OK, so maybe the title is a bit grandiose, but take a look at facts:
Omega 3 and 6, galore!
Calcium, lots of it!
Vitamin Bs, many many!
Fiber, oodles of it!
Fresh orange juice
Vitamin C, antioxidants, plenty!
Potassium, calcium, plenty!
Grape molasses (or date or carob molasses)
Iron, calcium, potassium, plenty!
Vitamins, antioxidants, galore!
- Antioxidants, plenty!
Whole-wheat pastry flour:
- Fiber, protein
- 1 cup of 60% chocolate chips (125 g.), melted in the microwave for one minute
- 2/3 cup of tahini (light-colored, 150 g.), stir the jar first and pour
- 1 1/4 cup of whole-wheat pastry flour (150 g.)
- 2 teaspoons of baking powder
- 1/2 teaspoon of salt
- 2/3 cup of grape molasses (or date or carob molasses) (150 g.)
- 2/3 cup of freshly squeezed orange juice (150 g.)
- 2 Tablespoons of orange rind (20 g.)
NOTE: If unable to source the molasses, substitute 1 cup of granulated raw sugar and reduce the flour to one cup only.
Most importantly, what does it taste like?
Crumb: Soft, velvety
Taste: Chocolaty with an orange essence and a faint taste of dark caramel
Texture: Cake-like, melt-in-the mouth, rich and creamy
One-bowl method, no need for a mixer.
- Assemble all the ingredients. In a bowl, transfer the tahini, add the orange juice and orange rind, melted chocolate and the grape molasses and stir.
- Mix the flour, baking powder and salt. Transfer into the brownie bowl through a sifter. Stir until the flour mixture is no longer visible. Transfer the brownie batter into a pan lined with parchment paper. Bake in a preheated 350F oven for about 23 minutes. Check by inserting a toothpick into the cake; if dry or almost dry, it is done and the cake will be cakey; if you like it fudgy, check after 20 minutes and see how wet the batter is; it should stick but be thick. Cool a few minutes and serve with Lebanese caramel if desired.
To drizzle Lebanese caramel on your brownies, please click here for the recipe.
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