Tahini and halva brownies

🥘 Ingredients

• unsalted butter 250 g
• dark chocolate 250 g
• eggs 4
• caster sugar 280 g
• plain flour 120 g
• dutch-processed cocoa powder 30 g
• salt ½ tsp
• halva 200 g
• tahini paste 80 g

1. 1

   Preheat the oven to 200°C/180°C Fan/Gas Mark 6. Grease and line a 23cm square or 30 x 20cm rectangular baking tin with baking parchment and set aside.
2. 2

   Place the unsalted butter and dark chocolate in a heatproof bowl over a pan of simmering water, making sure that the base of the bowl is not touching the water. Leave for about 2 minutes , to melt, then remove the bowl from the heat. Stir through, until you have a thick shiny sauce, and set aside to come to room temperature.
3. 3

   Place the eggs and caster sugar in a large bowl and whisk until pale and creamy and a trail is left behind when you move the whisk: this will take about 3 minutes with an electric mixer, longer by hand. Add the chocolate and fold through gently using a spatula – don't over-work the mix here.
4. 4

   Sift the plain flour , dutch-processed cocoa powder and salt into a bowl , then gently fold into the chocolate mixture. Finally, add the pieces of halva , gently fold through the mix, then pour or scrape the mixture into the lined baking tin, using a small spatula to even it out. Dollop small spoonfuls of the tahini paste into the mix in about 12 different places, then use a skewer to swirl them through to create a marbled effect, taking the marbling right to the edges of the tin.
5. 5

   Bake for about 23 minutes , until the middle has a slight wobble and it is gooey inside – they may be ready anywhere between 22 and 25 minutes. If using the 30 x 20cm tin, they will need a couple of minutes less. They may seem a little under-cooked at first, but they firm up once they start to cool down. If you want to serve them warm-ish (and gooey), set aside for just 30 minutes before cutting into 16 pieces. Otherwise, set aside for longer to cool to room temperature.