Chocolate Banana Tahini Brownie
I love a one tin cookbook and the latest that's caught my eye is Rosie Sykes Roasting Pan Suppers which she's written for the National Trust. This is less of a supper dish obviously than an indulgent cake but none the worse for that!
Rosie says "The tahini gives the brownie a distinctive flavour and the banana keeps it wonderfully moist."
Chocolate Banana Tahini Brownie.
300g dark chocolate
100g tahini, plus a generous tablespoon to finish
200g soft light brown sugar
2 ripe bananas, mashed
80g rye flour
1 teaspoon sesame seeds
Preheat the oven to 180°C (160°C fan), gas mark 4. Line a small roasting pan or baking tin (approx. 30 x 20cm) with a reusable silicone baking sheet.
Melt the chocolate, butter and tahini in a heatproof bowl over a pan of barely simmering water.
Meanwhile, whisk the eggs, sugar and a pinch of salt together until light and fluffy. Fold in the mashed bananas, then the melted chocolate mix. You will notice that the mixture starts to thicken a little. When everything is thoroughly mixed, carefully fold in the flour until fully incorporated.
Turn into the prepared tin and drizzle the remaining tablespoon of tahini all over the top. Then sprinkle over the sesame seeds.
Bake for 25–30 minutes until the brownie is just set – it should still feel soft and moist. Leave the tin on a wire rack to cool for an hour or so. Imagine this warm with some cream or ice cream on top!
TIP These brownies could be made gluten-free by substituting the rye flour for a gluten-free flour.
From Roasting Pan Suppers by Rosie Sykes, published by National Trust. Photograph by Dan Jones.
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