1 tablespoon runny honey
4 tablespoons tahini
150 grams dark chocolate (72 per cent cocoa), roughly chopped
60 grams butter
2 large eggs, size 7
⅓ cup caster sugar
¼ cup packed brown sugar
1 teaspoon sea salt
1 teaspoon vanilla extract
2 tablespoons cornflour
1 tablespoon brown or white rice flour
2 tablespoons good quality cocoa powder (I used Valhrona)
100 grams white chocolate, roughly chopped
1 cup fresh or frozen raspberries (if frozen don’t thaw first)
½ teaspoon sesame seeds
You will need...
a 20cm square cake tin, greased and fully lined with baking paper
Preheat the oven to 160°C fan bake.
Stir the honey and 3 tablespoons of the tahini together; set aside.
Put the chocolate, butter and the remaining 1 tablespoon of tahini in a heatproof bowl over a saucepan of simmering water (do not let the base of the bowl touch the water) and melt, stirring occasionally, until smooth. Set aside to cool.
Beat the eggs, both sugars, salt and vanilla in the bowl of a standing mixer until light and doubled in volume, about 5-8 minutes. Beat in the cooled chocolate mixture, scraping down the sides of the bowl, until fully mixed. Sift the cornflour, rice flour and cocoa powder into the bowl and, on low speed, mix until combined. Turn to high speed and beat for 1 minute until thick and glossy. Fold in the white chocolate. Scrape the batter into the tin, spreading evenly.
Dot 9 spoonfuls of the tahini/honey mixture over the top and lightly swirl into the batter with a thin skewer. Dot over the raspberries then sprinkle over the sesame seeds.
Bake for 25 minutes, or until puffed and there’s just a slight wobble in the centre. Leave to cool completely in the tin before removing. Cut into pieces.
The brownies can be made 3 days ahead. Wrap in clingfilm and store at room temperature or, for a more fudgy version, keep in the fridge. Makes about 9 servings