Tahini Walnut Brownies with Tamarind Miso Caramel

Everyone loves a chocolate brownie and when something is so loved, it can be dangerous to mess with. But the twists in this brownie recipe only elevate the humble brownie to the next level. The brownie itself is super fudgy, chocolatey and decadent, while some walnuts bring texture, tahini adds a lovely nutty creaminess and the miso tamarind caramel is salty, sour and fruity to cut through the richness of the chocolate. These can be served with ice cream, cream, creme fraiche or just on their own with a morning cup of tea or coffee. Sheer heaven.

(Cuts into 16 squares - £0.67 per portion)

1. First, make your miso tamarind caramel. Melt 160g caster sugar in a medium saucepan over a medium heat. Swirl the pan, without stirring for 8-10 mins until the caramel is a dark amber colour. In a separate bowl heat 130ml double cream until boiling then set aside off the heat. Off the heat, add half the cream to the caramel mixture and 1/2 tsp miso. Stir well, being careful as the mixture might bubble and split. Once it has calmed down, add the rest of the cream and 40g unsalted diced butter. Keep stirring, placing the pan back over a low heat to melt any lumps. Once thickened and smooth, add 1 tbsp tamarind and taste. Keep to one side while you make the brownies.
2. Cut 185g unsalted butter into small cubes and add to a heatproof dish with 185g roughly chopped dark chocolate. Set the bowl over a saucepan of gently simmering water (making sure the bowl does not touch the water) and gently melt the butter and chocolate together, stirring occasionally. Leave the mixture to cool to room temperature.
3. Position a shelf in the middle of your oven and heat it to 160C fan/180C.
4. Line a 20cm square baking tin with parchment and sieve 85g plain flour and 40g cocoa powder into a large bowl.
5. Break 3 large eggs into another bowl and with electric beaters, whisk in 275g golden caster sugar until the mixture is thick, creamy, really pale and about double its original volume. This can take up to 8 minutes. You’ll know when the mixture is ready when you lift up the beaters and they leave a trail on the surface that lasts for three seconds.
6. Use a rubber spatula or large metal spoon to gently fold the cooled chocolate mixture into the eggy mixture until completely incorporated. Be patient, using a figure of eight motion. Then sieve over the flour and cocoa mixture again and fold this in very carefully. Don’t overdo the mixing - stop just when the mixture looks gungy and fudgy. Add 100g roughly chopped walnuts and 50g each of roughly chopped dark and milk chocolate.
8. Spoon teaspoons of caramel over the top of the brownie mixture and then pour over 50g tahini. Swirl through both the tahini and caramel with a skewer to create a marbled effect and sprinkle over some sesame seeds.
9. Pour the mixture into your tin, levelling the top and bake for 22-25 mins. Keep checking the brownie after 22 mins - we want a fudgy, not cakey brownie. If it wobbles a lot in the middle it needs a few more minutes until it has a slight crust and comes away from the sides of the tin.
10. Leave the brownies to cool in their tin before removing, slicing into 16 portions and devouring immediately.