Rich, decadent and chocolatey, these brownies are perfect for the whole family to enjoy. And the best part is that although tahini is not always a favourite amongst kids, in this recipe, they will gobble it up and be none the wiser. But that’s not all. We have also added Protein+ Choc and blended in Veggies+ with the tahini for more nutrient impact. Tahini is rich in calcium, Protein+ Choc delivers a whammy of protein, iron and probiotics, and Veggies+ provides 15 veggies and supercharged greens plus B vitamins, folate and more. So now, when your kids are gobbling up these delicious, sweet and satisfying brownies, you can rest in the knowledge that they’re benefitting from boosted nutrition with every mouthful. And if that’s still not convincing enough, simply swap out the tahini for peanut butter!!
Contains: Nuts, Sesame
1 ½ cup (180g) almond meal
1/3 cup (80ml) tahini
½ cup (125ml) maple syrup
½ tsp (2g) baking soda
Pinch sea salt (0.5g)
2 tbs (30g) Wholesome Child Protein+ Choc
½ cup (50g) raw cacao
1-2 tbs (30g) Wholesome Child Veggies+
½ cup (125ml) maple syrup
¼ cup (60ml) tahini (or nut butter)
1 tbs (20ml) coconut oil, melted
125g dark chocolate
¼ cup (50g) coconut oil
½ cup (75g) coconut sugar
1 cup (100g) almond meal
¼ cup (45g) Wholesome Child Protein+ Choc
1 cup (250ml) smooth peanut butter
To make the cookies
Preheat oven to 180°C and line a baking tray with baking paper.
Combine all ingredients in a medium-sized bowl and stir until smooth.
Spoon out tablespoons of dough and form into balls.
Place them onto the baking tray and flatten with your hands (if dough seems too sticky, oil your hands with coconut oil before working with the dough).
Bake for 10 mins. Cookies will come out soft and then harden and crisp once cool. For crispier texture bake for 5 mins longer.
To make the choc spread
Place all ingredients in a medium-sized bowl, and using a hand-held blender, blend until a smooth consistency is reached.
If the spread is too thick, add a tablespoon of water and keep adding until desired consistency is reached.
To make the brownie batter
Preheat oven to 180°C and line a 20 x 20 cm baking dish with baking paper.
In a medium-sized bowl, combine all dry ingredients.
Melt the dark chocolate and coconut oil in a heat proof bowl over a pot of simmering water. Set aside and allow to cool for a few mins.
In a large bowl, place the eggs and the coconut sugar and mix with a handheld mixer or stand mixer until fluffy and pale (5 mins).
Slowly add in the melted chocolate and whisk until it is fully incorporated.
Sift the dry ingredients into the batter and fold in gently with a spatula until well combined and smooth.
Take a third of the brownie batter and pour it into the prepared baking dish and smooth the top using a spatula.
Top that layer with a layer of chocolate spread.
Pour another third of the brownie batter on top and smooth the top again.
Layer as many cookies that will fit on top of the batter in a single layer.
Continue with a layer of smooth peanut butter.
Pour the last third of brownie batter evenly over the peanut butter and bake in the oven for 30 mins or until a cake tester comes out clean.
Allow to cool for an hour before slicing into it.
Serving and storing leftovers: Serve immediately, store in an airtight container in the fridge for up to 6 days or freeze for up to 4 months.
Allergy advice and simple swaps: