You’ve heard of peanut butter brownies, but what about chocolate and TAHINI brownies?
Moreishly melt-in-the-middle and subtly nutty, these guys are perfect for an after dinner treat or Saturday night sofa snackage.
Swap the self raising flour for ground almonds to make them gluten free.
Makes 16 || 55 mins || Easy
What you’ll need:
250g unsalted butter, plus some for greasing the tin
250g of dark chocolate, broken into chunks
4 large eggs
350g of golden caster sugar
30g of cocoa powder
100g of self raising flour (or ground almonds if you want to make them gluten free)
2 tbsp of tahini, plus a couple of tsps to swirl on top
What to do:
- Preheat the oven to 180/fan. Melt the butter in a glass bowl over a pan of simmering water (making sure the water isn’t touching the bottom). Add the chunks of chocolate and stir until melted. Leave to cool to room temperature.
- In a separate bowl beat the eggs and sugar together until light and fluffy, then fold in the rest of the dry ingredients, followed by the melted chocolate mix.
- Pour into a baking-paper-lined, buttered tin. Spoon the tahini over the top in fairly even, spaced out lines, then use a skewer (or the end of your spoon) to swirl the tahini through, creating a marbling effect.
- Bake for 35 mins or until the outside is slightly firm and the middle still wobbles (it will set as it cools down).
- Leave to cool before slicing up and serving with a glass of milk (… you’ll need it, trust).