Chocolate Banana Tahini Brownie

Preheat 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.

Melt the chocolate, butter and tahini in a heatproof bowl over a pan of barely simmering water.

Meanwhile, 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.

Turn into the prepared tin and drizzle the remaining tablespoon of tahini all over the top. Then, sprinkle over the sesame seeds.

Bake 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.