This vegan tahini brownie recipe is the perfect solution to satisfy any sweet cravings- they have fudgy gooey texture and have the perfect balance of sweet and saltiness
Preheat oven to 180°C and line a 8 inch square pan with baking paper
Slowly add the cocoa powder in ¼ cup increments, and whisk until smooth. Scrape down the sides of the bowl to make sure everything is combined. Whisk in flax eggs, vanilla, plant milk and salt. Add in the Huel powder (or protein powder/flour) and use a spatula to fold it in until well-incorporated.
Add more plant milk/huel powder if the mix is looking to thick/runny, respectively.
Fold in the halva, then transfer the mix into the prelined baking dish. Bake for 20-25 mins.
Combine the tahini, icing sugar and plant milk and whisk until you get a smooth texture. Add more plant milk if necessary.
Once the brownies have completely cooled, drizzle over the tahini icing then sprinkle over the sesame seeds- enjoy!