Recipe by Claire Ptak of Violet Bakery
250g unsalted butter
250g Madagascar 72% pastilles
250g golden caster sugar
2 tsp vanilla extract
140g fine spelt flour
50g cocoa powder
Zest of 1 orange
150g tahini paste
225g vanilla or marbled chocolate halva, broken into 2cm pieces
3/4 tsp sea salt flakes
Set the oven to 180C/350F/gas mark 4. Butter and line a 20cm x 30cm baking dish with parchment. Put a heatproof bowl over a pan of simmering water, adding the butter and chocolate. Stir occasionally until the mix has melted completely. Set aside to cool slightly.
Separately, whisk the eggs and sugar until combined. Don’t over-whisk; the idea here is not to add too much air.
Stir the eggs into the chocolate mixture along with the vanilla extract, then sift in the flour and cocoa powder and fold it all together. Pour the mixture into your prepared dish.
Stir the orange zest into the tahini, then drizzle this over the brownie mixture. Dot with halva pieces, then gently run a knife across the surface to marble it. Sprinkle with sea salt, then bake for 25 minutes. The brownies should be just set, but still wobbly.
Violet's recipe featured in our Yearbook: Chocolate from farm to table. Words, Andrew Lowkes and Joanna Brennan. Photography, Yuki Sugiura