Chocolate Date Brownies with Tahini Ice Cream and Tahini Kahlúa Fudge
These fudgy, rich chocolate date brownies are paired with the creamy, nutty goodness of tahini stracciatella ice cream, and are drizzled with a luscious tahini Kahlúa fudge sauce.
Ingredients
For the brownies
- 160 grams Medjool dates pitted and roughly chopped
- 3/4 tsp baking soda
- 100 grams butter cubed
- 100 grams dark chocolate roughly chopped
- 2 eggs
- 75 grams maple syrup
- 100 grams sugar
- 1 tsp vanilla extract
- 125 grams self-raising flour
- 0.5 tsp salt
- 1 handful chocolate chips optional
For the tahini Kahlúa fudge
- 50 grams tahini
- 2 tbsp Kahlúa
- 2 tbsp maple syrup
- 2 tbsp cocoa powder
- 0.5 tsp vanilla extract
- a pinch sea salt flakes
Ice cream
- 1 tub Milad tahini stracciatella ice cream or any kind you love
Instructions
Brownies
- Preheat the oven to 180°C (360°F) and line a 20x20cm brownie tin with parchment paper.
- Boil the dates in 150ml water, stirring frequently, until they become a soft puree. Take off the heat and add baking soda.
- Melt the butter and chopped chocolate together au bain-marie, and set aside to cool a little.
- Beat the eggs, maple syrup, sugar and vanilla extract with an electric hand mixer until it’s light and thick.
- Carefully stir through the chocolate and butter, and then carefully add the flour, salt and chocolate chips (if using) until just incorporated. Don’t overmix.
- Pour this mixture into the prepared tin and bake for 20 to 25 minutes. Leave to cool in the tin.
Fudge sauce
- Mix all the ingredients well.
To serve
- Cut out a piece of brownie, add a big scoop of Milad tahini stracciatella ice cream on top, drizzle over the Kahlua tahini fudge, and you’re all set. Enjoy!