Set aside to cool down for about 20-30 minutes.
- Serve these delicious Lenten chocolate brownies, while still warm with melted couverture and fresh strawberries. Enjoy!
If you just fancy a much healthier and dare I say much tastier brownie method this is the one for you! Components 150g tahini (5.3 0z.) 150g orange juice (approx. 3 oranges / 5.3 oz.) 50g cognac (1.8 oz.) 200g dark couverture chocolate (7 oz.) 150g all purpose flour (5.3 oz.) 1/2 tsp baking powder 150g icing sugar (5.3 oz.) 100g walnuts, whole or roughly chopped (3.5 oz.) zest of 1 orange Method To prepare these delicious Lenten chocolate brownies, start by melting half of the chocolate (100g). To melt the chocolate it is best to use a bain-marie (or double boiler), a piece of equipment used to heat the chocolate gently and gradually to fixed temperatures so that it doesn’t burn.
When done, set aside for 5 minutes to cool down. In a large bowl add the tahini, orange juice and cognac and whisk to combine. Pour in the melted chocolate and whisk again until incorporated.
Add the flour, the baking powder and sugar and blend with a spatula, folding gently the mixture with light circular movements from the bottom up. Add the chopped walnuts and the rest of the chocolate (cut in pieces) and blend.
Line one square baking tin (approx. 22*22cm) with parchment paper and grease with vegetable oil. Dust with cocoa powder and get rid of the excess cocoa.
Bake the brownies in preheated oven for about 25 minutes, until they have formed a shiny and dry slightly cracked layer but are still moist underneath (be careful not to over bake them). Set aside to cool down for about 20-30 minutes.
Serve these delicious Lenten chocolate brownies, while still warm with melted couverture and fresh strawberries.
