When you’ve got tahini in the fridge, and Yotam Ottolenghi comes along with a recipe for tahini brownies, it’s only a matter of time before they get made!

It’s a pretty normal brownie recipe: melt butter & chocolate, whisk eggs and sugar, fold in flour and cocoa, plus some toasted walnuts.

The batter goes into the baking tray.

Then tahini is swirled in, and halva crumbled on top and pushed down.

Then bake for 20 minutes at 160C fan. Well it says 20 minutes, but this is a brownies, so it 20 minutes then check every five minutes until 40 minutes, and it’s still wobbly in the middle, but time to come out in my judgement.

I should have swirled to the edges more…

Anyway: despite doubling the baking time, they’re still lovely and gooey inside, and of course the chocolate / sesame flavour combination is fantastic.