Tahini and sea salt brownies with salted caramel sauce

9 INGREDIENTS • 7 STEPS • 50MIN

Tahini and sea salt brownies with salted caramel sauce

Recipe
Who doesn’t love a chocolate brownie? You might think it’s difficult to improve on a perfect treat, but these indulgent, gooey bites with a generous swirl of rich, nutty tahini, are next-level delicious. Finish with a drizzle of salted caramel sauce for extra yumminess.
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Who doesn’t love a chocolate brownie? You might think it’s difficult to improve on a perfect treat, but these indulgent, gooey bites with a generous swirl of rich, nutty tahini, are next-level delicious. Finish with a drizzle of salted caramel sauce for extra yumminess.
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Marks & Spencer
Whatever you fancy cooking, we've got a recipe to inspire you. From speedy midweek meals to budget-friendly family dinners and weekend treats, let us help you cook and eat better, every day.

50MIN

Total time

Ingredients

Servings
12
250 g
M&S Remarksable Value unsalted British butter
plus extra for greasing
250 g
dark chocolate
280 g
M&S Fairtrade golden caster sugar
4
M&S Remarksable Value free-range mixed sized eggs, beaten
100 g
M&S Remarksable Value plain flour
50 g
cocoa powder
80 g
M&S tahini
2 tsp
M&S Anglesey sea salt
To serve
as needed
M&S salted caramel sauce

Nutrition per serving

VIEW ALL
Calories
458kcal
Fat
30.8 g
Saturates
16.5 g
Sugars
7.7 g
Salt
386.7 mg
Love This Recipe?
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Tahini and sea salt brownies with salted caramel sauce
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author_avatar
Marks & Spencer
Whatever you fancy cooking, we've got a recipe to inspire you. From speedy midweek meals to budget-friendly family dinners and weekend treats, let us help you cook and eat better, every day.

Method

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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 butter (250 g) and 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 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 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 sea salt (2 tsp).
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 salted caramel sauce (as needed).
step 7 Leave to cool a little, then cut into squares and drizzle with salted caramel sauce (as needed).

ONE LAST THING....

Due to our seasonal product ranges, ingredient availability may vary. We recommend searching for ingredients and checking the stock in your local store using our online catalogue or speaking with a colleague in-store for the most up-to-date information. Leave a comment below the recipe if you’d like to ask about an ingredient substitution and one of the team will get back to you to suggest a relevant swap, if applicable.

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