John Gregory Smith Tahini and Halva Chocolate Brownies recipe on Sunday Brunch

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.