Rich Chocolate Tahini Traybake with Walnuts

Name: Rich Chocolate Tahini Traybake with Walnuts
Prep time: 20 min
Cook time: 35 min
Total time: 55 min
Yield: 12
Ingredients: 125 g unsalted butter, softened; 125 g dark or milk chocolate, roughly chopped; 125 g self-raising flour; 125 g light brown soft sugar; 100 g mixed dried fruit, larger pieces chopped; 75 g walnuts, roughly chopped; 2 eggs; 2 tbsp heaped tahini; 1/4 tsp baking powder; 1 pinch salt; 1 scoop vanilla ice cream, to serve

A decadent and fudgy chocolate traybake enriched with the nutty, savory depth of tahini and crunchy walnuts. This sophisticated twist on a classic brownie is perfectly balanced with mixed dried fruit and served best with a scoop of vanilla ice cream.

Servings12 Portions

Prep Time20 Mins

Cook Time35 Mins

Difficulty

Easy

Ingredients

unsalted butter, softened
125 g
dark or milk chocolate, roughly chopped
125 g
self-raising flour
125 g
light brown soft sugar
125 g
mixed dried fruit, larger pieces chopped
100 g
walnuts, roughly chopped
75 g
eggs
2
heaped tahini
2 tbsp
baking powder
0.3 tsp
salt
1 pinch
vanilla ice cream, to serve
1 scoop

Step-by-Step Instructions

Preheat your oven to 180°C (160°C fan/gas mark 4). Grease a 20cm square baking tin with a little butter and line the base and sides with baking parchment.

Melt the chopped chocolate in a heatproof bowl set over a pan of gently simmering water, ensuring the bottom of the bowl does not touch the water. Alternatively, melt it in the microwave in 20-second bursts, stirring in between. Once smooth, set aside to cool slightly.

In a medium bowl, whisk together the self-raising flour and baking powder. Stir in the chopped walnuts, mixed dried fruit, and a pinch of salt until well distributed.

In a separate large bowl, cream the softened butter and light brown sugar together using an electric hand whisk until the mixture is pale and fluffy. Beat in the eggs one at a time, adding one tablespoon of the flour mixture with each egg to prevent the batter from curdling.

Whisk the cooled melted chocolate into the butter mixture until fully incorporated. Stir in the tahini, then use a large spoon or spatula to gently fold in the remaining flour and nut mixture, being careful not to overwork the batter.