Chocolate Cake Brownies with Chocolate Tahini Ganache
Chocolate on chocolate is one of lifes greatest things no? Soft, light, rich, these chocolate cake brownies are super simple to make but still taste amazing. The ganache I’ll be honest is my favourite part. Just 3 ingredients and SO DAMN GOOD. UMF. I could eat it by the spoon, happily.
Prep time: 15 minutes | Total time: 35 minutes
1 1/2 cups spelt flour
1/2 tsp cinnamon
4 tbsp cacao powder
1/2 tsp baking powder
1/2 tsp baking soda
1 tbsp coconut oil, melted
2-3 mashed overripe bananas
1/2 cup maple syrup
1tsp vanilla extract
1tbsp peanut butter
For the chocolate ganache:
1 tin coconut cream
1 bar 70% dark chocolate
1 tbsp tahini
Start by preheating your oven to 180C and lining a square baking tray with parchment paper.
Next, add your dry ingredients into a bowl and mix well. In a separate bowl, do the same for your wet ingredients.
Combine both the dry and wet ingredients together, stirring throughly to combine the mixture.
Pour into your baking tray and place into the oven for approx 10-15 minutes.
Note: the longer you leave them in for, the more ‘cakey’ they will become. For a more 'fudgy’ brownie, you want them to come out of the oven looking a little underdone (a skewer shouldn’t come out of the middle clean). Try 15 minutes to start and then place back in the oven for a few more minutes if needed.
Whilst the brownies are baking, make your chocolate ganache.
Heat the coconut cream over a gentle heat. After a minute or two, break up your chocolate into pieces and add to the coconut cream to melt. Once melted, take off of the heat and stir in the tahini.
Whisk the ganache with an electric whisk for approx 5 minutes. Pour into a bowl and place into the fridge to harden.
Once your brownies are done, leave to cool completely before topping with the ganache. Top with cacao nibs or any topping of choice.