May 26, 2019

Another delicious recipe collected for me by my dad.
These brownies have the satisfying thickness and intense taste one is looking for in a good brownie. But the layer of sesame paste adds a little tartness so the overall flavour is not overpowering.

  • 250g dark chocolate
  • 250g butter
  • 250g sugar
  • good pinch salt
  • 80g flour
  • 6 eggs
  • 5 tablespoons sesame paste [Tahin]

_ heat oven to 160 °C
_ line a baking tray [about 20x25cm] with baking paper or aluminum foil
_ melt butter and chocolate in large metal bowl in a water bath
_ once melted remove from stove and whisk in sugar [stir until dissolved]
_ add salt and flour
_ finally incorporate the eggs
_ transfer into the baking tray [carefully tap it to your work surface so bubbles rise to the surface]

_ spoon sesame paste on top and swirl into a nice pattern [I use chopsticks]

_ bake for 40 to 50 minutes [until skewer inserted comes out clean]
_ leave to cool down to room temperature [that way it’s easier to cut – but you can also eat it warm with vanilla ice cream]

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