300g of dark chocolate
75g of butter
100g of tahini, plus a generous tablespoon to finish
200g of soft light brown sugar
2 ripe bananas, mashed
80g of rye flour
1 tsp of sesame seeds
Step 1Preheat the oven to 180°C (160°C fan), gas mark 4. Line a small roasting pan or baking tin (approx. 30 x 20cm) with a reusable silicone baking sheet.
Step 2Melt the chocolate, butter and tahini in a heatproof bowl over a pan of barely simmering water.
Step 3Meanwhile, whisk the eggs, sugar and a pinch of salt together until light and fluffy. Fold in the mashed bananas, then the melted chocolate mix. You will notice the mixture starts to thicken a little. When everything is thoroughly mixed, carefully fold in the flour until fully incorporated.
Step 4Turn into the prepared tin and drizzle the remaining tablespoon of tahini all over the top. Then, sprinkle over the sesame seeds.
Step 5Bake for 25–30 minutes until the brownie is just set – it should still feel soft and moist. Leave the tin on a wire rack to cool for an hour or so.