Fudgy tahini brownies

Set up a double boiler with a couple of inches of steaming, not boiling, water so the chocolate cannot burn.

Melt the chocolate chips, dark chocolate and olive oil together over the steaming water, stirring until completely melted.

Whisk the flour, cocoa powder, salt and baking powder together.

Whisk the eggs with the granulated sugar and the vanilla until nice and thick and paler; this helps the batter rise and gives the crackled top.

Take the chocolate off the heat when only a few chunks are left; the residual heat melts the rest.

Whisk the tahini into the melted chocolate and set aside a few minutes to cool.

Add the orange juice and the cinnamon.

If the chocolate is still hot, add it to the egg mixture a little at a time so the eggs do not scramble.

Whisk in the dry ingredients; the batter is thin, and that is what makes them fudgy.

Line an eight inch square baking pan with parchment paper and spray it with pan spray or brush it with oil.

Pour in all the batter and sprinkle chocolate chunks on top.

Bake on the centre rack at 350F for about 35 to 40 minutes, up to 45 in a slower oven; the corners should be cooked and puffy and the centre still moist.

Cool completely to room temperature, then refrigerate three or four hours, or overnight, until fully set before cutting.

Wrap with plastic wrap once cool so they do not absorb refrigerator smells.

Variation: for the vegan version replace the eggs with four tablespoons of ground flax seeds mixed with half a cup of water, and use a whole teaspoon of baking powder.