Sour Cherry Molten Chocolate Brownies
Small banana-oat brownies with tahini, tart cherries, and soft dark chocolate centers. They are baked quickly so the edges set while the chocolate filling remains molten.
Instructions
-
Step 1
Heat the oven to 200°C. Line six wells of a muffin tin with paper or silicone liners.
-
Step 2
Combine the tahini with 50 gr of the dark chocolate in a small saucepan. Stir over low heat until smooth, then remove from the heat.
-
Step 3
Blend the banana and egg until smooth.
-
Step 4
Add the oats, baking powder, vanillin, and warm chocolate-tahini mixture. Blend until the oats are finely ground and the batter is uniform.
-
Step 5
Divide half of the batter among the six lined wells. Add the sour cherries and the remaining 30 gr dark chocolate evenly, then cover with the remaining batter.
-
Step 6
Bake until the tops and edges are set but the centers remain soft, 10–12 minutes. The batter surrounding the chocolate centers must reach at least 71°C.
-
Step 7
Cool the brownies in the tin for 5 minutes, then carefully lift them out and serve warm.
Nutrition (Estimated)
Food safety
Caution: medium
Prevent cross-contamination from raw egg, verify that the cherries are pitted, and bake the surrounding batter to at least 71°C. Let the brownies cool briefly before eating because the chocolate centers retain heat.
Risk factors
- Raw egg in the batter
- Potential cherry pits
- Very hot molten chocolate centers
Related recipes
-
TurkishHalalPaleoPescatarianVegetarianFlourless Moist Apple Cocoa Cake
A tender, naturally sweet apple and cocoa cake held together with eggs and baked without flour. Its texture is moist and slightly custard-like rather than crumbly.
-
TurkishHalalPescatarianVegetarianNo-Bake Tahini Oat Bars
Chewy gluten-free oat bars bound with tahini and honey, flavored with orange, dark chocolate, and poppy seeds, and finished with a cocoa-tahini layer.
-
Middle EasternTurkishHalalPescatarianVeganVegetarianPistachio Lokum
Traditional Turkish delight made by slowly cooking sugar syrup with cornstarch, then flavoring it with rose water and toasted pistachios. Makes about 36 bite-size pieces.
