Double Chocolate and Tahini Brownies
150 g unsalted butter
100 g brown sugar
250 g caster sugar
1 vanilla bean, seeds scraped or 1 tsp vanilla extract
150 g plain flour, sifted
85 g cocoa powder, sifted
Pinch sea salt
3 eggs, lightly whisked
100 g dark chocolate, roughly chopped
2 tbsp tahini
Preheat the oven to 170C. Grease and line a 20cm square cake tin.
Melt the butter in a small saucepan and set aside to cool.
Combine the sugars, vanilla, flour, cocoa powder and salt in a large bowl. Add the eggs and cooled melted butter and whisk to combine. Stir through the dark chocolate. The mixture will be quite thick.
Spoon the batter into the prepared tin and smooth with a spatula. Drizzle over the tahini and use a skewer or a chopstick to swirl the tahini into the batter.
Bake in the preheated oven for approximately 35 minutes or until just cooked. Allow to cool briefly then cut into squares and serve warm with ice cream.
What else I’m cooking with:
Since it is rather cold now, I have been loving making soups with pantry staples like legumes and grains. One that I’m particularly fond of is pasta e fagioli, which uses the most humble ingredients; tinned tomatoes, beans and pasta. It’s thick, comforting and exactly what I feel like on a chilly winter’s evening.
Where else I’m eating:
The truffle brunch at NOMAD. An indulgent Sunday brunch is on offer throughout truffle season (which is now!). Think three cheese manoushe, baked eggs, ham hock hash brown – all with local truffle of course. Throw in a Bloody Mary and it’s a very special way to spend a Sunday morning.