There’s no shortage of chocolate at Easter, but these brownies are a far superior way to get your hit. Enriched by the its smooth texture and nutty flavour, tahini is both mixed into the chocolate, layered in the middle and then piped on top, in a nod to that other Easter tradition, the hot cross bun.
200g dark chocolate roughly chopped
175g unsalted butter
325g golden caster sugar
130g plain flour
140g Belazu Tahini
Preheat the oven to 170°C and line a 20cm x 20cm baking tray with grease proof paper. Put the butter and chocolate in a heatproof bowl over a saucepan of lightly simmering water. Stirring occasionally until melted. Remove from the heat.
Whisk the sugar and eggs together in a bowl until light and fluffy. Gradually add the melted chocolate mix in, along with 60g of tahini, and whisk till incorporated. Sift in the flour and gradually fold in with a spatula or large spoon.
Spoon half of the mixture into the prepared baking tray, then drizzle the remaining tahini as evenly as possible over the brownie. Then carefully spoon the remaining brownie mix over the tahini and smooth over. Bake in the preheated oven for about 30 minutes, or until firm on the top but still soft in the centre.
Allow to cool for at least an hour, so make the tahini mix to pipe on the crosses. Mix 30g tahini with 20g of water in a small bowl and add a pinch of salt. Stir with a spoon till it becomes a thick but smooth paste (add more water, a few drops at a time, if it looks grainy and stiff). For best visual results spoon the tahini into a piping bag, but if you don’t have one, loosen the tahini a little more with water and use a spoon.
Remove the brownies from the tray and place on a cutting board. Cut into your desired size and then pipe on crosses with the tahini mix.