I probably shouldn’t be posting brownie recipes immediately after opening up a contest for brownie recipes. ? I couldn’t resist.
Is anyone else kind of obsessed with tahini? I can’t seem to get enough of it lately. I use it to make salad dressings, in smoothies, on oatmeal. All the tahini, all the time.
It’s definitely an acquired taste. I honestly did not like it at first. I found it unpleasantly bitter. I think all the salads I had with homemade tahini-balsamic dressing helped me learn to love its flavor.
Anyway, peanut butter brownies are a popular choice, but I wanted to try it with tahini. My instincts were right; this was lovely.
P.S. Instead of eating this for breakfast, I stored it in the fridge and then crumbled a bit of it into banana nice cream to make a brownie blizzard, which I then drizzled with more tahini. ??? You’re welcome.
- CONTEST: Enter a submission for the next brownie baked oatmeal idea for a chance to be featured as a guest post! Deadline is March 29th.
- [vids] Brandon Stanton (of Humans of New York) gave a raw and emotional interview about a certain GOP presidential candidate, and it’s a must-see.
- [tunes] Kendrick Lamar’s new untitled unmastered. album is so good. ?
What you'll need:
- 1/2 cup's worth of peeled and diced zucchini*
- 1/4 cup milk of choice, or water
- 1/2 cup rolled or quick oats
- 1/2 tsp vanilla extract (or vanilla bean paste)
- 2-3 tsp maple syrup
- 4 tsp cocoa powder
- 1/4 tsp baking powder
- pinch of salt
- 1-2 tbsp tahini
How to make it:
- Preheat the oven to 350 F and spray a single-serving ramekin with non-stick spray.
- Puree all ingredients except the tahini together in a food processor. If it's too dry, add more milk one teaspoon at a time until it reaches a nice batter consistency. If it's too watery, add a little bit of oats. (It should not be as thick as cookie dough).
- Transfer mixture to prepared ramekin. Swirl in tahini on top. Make sure you're using thicker tahini and not the super liquidy part (stirring your tahini beforehand will help). Transfer to the ramekin and bake for 22-25 minutes, or until it no longer looks “wet” on top.
Just an FYI:
You can sub any other puree in place of the zucchini. Possible options include half a mashed banana, 1/3 cup pumpkin puree, or 1/3 an avocado, mashed. I like to use yellow squash instead of zucchini because you can leave it unpeeled and it won't leave green streaks.