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Tahini chocolate brownies with sea salt recipe

27 ratings

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

Each serving contains

Energy
875kj
210kcal 11%
Fat
14g 19%
Saturates
7g 36%
Sugars
14g 16%
Salt
0.3g 5%

of the reference intake
Carbohydrate 18.4g Protein 3.5g Fibre 1.4g

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.

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