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  • 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


  1. 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.
  2. Prepare Baking Tray:

    • Line a 20x20 cm baking tray with parchment paper.
  3. 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.
  4. Add Dry Ingredients:

    • Gently fold in cocoa powder, almond flour, bicarbonate of soda, and a pinch of salt until just combined.
  5. Incorporate Chocolate and Nuts:

    • Fold in the chopped dark chocolate and toasted hazelnuts using a silicone spatula.
  6. 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.
  7. Chill Overnight:

    • Allow the brownies to cool to room temperature, cover with cling film, and refrigerate overnight to set.
  8. 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.



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