Ingredients: 200g Medcuisine Sweet Sesame Butter Tahini Sauce 80g dark brown sugar 20g maple syrup 1 tsp vanilla paste 2 eggs 40g cocoa powder 1 tbsp almond flour ½ tsp bicarbonate of soda 1 pinch Maldon salt 50g chopped dark chocolate or chocolate chips 80g toasted hazelnuts, halved Instructions: Preheat the Oven and Toast Hazelnuts: Preheat the oven to 180°C. Spread the hazelnuts on a baking tray and toast in the oven until golden, about 8-10 minutes. Remove and let cool. Prepare Baking Tray: Line a 20x20 cm baking tray with parchment paper. Mix Wet Ingredients: In a large bowl, combine Med Cuisine Sweet Sesame Butter Tahini Sauce, dark brown sugar, maple syrup, vanilla paste, and eggs. Whisk until smooth. Add Dry Ingredients: Gently fold in cocoa powder, almond flour, bicarbonate of soda, and a pinch of salt until just combined. Incorporate Chocolate and Nuts: Fold in the chopped dark chocolate and toasted hazelnuts using a silicone spatula. Bake: Transfer the mixture to the prepared tray. Optionally, swirl in extra Sweet Sesame Butter for a richer flavor. Bake for 20-25 minutes, or until a knife inserted in the center comes out mostly clean. Chill Overnight: Allow the brownies to cool to room temperature, cover with cling film, and refrigerate overnight to set. Serve: The next day, cut into portions and drizzle with melted chocolate for decoration. Serve with whipped vanilla cream and sesame praline, or warm with ice cream. Enjoy!
