These irresistible Lenten chocolate brownies deliver pure indulgence without compromising dietary restrictions.
Perfectly balancing rich chocolate flavor with a fudgy texture, each heavenly square packs just 251 calories while staying true to Greek fasting traditions.
Ready in just 35 minutes, these dairy-free treats offer a wholesome twist with 4.4g of protein and minimal saturated fat.
Whether you’re observing Lent or simply seeking a healthier dessert option, these brownies promise to satisfy your sweet cravings.
Ingredients for Perfect Lenten Chocolate Brownies
- Tahini: 150g, provides richness and nutty flavor
- Orange Juice: 150g, freshly squeezed from about 3 oranges
- Cognac: 50g, adds depth and warmth
- Dark Couverture Chocolate: 200g, premium quality for best results
- All-Purpose Flour: 150g, sifted for smoother texture
- Baking Powder: 1/2 tsp, for perfect rise
- Icing Sugar: 150g, for sweetness and texture
- Walnuts: 100g, whole or roughly chopped for crunch
- Orange Zest: from 1 orange, for enhanced citrus aroma
Step-by-Step Instructions
- Chocolate Preparation: Melt 100g chocolate in a bain-marie until smooth. Let cool for 5 minutes.
- Mix Wet Ingredients: Whisk tahini, orange juice, and cognac in a large bowl until well combined.
- Combine Mixtures: Add melted chocolate to wet ingredients and whisk thoroughly.
- Add Dry Ingredients: Fold in flour, baking powder, and sugar using gentle circular movements.
- Final Additions: Incorporate walnuts and remaining chocolate pieces.
- Prepare Baking Tin: Line 22x22cm tin with parchment, grease, and dust with cocoa powder.
- Bake: At 180C for 25 minutes until top is shiny with slight cracks.
- Cool: Let rest for 20-30 minutes before serving.
- Serve: Enjoy warm with melted chocolate and fresh strawberries!
Cooking Techniques
The bain-marie method is your friend when melting chocolate! Simply fill a pot with a small amount of water, place a heat-safe bowl on top (making sure it doesn’t touch the water), and let the steam do its magic.
Keep the heat low and stir occasionally. This gentle method stops your chocolate from burning and keeps it smooth and glossy.
A helpful tip: chop your chocolate into similar-sized pieces before melting for even results.
How to Tell When They’re Done
Getting the perfect brownie texture is all about timing. Look for that shiny, slightly cracked top – it’s like a little window telling you they’re almost ready!
The center should still feel a bit soft when you gently press it with your finger. If you’re not sure, it’s better to take them out a minute early rather than late.
They’ll keep cooking a little as they cool, and slightly underbaked is better than dry brownies.
Storage Tips
These Lenten brownies stay fresh in an airtight container at room temperature for 3-4 days. Place a piece of parchment paper between layers if you’re stacking them.
Want to save them longer? Pop them in the freezer for up to 2 months! Just wrap them well in plastic wrap and foil. Let them thaw at room temperature for about an hour before eating.
Serving Ideas
While these brownies are amazing on their own, try warming them up for 15 seconds in the microwave to make them extra gooey!
Besides the suggested strawberries, they’re lovely with a scoop of dairy-free ice cream, a sprinkle of powdered sugar, or a handful of fresh raspberries.
For a fancy touch, drizzle some warmed tahini on top – it adds a beautiful nutty flavor that matches perfectly with the chocolate.
Perfect Lenten Chocolate Brownies
Equipment
- bain-marie (double boiler)
- 22x22cm square baking tin
- Parchment Paper
Ingredients
Main Ingredients
- 150 g tahini (5.3 oz.)
- 150 g orange juice (approx. 3 oranges / 5.3 oz.)
- 50 g cognac (1.8 oz.)
- 200 g dark couverture chocolate (7 oz.)
- 150 g all purpose flour (5.3 oz.)
- 1/2 tsp baking powder
- 150 g icing sugar (5.3 oz.)
- 100 g walnuts whole or roughly chopped (3.5 oz.)
- 1 orange zest
Instructions
- To prepare these delicious Lenten chocolate brownies, start by melting half of the chocolate (100g). To melt the chocolate it is best to use a bain-marie (or double boiler), a piece of equipment used to heat the chocolate gently and gradually to fixed temperatures so that it doesn’t burn. When done, set aside for 5 minutes to cool down.
- In a large bowl add the tahini, orange juice and cognac and whisk to combine. Pour in the melted chocolate and whisk again until incorporated. Add the flour, the baking powder and sugar and blend with a spatula, folding gently the mixture with light circular movements from the bottom up. You don’t want to overwork the mixture. Add the chopped walnuts and the rest of the chocolate (cut in pieces) and blend.
- Preheat the oven to 180C. Line one square baking tin (approx. 22*22cm) with parchment paper and grease with vegetable oil. Dust with cocoa powder and get rid of the excess cocoa. Tip in the brownie mixture in an even layer.
- Bake the brownies in preheated oven for about 25 minutes, until they have formed a shiny and dry slightly cracked layer but are still moist underneath (be careful not to over bake them). Set aside to cool down for about 20-30 minutes.
- Serve these delicious Lenten chocolate brownies, while still warm with melted couverture and fresh strawberries. Enjoy!