Tahini Chocolate Fudge Brownies

The joy of combining simple cupboard staples like eggs, butter and flour with rich chocolate, and baking for just a short while until you have gooey squares of deliciousness. I’ve given these a sesame flare with swirls of bitter tahini and crunchy toasted seeds on top.

These are a dessert I made for a dinner party last week and they are just divine. They completely fed the soul and warrant no more justification than that. Inspired by Martha Stewart.

Makes a medium size tray

Ingredients

200g dark chocolate

200g flour (plain / spelt)

200g butter / flora / rapeseed oil, more for greasing.

150g soft brown sugar

1 tsp vanilla essence

3 eggs

pinch salt

2-3 tbsps tahini

2-3 tbsps sesame seeds

Method

Preheat the oven to 180 degrees Celsius and grease a baking tray with melted butter.

Melt the chocolate and butter in a non stick pan over a medium heat.

In a bowl beat the eggs, sugar and vanilla essence.

Once the chocolate has cooled a little, combine with the egg mixture. Lastly, fold in the flour and a pinch of salt.

Transfer into the greased baking tray. Drizzle over 2-3 tbsps tahini and swirl into the top of the brownie mixture. Sprinkle over 2-3 tbsps sesame seeds and bake in the oven for approximately 15 minutes.

The brownies are best when they are really gooey on the inside so I always take them out before they look done. They will also keep cooking as they cool.

Once cool, cut into squares and enjoy.