How to make
Mix the dry ingredients first. Beat the eggs and add the tahini, then the dry mixture and walnuts. I added the essence at the end.
Pour the mixture in a 20x25 cm tray onto baking paper. Bake in a preheated oven at 360°F (180 degrees) for about 30 minutes.
I make the coffee and leave it to cool while the chocolate brownie is being baked. When I take it out of the oven, I pour the coffee over it and while it cools down, I make my glaze.
Melt the chocolate and butter over low heat or in a water bath. Pour it over the cooled keto brownie, but cut it into rectangles beforehand.
Sprinkle the keto chocolate brownie with coarsely ground walnuts and put it in the fridge to set.
