Pan-baked tahini, halva and coffee brownie

Method

1. Heat the oven to 195°C/175°C fan/gas mark 5½. Grease the baking tin or dish with sunflower oil and set aside.

2. Put the tahini and water into the bowl of a stand mixer with the paddle attachment in place and mix on medium-high speed for 2 minutes until pale and smooth. Reduce to low speed, add the sugar, then the eggs, one at a time, and mix for a further 2 minutes.

3. Sift all the dry ingredients using a fine sieve, adding them to the tahini mixture along with the salt and the chocolate chips. Mix for a minute more, then pour the batter into the prepared tin.

4. Sprinkle the top with the sesame seeds and chocolate and dot with the halva. Bake for 10-12 minutes until the edges are set and the centre is not completely runny (it needs to be slightly wet). Set aside for 10 minutes before serving.

5. Serve with vanilla ice cream.