Tahini chocolate brownies with sea salt recipe
A swirl of tahini – a paste made with sesame seeds – adds a next-level flavour to these chocolate brownies. The brownies will keep for up to 1 week stored in an airtight container.
See method- Makes 24 squares
- 15 mins to prepare and 25 mins to cook
- 210 calories / serving
Ingredients
- 200g unsalted butter, plus extra for greasing
- 200g dark chocolate (74%)
- 200g caster sugar
- 80g dark muscovado sugar
- 4 medium eggs, beaten
- 100g plain flour
- 50g cocoa powder
- 4 tbsp tahini
- 2 tsp flaky sea salt
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Shop ingredientsEach serving contains
- Energy
- 875kJ 210.0kcal
- Fat
- 14g
- Saturates
- 7g
- Sugars
- 14g
- Salt
- 0.3g
of the Reference intake
Carbohydrate 18.4gProtein 3.5gFibre 1.4g
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Method
- Preheat the oven to 180°C, fan 160°C, gas 4. Grease a 26x15x5cm baking tray with butter and line with baking paper.
- Set a large heatproof bowl over a pan of gently simmering water, add the butter and chocolate and leave to melt. Remove from the heat and stir in the sugars, followed by the eggs.
- Sift over the flour and cocoa powder, then fold it into the chocolate mixture until combined.
- Pour the batter into the prepared tin and drizzle over the tahini. Using a teaspoon, swirl the tahini over the batter creating a marbled effect. Sprinkle over the sea salt.
- Bake on the middle shelf of the oven for 25 mins until lightly risen with a crust around the edges and a gentle wobble in the middle. Leave to cool fully, then cut into 24 squares.
- See more Chocolate brownie recipes
