Carob molasses & tahini chocolate brownies

A Taste for_Carob Molasses_Chocolate Molasses and Tahini Chocolate Brownies_featureB

Carob molasses and tahini chocolate brownies

Combining the classical flavours of debs bi tahini (carob molasses mixed with tahini) and chocolate, this recipe takes inspiration from Beiruti blogger Joumana Accad, author of

Makes 36 squares


  • 2 large eggs
  • 120g Demerara or light brown sugar
  • 120g carob molasses
  • 60g unsalted butter, melted
  • 40g tahini
  • 200g plain flour
  • 30g cocoa powder
  • 1 tsp baking powder
  • ¼ tsp salt


Preheat the oven to 200C (180C fan-assisted). Line an 8-inch / 20cm square baking tin, and set aside.

In a large mixing bowl or stand mixer, beat the eggs and sugar until well combined and a little frothy. Add the carob molasses, mix well, then add the melted butter and tahini and mix until smooth.

Combine all dry ingredients, add to the wet mixture, and beat until dry ingredients are thoroughly incorporated; starting on the lowest speed if using a electrical appliance, and gradually increasing.

Transfer the batter to the prepared baking pan, spreading evenly and smoothing the top with a spatula.

Bake for 20 minutes for a fudgy texture or 25 minutes for a cakey finish. Remove from oven, leave to cool in the pan for a few minutes, then lift out onto a wire rack. Once cool, transfer to a chopping board and cut into squares.

Recipe © Kavita Favelle (

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