Ingredients
- 250g unsalted butter, plus extra for the tin
- 200g Dark Chocolate 70%, roughly chopped
- 50g plain flour
- 1 tsp baking powder
- 90g cocoa powder
- 350g caster sugar
- 1 tsp vanilla extract
- 4 eggs
TAHINI BUTTERCREAM
- 250g icing sugar
- 125g unsalted butter, softened
- 4 tbsp tahini
- a pinch sea salt flakes
- 1 tbsp whole milk, if needed
Method
- Heat the oven to 180C/fan 160C/gas 4. Butter and line a 22cm square brownie tin with baking paper.
- Stir the butter and chocolate in a small pan over a gentle heat until melted and combined.
- Put all of the dry ingredients and a pinch of salt into a large bowl and whisk to remove any lumps. Pour in the melted butter and chocolate, and vanilla, and beat until combined. Beat in the eggs, one at a time, until the mixture is smooth and silky. Pour into the tin and bake for 25-30 minutes or until a crust has formed around the edges but the centre still has a little give.
- Leave to cool in the tin for 10 minutes before carefully transferring to a wire rack to cool completely.
- Meanwhile, to make the buttercream, beat the icing sugar into the butter until completely combined. Add the tahini and salt, and beat again. If the mixture is too thick, add the milk to loosen to a spreadable consistency.
- Spread the buttercream on top of the cooled brownie and cut into squares.