Tahini swirl chocolate brownie

Step by step

1. Add the 180 g white roasted sesame seeds, a ½ teaspoon salt and 90 ml of a neutral oil to the jug of the blender. Mix for at least 1 minute on speed 3, scrape down the sides and add oil if necessary.

2. Slowly increase to speed 4 until the tahini is completely smooth.

3. Cut 220 g unsalted cold butter into cubes and place together with 320 g dark chocolate over a double boiler. Stir until everything is melted together.

4. Add 150 g caster sugar to the melted chocolate and stir until the sugar is dissolved. Let cool off.

5. Transfer the chocolate mixture to the jug of the blender. Add the 200 g flour, 50 g unsweetened cocoa powder, 1 teaspoon salt, 4 eggs, 4 tablespoons milk, 1 espresso (40 ml), 1 tablespoon vanilla extract and 3 tablespoons of the freshly made tahini. Blend on speed 4 until the batter is well mixed.

6. Line a square baking tray (26 cm x 26 cm) with baking paper. Pour in the brownie batter.

7. Add dollops of the tahini to the brownie batter and ‘swirl’ with the dull side of a butter knife.

8. Bake the brownie for 30-35 minutes in a 180°C preheated oven. Let it cool off completely before cutting.

9. Once the brownie is completely cooled, cut 3 times horizontally and vertically for 9 for extra generous, gooey slices. Sprinkle over some crunchy sea salt or drizzle with extra creamy tahini to serve.