I spent a lot of time with my own thoughts this summer. Yes, of course Matt + I would bike together more often than not, sometimes we’d just pedal and enjoy the quiet, sometimes Matt would sing made up songs without end and I’d try to tune him out and – if that failed – try to sing along. Sometimes we’d slowly take our own rhythm and I’d fall behind, just lost in my own day dreams. I remember spending some mornings going through Norway, winding through the fjords, not seeing Matt in the distance but knowing he wasn’t that far ahead, feeling solo but comforted all at the same time. And then some days, when I was lucky, I’d turn a corner and see him sitting at a picnic table in front of the sea, boiling water for our lunchtime pasta with the road map open on the table and, in that moment, I had all I could ever want. Well, almost.
We’d often get to chatting about our thoughts during our mornings alone, Matt would always drift towards adventures, the north, a log cabin, kayaking, dogs, and anything the like. And for me – brownies. Simple and predictable. I’d find myself daydreaming about baked goods and cakes and soups and also – hummus. I never complained about our lack luster travel diet, but it only seemed to fuel my imagination about all the things that I wanted but couldn’t have, make or bake. I jotted down the recipe for these brownies one day while waiting for our pasta to cook, and when I finally got around to making them here at home, they tasted exactly like what I had been dreaming about for so long. Fudgey, chocolatey, nutty and just a little salty.
Matt has just taken off for a winter back in Scandinavia, and here I am eating my feelings in a big pan of brownies. I made them again after he left, baking just seemed like the right thing to do. I’m actually feeling more excited than anything really, he’s off on such a great adventure that I know he’s going to love and I’m here surrounded by friends and family to eat brownies with all winter. I guess right know it’s all I could ever want. Well, almost.
Sending brownies + love for your week ahead x
SESAME + SEA SALT DARK CHOCOLATE BROWNIES
These are everything. They’re nutty and fudgey and salty and sweet and bursting with rich chocolate flavor. They are easy to whip up and don’t take too long in the oven. If you can, let these brownies cool completely, even over night. I love the flavor and texture so much more the following day. But if you must eat them warm, keep it a-la-mode with a scoop of your favorite ice cream.
I buy my tahini at a middle eastern supermarket in our neighborhood. It comes in massive jars and is much cheaper than anything at the health food store. The tahini I use here is pretty thin in consistency, easily pourable and great for drizzling. If you find yours to be to a bit thick I might recommend melting it through with the coconut oil in order to get the right texture for the brownies.I would love your feedback for this one so let me know if you try it.
Brownies will keep in a sealed container for a few days, or longer in the fridge.
Makes 9 square brownies. Vegan + Gluten Free.
1 + 1/4 cup rolled oats (gluten free if necessary)
1/2 cup good quality cocoa powder
1/2 teaspoon baking powder
1/4 teaspoon fine grain sea salt
1/3 cup melted coconut oil
1 tablespoon ground chia seeds
1/4 cup unsweetened almond milk (or nut milk of choice)
3/4 cup pure maple syrup
1/3 cup tahini (sesame paste)
Flaky sea salt to finish
Preheat oven to 350 F / 175 C
Line an 8 x 8 square baking dish with parchment paper.
Place oats in a blender or food processor and pulse until it becomes a coarse meal, a few bigger pieces are ok, I like the texture it adds.
Place oat flour, cocoa powder, baking powder, salt and chia seeds in a medium bowl and whisk together until well combined. Melt coconut oil in a small pot. Once melted whisk in almond milk, tahini and maple syrup. Pour wet ingredients into dry mix and fold to gently to incorporate. Spread batter out into prepared baking dish and even out the top. It will be pretty thick so it might need some help getting to the corners. Sprinkle with flaky sea salt and bake in the oven for 10-15 minutes or just until set around the edges but still a little soft in the center. The brownies should be soft but firm on top. Remove from oven and let cool completely before slicing. I actually love the taste of these even better the next day, they get softer and fudgey-er, just screaming for a big scoop of ice cream.
Let me in on your kitchen creations – tag your photos #happyheartedkitchen and share the love!