No-Bake Lenten Chocolate Brownies with Tahini and Orange
Rich, fudgy, and totally egg- and butter-free, these Lenten brownies are a guilt-free indulgence perfect for Easter or any time you crave a healthier chocolate fix.
- Prep10 min
- Cook25 min
- Total35 min
- DifficultyEasy
- Servings16
These brownies get their incredible moisture and richness from tahini (sesame paste) and fresh orange juice, with a splash of cognac for depth. Dark couverture chocolate does double duty: half is melted into the batter, the other half is chopped and stirred in for pockets of gooey chocolate.
The result is a shiny, cracked top with a fudgy, tender interior—no butter or eggs needed. They’re naturally dairy-free and perfect for Lent, but so delicious you’ll make them all year round.
Ingredients
Servings
Converted amounts are rounded.
Method
- Start by melting half of the chocolate (100g). Use a bain-marie (double boiler) to gently heat the chocolate without burning it. Once melted, set aside for 5 minutes to cool slightly.
- In a large bowl, whisk together the tahini, orange juice, and cognac until smooth. Add the melted chocolate and whisk again until fully incorporated.
- Add the flour, baking powder, and icing sugar to the bowl. Fold gently with a spatula using light circular motions from the bottom up, being careful not to overmix.
- Chop the remaining 100g of chocolate into small pieces. Add the chopped chocolate and walnuts to the batter and fold until evenly distributed.
- Preheat the oven to 350°F. Line a 22x22 cm (9x9 inch) square baking tin with parchment paper, grease lightly with vegetable oil, and dust with cocoa powder. Tap out any excess cocoa.
- Pour the brownie mixture into the prepared tin and spread it into an even layer.
- Bake for about 25 minutes, until the top is shiny, dry, and slightly cracked, but the brownies are still moist underneath. Be careful not to overbake.
- Remove from the oven and let cool in the tin for 20–30 minutes. Serve warm, optionally with melted couverture chocolate and fresh strawberries.
💡 Tips
- For a non-alcoholic version, replace the cognac with an equal amount of orange juice or water.
- Make sure the melted chocolate is not too hot when adding to the tahini mixture to avoid curdling.
- Store leftover brownies in an airtight container at room temperature for up to 3 days.
Inspired by a recipe from My Greek Dish