Tahini | Sour Cherry | Sourdough Brownies
Makes 16 brownies
(20 minutes prep, 30 minutes cooking)
It seems as though through the Lock Down everyone become genius bakers and bread makers, producing perfect crusty sourdough loaves with gorgeous airy holes.
With more and more sourdough starter being discarded, it has been fabulous coming up with recipes to use it in. Crumpets, flapjacks, pizzas and these tremendously gooey and ever so slightly savoury brownies.
I’ve used less sugar than your average brownie and accompanied with the savoury nutty tones from the tahini makes these really different. Every now and then a pocket of sour cherry will explode in your mouth, making for a glorious sharp surprise.
180g aquafaba (drained from a 400g tin of chickpeas)
150g brown sugar (blitzed until fine in a Nutri-Bullet or processor)
100g plant-based flora (or vegan block butter alternative)
200g dark chocolate (70 % or higher)
200g sourdough starter discard
150g ground almonds
2 tbsp coco powder
2 tbsp cornflour
1 tsp bicarbonate of soda
1/4 tsp salt
15 sour cherries halved
10 tsp tahini
You will need a 25cm x 25cm baking dish, lined with greaseproof paper.
Pre-heat your oven to 200°C gas/180°C fan, grease and line a baking dish, I use a 25cm x 25cm and they came out nice and thick, about 1 inch.
Using a stand mixer with a ballon whisk attachment on a medium to high speed, whisk the aquafaba until stiff, white and fluffy, about 7 minutes. It will look very similar to egg whites. Spoonful by spoonful slowly add the brown sugar until it is all incorporated. Increase the speed to the highest setting and whisk for a further 2 minutes until the mix holds stiff firm peaks. It should look shiny, bright white and smooth.
Meanwhile melt the butter and chocolate slowly in a heatproof bowl over simmering water. Mix in the sourdough discard. Add a few spoonfuls of the meringue to the chocolate mix to loosen it, then gently fold through the rest being careful not to knock any air out.
Sift the dry ingredients into a separate bowl and mix to combine, fold into the wet chocolate mix. It should be pillowy and light. Pour into the baking dish and intermittently add spoonfuls of tahini. It will slightly sink to the bottom. Using a chopstick swirl the tahini around to create a marbled pattern on the surface of the brownies. Add the sour cherry halves so each brownie will get at least one.
Bake for 25 - 30 minutes. The top will look matte and if you insert a chopstick it should come out gooey, not runny or raw. Leave to cool and set as they will be easier to slice.