Lindt Excellence & tahini brownies

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.

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.

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.

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.

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.