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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


  1. Set your oven to 170*C and greae and line a 24cm square baking tin.
  2. 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.
  3. Beat the eggs into the mixture, followed by the ground almonds and once combined, pour the mix into the baking tin.
  4. 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.
  5. 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.

Happy days!



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