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, evenly whisked
100 g darkish chocolate, roughly chopped
2 tbsp tahini
Preheat the oven to 170C. Grease and line a 20cm sq. cake tin.
Soften the butter in a small saucepan and put aside to chill.
Mix the sugars, vanilla, flour, cocoa powder and salt in a big bowl. Add the eggs and cooled melted butter and whisk to mix. Stir via the darkish chocolate. The combination shall be fairly thick.
Spoon the batter into the ready tin and clean with a spatula. Drizzle over the tahini and use a skewer or a chopstick to swirl the tahini into the batter.
Bake within the preheated oven for roughly 35 minutes or till simply cooked. Permit to chill briefly then minimize into squares and serve heat with ice cream.
What else I’m cooking with:
Since it’s reasonably chilly now, I’ve been loving making soups with pantry staples like legumes and grains. One which I’m notably keen on is pasta e fagioli, which makes use of probably the most humble components; tinned tomatoes, beans and pasta. It’s thick, comforting and precisely what I really feel like on a cold winter’s night.
The place else I’m consuming:
The truffle brunch at NOMAD. An indulgent Sunday brunch is on provide all through truffle season (which is now!). Assume three cheese manoushe, baked eggs, ham hock hash brown – all with native truffle after all. Throw in a Bloody Mary and it’s a really particular strategy to spend a Sunday morning.