Happy Anniversay!!

Wow, today is the day—Kouzounas Kitchen turns 12!
It’s crazy to think about how far this journey has come. Honestly, when I first started, I never imagined it would turn into what it is today. But I guess that’s how most bloggers’ journeys begin: full of surprises and hard work behind the scenes. And that’s something I think we should all talk about more!

When I launched Kouzounas Kitchen, I knew I wanted to dedicate it to my yiayia, and that’s exactly what I did. Many people ask me why I spelled it “Kouzounas” instead of the usual “Kouzina,” and I proudly tell them it’s not a mistake—it’s my yiayia’s maiden name, Kouzounas. Some even suggest I change the spelling, but I smile and kindly explain that this is exactly how I wanted it to be. It’s a piece of my heritage, and it’s staying that way. After all, as Dr. Seuss once said, “Why fit in when you were born to stand out?”

I can’t thank all of you enough for your support over the years. Your encouragement has kept me going and motivated me to continue sharing my recipes and stories. Because of you, I’m still here, and I’m excited to see where this blog will go next. I can’t predict the future, but I’m aiming high! 

Now, I’ll be honest—after 12 years of blogging, I wish the income matched the effort, but hey, I’m not there yet. If you want to support my work, the easiest way is to simply subscribe to my blog—it’s free, and you’ll get fresh, delicious recipes straight to your inbox!

Se efharisto poly! Here’s to many more years of food, stories, and connection. Cheers to you, Kouzounas Kitchen!

Celebrate with us:

Chocolate Tahini Brownies Recipe

Gluten Free- Dairy Free 

Brownie Batter Ingredients:

• 3/4 cup of tahini (make sure it is wet tahini; see notes)

• 1/4 cup of room temperature water

• 1/3 cup of maple syrup

• Flax egg: 1 tablespoon of ground flax seed + 3 tablespoons of room temperature water

• 1/2 cup of oat flour

• 1/4 cup plus 4 tablespoons of cocoa powder 

• 1 teaspoon of vanilla powder  

• 1 teaspoon of fine salt

• 1/4 cup of dairy-free and vegan chocolate chips

• Optional: Finely chopped walnuts

Make The Brownies:

1. Preheat the oven to 350 degrees (180 C). Mix the flax and water together to make a flax egg and set aside.
2. In a large bowl (either in a KitchenAid mixer or a regular bowl), add the following ingredients: tahini, water, maple syrup, and flax egg. Turn the mixer on low and combine. Then add the dry ingredients: flour, cocoa, vanilla, and salt. Mix until combined, but do not overmix. Fold in the chocolate chips and walnuts. Transfer the batter to a well-oiled baking pan lined with parchment paper.
3. Once the batter is in the pan, prepare the tahini drizzle. (See recipe below) Drizzle it over the top of the batter, then use a sharp knife to create swirls throughout.
4. Bake on the center rack of the oven for about 25 minutes, or until a toothpick inserted into the center comes out clean.
5. Remove from the oven and let it cool completely before serving.

Tahini or Peanut Butter Swirl Ingredients:

• 4 tablespoons of tahini or peanut butter 
• 2 tablespoons of maple syrup
• 2 tablespoons of plant-based milk or water 

Method:

Mix the ingredients together until it combines a wet paste. Set aside until ready to use. (If you feel the paste is too thick then add more milk or water.)

Notes:

• I find that tahini or peanut butter work well with the swirl. You can try either or if you like.
• Store the brownies inside an airtight container. They will keep up to 1 week. 
• Make a brownie ala mode by adding some ice cream of your choice! 
• I like using a tahini that is on the liquidy side so my favorite brands are here. 

Enjoy!

Thank you to all the subscribers for the support!