Tahini and date chocolate brownies

Name: Tahini and date chocolate brownies
Cook time: 1 h 30 min
Yield: 12
Cuisine: Middle Eastern
Ingredients: 250g pitted dates, chopped; 1 tsp bicarbonate of soda; 2 tbsp tahini; 200g bittersweet chocolate (I use Lindt 70 per cent cocoa), chopped; 160g butter; 3 large eggs; 150g castor sugar; 100g plain flour, sifted; pinch of sea salt

Jill Dupleix

February 27, 2018

Make a date with these super-chocolatey, tahini-rich brownies.William Meppem

easyTime:1-2 hoursMakes:12

This tahini-enriched chocolate brownie is scandalously rich inside while being reassuringly soft and light. Serve in small portions – if at all possible.

Ingredients

250g pitted dates, chopped
1 tsp bicarbonate of soda
2 tbsp tahini
200g bittersweet chocolate (I use Lindt 70 per cent cocoa), chopped
160g butter
3 large eggs
150g castor sugar
100g plain flour, sifted
pinch of sea salt

Method

Step 1
Pour 100 millilitres of boiling water over the dates and bicarb soda in a heatproof bowl and set aside for 20 minutes, then whiz both dates and liquid in a blender until smooth.
Step 2
Combine the tahini, chocolate and butter in a heatproof bowl set over a pot of barely simmering water, stirring until melted. Remove from heat and allow to cool for 15 minutes.
Step 3
Heat the oven to 180C and line a 20-centimetre x 30-centimetre baking tin with two overlapping sheets of baking paper, leaving overhang as "handles".
Step 4
Beat the eggs and sugar for three minutes, until pale and creamy. Beat in the tahini/chocolate and the date mixtures. Fold in the flour and a pinch of sea salt, and pour into baking tin.
Step 5
Bake for 30 to 35 minutes until an inserted toothpick comes out almost, but not quite, clean. Cool for 30 minutes and cut into 12 squares.