Ingredients
Hint:
Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:
Betty Bossi Koch-Center
kochen@bettybossi.ch
Dry ingredients
Brownie mixture
Frosting
Utensils
One square springform pan (approx. 24 x 24 cm), lined with baking paper.
How it's done
Dry ingredients
Mix the flour, salt, sugar and cocoa powder in a bowl.
Brownie mixture
Place the chocolate in a thin-sided bowl and suspend over a gently simmering bain-marie, ensuring that the bowl does not touch the water. Melt the chocolate and stir until smooth. Dissolve the coffee in boiling water. Add the chocolate, coffee, almond milk and oil to the dry ingredients, mix until smooth. Transfer the mixture to the prepared tin.
To bake
Approx. 30 mins. in the centre of an oven preheated to 180°C. Remove from the oven, allow to cool slightly, remove the tin frame, slide onto a cooling rack and leave to cool completely.
Frosting
Puree the tahini and butter in a blender for approx. 4 mins. until smooth. Add the icing sugar and salt, puree for approx. 3 mins. Cut the brownies into slices, top with the frosting, sprinkle with the sesame seeds.
| Tip: | Cover and chill the frosted brownies for approx. 2 hrs. for firmer frosting. |
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