As I was drooling over Chef Joumana Accad’s Lebanese recipes on her website TasteOfBeirut.com, I came across her brownie recipe that features tahini as the fat of choice and grape molasses in place of refined sugar. Every ingredient in this vegan brownie recipe is a healthier step above traditional brownie ingredients.

World’s Healthiest Brownie

If you don’t have grape molasses, swap in carob or date molasses or raw brown cane sugar. Chef Accad says, “This brownie has a soft and velvety crumb, a deep chocolate flavor with undercurrents of a dark nutty caramel.” Works for me! 

Makes 12 brownies
               
Ingredients:

• 150 grams tahini, stir the jar then pour
• 150 grams freshly-squeezed orange juice
• 2 tablespoons grated orange rind
• 125 grams 60% chocolate chips, melted in the microwave
• 150 grams grape molasses (or date or carob molasses)
• 150 grams Whole-wheat pastry flour
• 2 teaspoons baking powder
• 1/2 teaspoon of salt

Directions:

1. Preheat oven to 350 degrees F. and spray a 9-inch square baking pan with parchment.
2. In a large bowl, combine tahini, orange juice, and orange rind. Stir in melted chocolate and grape molasses.
3. In a medium bowl, mix the flour, baking powder and salt.
4. Transfer flour mixture into the brownie bowl through a sifter. Stir until the flour mixture is no longer visible.
5. Transfer the brownie batter to prepared baking pan. Bake for about 20 minutes for fudgy brownies and about 23 minutes for cakey brownies.
6. Cool for a few minutes then slice and serve.

More tasty vegan dessert recipes!