zoom Lindt Excellence & tahini brownies

    Save to your scrapbook

    Lindt Excellence & tahini brownies

    This will be saved to your scrapbook

    You can also add it to one of your existing cookbooks


      Email this recipe to a friend

      Send a link to this recipe to a friend or your own e-mail address as a reminder

      * mandatory

    Lindt Excellence & tahini brownies

    • Children's
    • Preparation time: 20 minutes + cooling
    • Cooking time: 40 minutes
    • Total time: 60 minutes + cooling

    Makes: 16


    100g bar Lindt Excellence 70% Cocoa, broken into squares
    150g really soft butter, plus extra for greasing
    300g dark brown muscovado sugar
    100g Cooks’ Ingredients Tahini
    3 British Blacktail Large Free Range Eggs
    25g cocoa powder
    135g plain flour
    2 tbsp salted peanuts, chopped  


    1. Preheat the oven to 180°C, gas mark 4. Grease the base and sides of a 20cm square, loose-bottomed cake tin and line the base with baking parchment.

    2. Melt the chocolate in a bowl set over a pan of barely simmering water; remove the bowl from the pan and cool slightly. Meanwhile, whisk together the butter and sugar in a bowl for a few minutes to combine.

    3. In a smaller bowl, use a fork to whisk together the tahini and eggs. Add this to the butter and sugar, along with the melted chocolate,
    and whisk again.

    4. Sift in the cocoa powder and flour, and mix together. Spoon the mixture into the tin and spread it out evenly. Sprinkle the chopped peanuts on top.

    5. Bake the brownies for 35 minutes. Cool in the tin, then remove and
    peel off the base paper. Using a large sharp knife, slice the brownie into 16 squares.  

    Your recipe note

    Edit your recipe note

    Chef’s tipChocolate needs to be melted gently (see step 2), so don’t let the simmering water touch the bottom of the bowl. Remove the bowl just as the last chunks are melting and let the residual heat finish the job.  


    Average user rating

    5 stars