• These moist and soft brownies with a caramelised halva-like swirl are simply divine!
• Perfect dessert or afternoon snack.
• Very rich, satisfying and filling.
• Vegan and low in sugar.

Ingredients    Strong White Bread Flour, Organic 1kg (Marriages) 1.5 cup flour    Xylitol (1kg) - Sussex WholeFoods 0.75 cup xylitol    Organic Cacao Powder (1kg) - Sussex WholeFoods 8tbsp cacao powder    Panama Dark Chocolate, Organic 80g (Chocolate and Love) 1 dark chocolate bar    Barista Oat Drink 1 Litre (Oatly) 0.5 cup oat milk    Sunflower Oil, Organic 500ml (Clearspring) 0.5 cup oil    Light Tahini, Organic 270g (Meridian) 4tbsp tahini    Maple Syrup, Organic 250ml (Meridian) 3tbsp maple syrup    Ground Flaxseed, Golden 1kg (Sussex Wholefoods) 2tbsp ground flaxseed    Gluten-Free Baking Powder, Organic 250g (Sussex Wholefoods) 0.5tsp baking powder    Fine Pink Himalayan Salt 1kg (Sussex Wholefoods) salt (a generous pinch for topping + pinch for the brownie batter)

Other Ingredients

• 3tbsp water.

Method

1. Preheat your oven to 180°C.
2. In a cup, mix milled flaxseed with water and leave aside.
3. Put the tahini, maple syrup, 1tbsp of oat milk and a generous pinch of salt in a small bowl and mix well. Leave aside - this is your tahini swirl.
4. In a big bowl, combine all dry ingredients (flour, cacao, xylitol, baking powder and a pinch of salt).
5. In another bowl, mix oat milk with oil.
6. Chop your dark chocolate into big pieces.
7. Combine your dry and wet ingredients. Fold in the chopped chocolate.
8. Pour the chocolate batter into a baking tray.
9. Dollop tahini mixture over the top and swirl into the batter with a skewer or toothpick.
10. Place on the middle rack of your preheated oven and bake for 20 minutes. Turn the oven off and leave to cool inside your oven.
11. Remove from the oven once cooled and enjoy!