Cooking Instructions
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.
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.
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.
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.
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)
.
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.
7.
Leave to cool a little, then cut into squares and drizzle with
M&S salted caramel sauce (as needed)
.