Ingredients:

• 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

Instructions:

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.

Enjoy!