There is something so irresistible about a brownie; incredibly decadent, yet also so simple and homely.
My recipe uses both cocoa powder and dark chocolate for a real chocolate hit. The combination of both brown and caster sugars means that the finished brownie is sweet enough but with caramel richness thanks to the brown sugar, and a pinch of sea salt balances it all out. I’ve finished it off with a swirl of tahini which adds interest and also a lovely nuttiness. I love how the sesame paste swirls into the rich chocolate, but you could always leave it out too. Or instead, try stirring through some walnuts or hazelnuts to bring that similar contrast in textures.
The brownies will continue to firm up as they cool, so if you like a really gooey brownie, feel free to take it out a little earlier. To turn the brownie into the most perfect wintry dessert, serve with a scoop of vanilla ice cream.