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Chocolate tahini traybake

Chocolate tahini traybake served with vanilla ice cream

Chocolate tahini traybake

Name: Chocolate tahini traybake
Prep time: 20 min
Cook time: 35 min
Total time: 55 min
Yield: Cuts into 12
Ingredients: 125g unsalted butter softened, plus extra for the tin; 125g dark or milk chocolate roughly chopped; 125g self-raising flour; ¼ tsp baking powder; 75g walnuts roughly chopped; 100g mixed dried fruit (use any that you have to hand, such as sultanas, apricots or cranberries), larger pieces roughly chopped; 125g light brown soft sugar; 2 eggs; 2 heaped tbsp tahini; vanilla ice cream to serve (optional)

Janette White

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Cuts into 12

Easy

Prep: 20 mins

Cook: 35 mins

A star rating of 3.6 out of 5.5 ratingsRate

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Try this tahini-flavoured twist on the classic brownie, full of nuts and dried fruit. They're even more delicious served warm with vanilla ice cream

Vegetarian

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Ingredients

Nutrition

Units:

MetricUS

125g unsalted butter

softened, plus extra for the tin
125g dark or milk chocolate

roughly chopped
125g self-raising flour
¼ tsp baking powder
75g walnuts

roughly chopped
100g mixed dried fruit

(use any that you have to hand, such as sultanas, apricots or cranberries), larger pieces roughly chopped
125g light brown soft sugar
2 eggs
2 heaped tbsp tahini
vanilla ice cream

to serve (optional)

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Nutrition: Per serving

kcal311
fat19g
saturates8g
carbs29g
sugars21g
fibre2g
protein5g
salt0.2g

Method

step 1

Heat the oven to 180C/160C fan/gas 4. Butter a 20cm square tin and line with baking parchment. Melt the chocolate in a heatproof bowl set over a pan of simmering water, ensuring the bowl doesn’t touch the water. Remove from the heat and leave to cool slightly. Or, do this in 20-second bursts in the microwave.
step 2

Mix the flour and baking powder together in a medium bowl, then stir in the walnuts, dried fruit and a pinch of salt. Beat the butter and brown sugar together in a separate bowl until light and fluffy using an electric whisk. Beat in the eggs, one at a time, adding 1 tbsp of the flour mix with each addition to stop the wet ingredients from curdling.
step 3

Beat the cooled melted chocolate into the wet ingredients until fully incorporated. Mix in the tahini, then gently fold in all of the flour mixture, being careful not to knock out the air.
step 4

Tip the batter into the tin, level with a spatula and bake for 30-35 mins, or until set with a definite wobble in the middle. Leave to cool for 20 mins in the tin. Lift out of the tin onto a wire rack using the parchment to help and leave to cool completely (the brownie will firm up as it cools). Cut into 12 squares and serve with ice cream, if you like. Will keep in an airtight container for three days.

Recipe from Good Food magazine, December 2021

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A star rating of 3.6 out of 5.5 ratings

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