How to cook
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.
Sprinkle the keto chocolate brownie with coarsely ground walnuts and put it in the fridge to set.