Ingredients
| 280g cubed butter | |
| 250g chopped dark chocolate | |
| 150g caster sugar | |
| 150g brown sugar | |
| 1 teaspoon vanilla extract | |
| 1 teaspoon instant coffee | |
| 5 large eggs | |
| 170g plain flour | |
| 125g cocoa | |
| 70g hulled tahini |
Instructions
| 1. | Heat the oven to 180°C. |
| 2. | In a bowl set over a pot of simmering water (make sure the base of the bowl isn’t touching the water), melt together cubed butter, chopped dark chocolate, caster sugar, brown sugar and vanilla extract. |
| 3. | Take off the heat and, one at a time, mix in eggs. |
| 4. | Sift over plain flour and cocoa and fold through then pop the batter into a lined medium brownie tin. |
| 5. | Dollop over hulled tahini and use a wooden skewer to swirl into the batter. |
| 6. | Bake for 25 minutes. |