Tahini and halva brownies

Brownies don't really need improving but when Yotam Ottolenghi speaks, I listen, and I'm glad I did. On the weekend, I made a half batch (why??), cut them up, packed them into a Tupperware and took them on the train down the south coast to a beach buffeted by wind and shared them with shivering friends.

Nutty sesame swirled through gooey chocolate studded with walnuts and little melt in your mouth morsels of halva. There's not much more to say really other than MAKE THEM.

Cranberry orange brownies

At times of high stress, sometimes the only solution is chocolate. The fastest way for a fix - other than buying a bar or a block - is the brownie. One bowl, no need for softening of butter or room temperature anything, just melt, stir, pour, bake, slice and serve. This Smitten Kitchen recipe doesn't even require you to have dark chocolate in the house - it uses cocoa instead - and so can be whipped up from pantry staples. My friend Joanna had recently made these with orange zest - to great acclaim - and I further freewheeled by substituting walnuts for cranberries. I used dried, but fresh or frozen would work just as well for that pop of sour among all the sweet. Serve warm, at room temperature, refrigerated or straight from the freezer. It all works.

Chocolate raspberry brownie cakes

Chocolate and fruit is a matter of personal preference. I've never been fond of the chocolate-dipped strawberry, which is often upheld as the epitome of deliciousness (albeit by advertisements for shopping centres or luxury hotel chains). Chocolate and orange on the other hand, I've long been a fan of - so much so that once, on a trip to Europe, I visited York out of love not so much of the Brontes but of Terry's Chocolate Orange. I favour the milk variety, though I certainly won't knock back the dark if it's on offer. As a rule, dark chocolate is generally the one to pair with fruit: less sweet, more sophisticated. It works wonderfully with pear, as evidenced in the most crowd-pleasing cake in my repertoire: pear, pistachio and chocolate cake. Another winning combination is with raspberry, where the sour/sweet of the fruit marries beautifully with the deep, dark depths of the chocolate. 

In this hybrid of brownie and cake, a crisp, crackly crust gives way to a fudgey chocolate centre, its richness offset by the tart burst of the berries. It works just as well with frozen fruit as it does with fresh, so you can make them year round. One is the perfect amount to satisfy whatever chocolate cravings you have. If you don't trust yourself to stop there, they freeze well... but I'm sorry to say also taste pretty good frozen. You were warned.

Cocoa hazelnut brownies

Some good friends of mine moved house on Monday. I, by contrast, have not moved very far from my computer in the last month with a seemingly neverending string of deadlines. So to make something for their move, that required me to move only as far as my kitchen, where all the ingredients were waiting for me, I turned to these brownies. The ones I usually make require a bit of forethought, as they contain prunes that need to be soaked for three days, but these cocoa hazelnut numbers take about as long to make as the decision to make them, which you'll see, after your eyes graze over these images (or these, from the original source) is not very long at all.

Most brownies are made by melting butter and dark chocolate, but here, the chocolate is swapped for cocoa. I'd been looking for a recipe to showcase the contents of the catering size bag of Italian Pernigotti cocoa I'd lugged back from Seattle (of all places) last year and this proved perfect. Dense, dark, delicious. Worth moving for. Whatever the distance.