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

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

Step1
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.
Step2
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.
Step3
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".
Step4
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.
Step5
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.