Pre-heat the oven to 170℃/160℃ fan. Prepare a 10x10"/25x25 cm square brownie pan

In a saucepan melt the butter, dark chocolate and golden syrup over a low heat.

Set the melted chocolate aside and allow to cool slightly . If you add to the eggs when the mixture is too hot it will cook the eggs and that will be yuck!

In a large mixing bowl whisk the eggs and golden caster sugar until pale yellow and fluffy.

Mix together the SR flour, cocoa powder and pinch of salt.

Slowly add the melted chocolate mixture to the whisked eggs then gradually add the flour mix. I usually add the flour in thirds to make sure it is all really well mixed.

Remember to scrape the sides and the bottom of the bowl to make sure you get all of the flour mixed in.

Pour/spoon about half of the brownie mixture into the prepared pan.

Drizzle/spread half of the tahini over the chocolate mixture.

Top with the remaining chocolate mixture. Smooth the top.

Drizzle the rest of the tahini over the top then sprinkle with the flaked almonds.

If you want to you can also sprinkle a couple of tablespoons over the top. This goes really well with the tahini.

Bake in the centre of a 170℃/160℃ Fan oven for 30-40 minutes or until a toothpick/thin knife comes out clean.

Allow to cool in the tin for 10-15 minutes then turn out and cool completely on a wire cooling rack.

Cut into 16 equal squares, serve and enjoy!