Flourless chocolate brownies with tahini
This is a riff on a Nigella Lawson recipe and is my absolute go-to home-baked indulgence – a little crunchy on the outside, a lot fudgey in the middle. The tahini brings in a serious dose of rich sesame flavor and a hint of savoury that seals the deal for anyone I’ve ever made these for.
Makes 16 brownies
- 225g dark chocolate nibs or pieces
- 225g butter
- 2tsp vanilla extract
- 200g castor sugar
- 3 large free-range eggs, lightly beaten
- 150 ground almonds
- 50g good quality cocoa powder
- 125g pure tahini
- Set your oven to 170*C and greae and line a 24cm square baking tin.
- Melt the chocolate and butter together over a low heat in a medium size saucepan. Add the sugar and vanilla, stir through and remove to cool slightly.
- Beat the eggs into the mixture, followed by the ground almonds and once combined, pour the mix into the baking tin.
- Drizzle the tahini over the top and use a spoon to stir it into the mix, in a round or S-shaped motion, until you have a marbled effect.
- Bake in the oven for 25-30 minutes minutes until starting to set but still gooey underneath. Leave on a cooling rack and when cool enough to handle, cut into 16 squares.