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–+ servings

Healthier Miso Brownies

These healthier miso brownies are fudgy, yet made with healthier ingredients like oats, ground almonds, flaxseed and cocoa powder. I went a step further to make them extra decadent by topping them with a simple tahini miso 'salted caramel' and dark chocolate layer. The result is something so deliciously irresistible! 
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Course Dessert
Servings 10
Calories 412 kcal

Ingredients
 
 

  • 65g oat flour*
  • 65g ground almonds
  • 55g caster sugar
  • 35g cocoa powder
  • Pinch of salt
  • 60ml tahini
  • 80ml oil or butter
  • 80ml milk
  • 1 egg or flax egg** see notes

For the miso tahini layer

  • 140g tahini
  • 40g coconut oil melted
  • 60ml maple syrup
  • 1 tsp white miso paste

For the chocolate topping

  • 80g dark chocolate
  • 2 tbsp tahini

Instructions
 

  • Preheat your oven to 180C/160C fan/350F.
  • Add the oat flour, ground almonds, cocoa powder, sugar and salt to a bowl, and mix to combine.
  • Add the egg/flax egg and pour in the tahini, oil/butter and milk. Mix to form a batter.
  • Transfer into a loaf tin (I used a 22×12 cm loaf tin) and bake for 20 minutes. Leave to cool completely in the tin.
  • In a small bowl, mix together the tahini, melted coconut oil, maple syrup and miso paste until you have a runny caramel like mixture.
  • Pour over the brownies whilst still in the tin, then freeze for around an hour.
  • Break up the dark chocolate into a heat-proof bowl and melt in the microwave for a minute or 2, stirring every 30 seconds until melted. Mix in the tahini.
  • Remove the brownies from the freezer and top with the melted chocolate mixture. Allow to set slightly in the fridge (don't let the chocolate harden much or else you'll find them difficult to slice).
  • Slice and enjoy!

Notes

* I make my own oat flour by blending plain oats (any kind) into a fine flour in a high-speed blender. Use gluten-free oats for a gluten-free recipe. 
** To make a flax egg, mix 1 tbsp milled/ground flaxseed with 3 tbsp warm water in a bowl and leave to set for 10 minutes.
Store your brownies in an air-tight container in the fridge for up to 4 days. Remove 5 minutes before serving. 

Nutrition

Calories: 412kcalCarbohydrates: 28gProtein: 9gFat: 32gSaturated Fat: 9gPolyunsaturated Fat: 12gMonounsaturated Fat: 10gTrans Fat: 0.01gCholesterol: 18mgSodium: 46mgPotassium: 322mgFiber: 4gSugar: 13gVitamin A: 57IUVitamin C: 1mgCalcium: 84mgIron: 3mg
Keyword brownies, chocolate recipe, dairy-free dessert, gluten-free dessert, healthy baking, healthy brownies, healthy dessert, tahini, tahini recipes, vegan brownies
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