Ultra Small Batch Olive Oil Brownies With TahiniShare Pin It Print This Recipe
This ultra small batch brownie recipe makes just 4 rich and chocolatey brownies, perfect size for 1-2 people, and can easily be a scaled up! And it requires no eggs or butter – vegan! La Tourangelle Organic Extra Virgin Olive Oil provides a lovely flavor and amazing texture.
⅓ cup all-purpose flour
¼ cup cocoa powder
¼ tsp baking soda
¼ tsp salt
¼ cup sugar
1 tbsp brown sugar
½ tsp vanilla
3 tbsp hot coffee or hot water
2 tbsp tahini or other loose nut butter
Flakey salt – optional topping
Non-stick spray – La Tourangelle Avocado Oil Spray
Preheat the oven to 350 degrees.
Combine flour, cocoa powder, baking soda, salt, olive oil, sugar, brown sugar, vanilla, and hot coffee or water in a small mixing bowl. Mix with a rubber spatula until smooth. The batter will be thick.
Spray 4 molds of a cupcake tin with non-stick spray. Divide the batter between the 4 molds. Top each brownie with ½ tsp of tahini. Swirl with a toothpick.
Bake the brownies for 20-22 minutes. Remove the brownies from the oven and top with a sprinkle of flakey salt. Allow the brownies to cool for at least 20 minutes before removing from the mold. Since there is no egg in the recipe, they are a little crumbly when fresh out of the oven. Allowing them to cool helps the brownies stick together.
Run a small knife around the edge of the brownies and then carefully release the brownies. Enjoy!
Recipe & Photo by Kristina Cho of @eatchofood