Whether you want this brownie to be fudgey or more cakey is up to you. You are in Control!
Any which way you decide to go, its all delicious, the earthiness of Tahini, the depth of carob and the decadence of chocolate, these brownies incorporate all pleasures for your palate to enjoy. Try this and you will come back again for more!
Preheat oven to 350°F / 180 °C. Line a 20 cm square baking pan parchment paper, or grease with butter, and set aside.
In a large mixing bowl or stand mixer, beat the eggs and sugar until well combined and fluffy. Add the carob molasses and beat again to combine, then add the melted butter and tahini and mix until smooth.
In a separate bowl, mix together the dry ingredients (flour, cocoa powder, baking powder and salt) and add to the carob & tahini mix. Beat until dry ingredients are thoroughly incorporated; if using a stand mixer or electric whisk, start at the lowest speed and increase once most of the flour mix is folded in. This stops the dry ingredients flying out of the mixing bowl!
Transfer the batter to the prepared baking pan. Use a spatula to spread it evenly into the corners and create a reasonably smooth surface.
Bake for 20 minutes for a fudgey texture or 25 minutes for a more cake-like finish.
Remove from oven, leave to cool in the pan for a few minutes, then lift out onto a wire rack. Baking parchment makes this task easier, as you can grab the paper at the sides and lift the entire cake up and out.
Once cool, transfer to a chopping board and cut into squares in the desired size.
