METHOD:

• Preheat the oven to 180 degrees Celsius. In a large mixing bowl, combine the sesame flour and cacao, and set aside.
• In a small saucepan, combine the butter, coconut sugar, maple syrup and salt, and cook over a medium heat until it begins to bubble. Remove from the heat.
• Add the eggs and milk to the sesame and cacao, and mix thoroughly until a batter forms. Add the melted butter mixture, and continue to stir until well combined. Finally, mix in the baking powder, and the dark chocolate chunks.
• Pour the brownie mixture into a greased and lined square baking tin, and pop in the oven for 10 minutes. You can cook them for up to around 12, but at the ten minute mark the brownies are cooked while still retaining a super squidgy interior. Allow to cook slightly before cutting and serving.