a very original brownies recipe with a twist of authentic ingredients like tahini, dates and rose water.
Servings 16pieces
Ingredients
For the brownies batter:
- 2 tbsp. rose water
- 2 cups pitted dates*see notes
- ¼ cup warm water
- ½ cup apple sauce
- Pinch of salt
- 2 tbsp. tahini
- 1/3 cup of raw cacao powder
- 1/4 cup chocolate chunks *see notes
For the tahini frosting:
- 230 g of Greek yoghurtdrained overnight * (see notes)
- 2 tbsp. honey
- ¼ cup tahini
- ¼ tsp. grounded cardamom
- Pinch of salt
- 2 eggs
- 2 tbsp. corn flour
- ½ cup almond milk divided on two parts equal
For garnish:
- Dry edible rose petal
Instructions
For the brownies batter:
- Start by soaking the dates in the water and set aside
- Preheat oven on 180 C°
- Add the soaked dates with their water to the food processor and add the rose water and pulse until everything is mixed and you have a paste similar texture.
- Add the apple sauce, salt and cacao and mix all together.
- While the food processor is on, drizzle the tahini in the mixture and keep mixing until everything is one big sticky and wet dough.
- Add chocolate and mix it a little bit with a spatula or give it a few pulse until it is mix only.
- Pour into the baking sheet and bake for 25 to 30 min until the edge is dry.
- Remove from oven and let it cool for 10 min. then remove from tray and let it completely cool before adding any frosting or cutting.
For the tahini frosting:
- Start by preparing the egg mixture first so you give it time to cool down.
- In a pan on high heat, heat half of the almond milk until start to boil.
- Mix the corn flour with the other not heated part of the almond milk and add to the egg and whisk it well until you have a well-mixed mixture.
- Turn down the heat to the minimum under the almond milk pan and add the egg mixture while keep stirring.
- Keep whisking the egg mixture on low heat until it start to thicken , after it start to thicken give it 3 more minutes on the stove until it become a very thick mixture . Turn of the heat and set aside until completely cold before mixing the other ingredients.
- After the mixture is completely cold, in a deep bowl mix it with the tahini, honey, drained Greek yoghurt, salt and cardamom powder. Mix all with a spatula and very slowly so you don’t break up mixture don’t overdo it just mix enough until all it incorporated together.
For assembly and garnish:
- After the brownies is completely cooled down, spread the frosting on top of it and garnish with the edible roses.
- Cut into pieces and enjoy!
- These brownies should be stored in fridge for up to 4-5 days.
Notes
- you can use pitted dates or date paste that is very easy to find if you are living in a Arab country it is the same used in "maamoul" sweets
- for the chocolate i used dark orange flavored chocolate but you can use any chocolate of your taste but the orange flavored one is a very interesting option with this combination.
- for the Greek yogurt, i used a honey flavored organic Greek Yogurt and the night before i use a cheese clothe to drain the yogurt and get out must of the wheat out , you will have a "labneh" texture mixture or cream-cheese texture.