Name: Tahini and sea salt brownies with salted caramel sauce
Total time: 3000 s
Yield: 12
Ingredients: 250 gram unsalted butter; 250 gram dark chocolate; 280 gram golden caster sugar; 4 free-range egg; 100 gram plain flour; 50 gram cocoa powder; 80 gram tahini; 2 teaspoon Anglesey sea salt; as needed salted caramel sauce

Step 1

Preheat the oven to 180°C/Fan 160°C/gas 4. Grease a 23cm square/30x20cm baking tray with butter and line with baking parchment.

Step 2

Add the unsalted butter (250 g) and dark chocolate (250 g) to a large heatproof bowl set over a pan of simmering water (making sure the pan doesn’t touch the water), leave for a few minutes to melt, then remove from the heat and stir so you end up with a glossy, smooth mixture. Leave to cool.

Step 3

Whisk your golden caster sugar (280 g) and M&S free-range mixed eggs (4) together until pale, fluffy and doubled in size – this will take around 7-8 minutes with an electric whisk. Then add the chocolate mix and carefully fold through, trying not to knock out the air.

Step 4

Sieve the plain flour (100 g) and cocoa powder (50 g) over the mix, carefully fold again, then when it looks fudgy, pour it into your baking tray.

Step 5

Add small spoonfuls of tahini (80 g) around the mix, then use a skewer or fork to create a marbled effect. Finish with a sprinkle of M&S Anglesey sea salt (10 g) .

Step 6

Bake in the oven for 25-30 minutes. They will firm up a little as the mix cools down, so there may still be a little wobble in the middle. If you have a full wobble, give them a little longer.

Step 7

Leave to cool a little, then cut into squares and drizzle with M&S salted caramel sauce (as needed) .

Tahini and sea salt brownies with salted caramel sauce

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