Lindt Excellence & tahini brownies
Prep
20 mins
Cook
40 mins
Servings
16
Difficulty
Medium
These fudgy brownies are my go to when I want something rich and impressive without spending hours in the kitchen. The combination of Lindt chocolate and tahini creates this wonderfully complex flavor that feels fancy but comes together in just an hour. Tahini brings such a lovely nuttiness while adding protein and healthy fats that make these brownies feel a bit more nutritious than your average treat. What I love most is how straightforward the whole process is, even for a novice baker like myself. Just mix, bake, and you've got decadent brownies that taste like you spent far more effort than you actually did.
Ella x
Ingredients
- 100 gramslindt excellence 70% cocoa(broken into squares)
- 150 gramsbutter(plus extra for greasing)
- 300 gramsdark brown muscovado sugar
- 100 gramscooks' ingredients tahini
- 3british blacktail large free range eggs
- 25 gramscocoa powder
- 135 gramsplain flour
- 2 tbspsalted peanuts(chopped)
Detail level
Instructions
- 1
Preheat the oven to 180°C, gas mark 4. Grease the base and sides of a 20cm square, loose-bottomed cake tin and line the base with baking parchment.
- 2
Melt the chocolate in a bowl set over a pan of barely simmering water; remove the bowl from the pan and cool slightly. Meanwhile, whisk together the butter and sugar in a bowl for a few minutes to combine.
- 3
In a smaller bowl, use a fork to whisk together the tahini and eggs. Add this to the butter and sugar, along with the melted chocolate, and whisk again.
- 4
Sift in the cocoa powder and flour, and mix together. Spoon the mixture into the tin and spread it out evenly. Sprinkle the chopped peanuts on top.
- 5
Bake the brownies for 35 minutes. Cool in the tin, then remove and peel off the base paper. Using a large sharp knife, slice the brownie into 16 squares.
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