John Gregory Smith showcased Middle Eastern Tahini and Halva Chocolate Brownies on Sunday Brunch.
The ingredients are: 250g butter + extra for greasing, 200g dark chocolate, broken into pieces, 3 tbsp golden syrup, 4 eggs, 300g golden caster sugar, 200g self-raising flour, 2 tbsp coco powder + a pinch for garnish, 150g halva, 100g tahini and Sea salt.
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