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200g Medcuisine Sweet Sesame Butter Tahini Sauce

80g Dark brown sugar

20g Maple syrup

1tsp Vanilla paste

2 Eggs

40g Cocoa powder

1tbsp Almond flour

1⁄2 tsp Bicarb of soda

1 pinch Maldon salt

50g Chopped dark chocolate (or chocolate chips)

80g Toasted hazelnuts (halved)


Pre heat the oven at 180C and toast the hazelnuts until golden.

Line a 20x20cm tray with baking paper.

Place together in a bowl Med Cuisine Sweet Sesame Butter, dark brown sugar, maple syrup, vanilla paste and egg. Mix it until smooth using a whisk.

Fold in cocoa powder, almond flour, salt and bicarb of soda.

Add the chopped chocolate and halved toasted hazelnuts and fold them using a silicone spatula.

Transfer the mix into a tray. At this stage you can fold in some extra Sweet Sesame Butter if you’re feeling adventurous.

Bake for 20-25 minutes, until firm (you can test it by poking it with a small pointy knife).

Allow it to come to room temperature, cover with cling film and rest it in the fridge overnight.

On the next day, portion the brownie and drizzle some melted chocolate over the pieces – release your inner artist 😃

You can serve it with whipped vanilla cream and sesame praline or warm with some delicious ice cream.

✨ Enjoy! ✨


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