Pre-heat the oven to 150°C and line and grease a 20cm square cake tin.

Pour the sesame seeds into a food processor and whizz for 5-10 minutes until the seeds are broken down and are beginning to release their oils. Then add the honey and continue to process until smooth. Set aside.

Heat the peanut butter until melted and pour into a piping bag. Set to one side.

Melt the chocolate slowly in a bain marie then also set aside.

Meanwhile beat the butter and sugars together until light and fluffy.

Add the eggs one at a time, mixing in well. Then add the vanilla extract.

Pour in the melted chocolate and the black sesame paste and mix well.

In a separate bowl sift together the flours and cocoa powder then fold into the rest of the batter.

Pour half of the brownie batter into the cake tin.

Then pipe the molten peanut butter in zig zag lines on top of the batter. Using a wooden skewer, draw continual circles through the peanut butter lines to create a swirl pattern.

Pour the rest of the brownie batter over, smooth the surface, then pipe and swirl the rest of the molten peanut butter in the same way.

Scatter the salted peanuts and remaining black sesame seeds over the top.

Bake for 25 minutes in the centre of the oven.

Remove from the oven and leave to cool in the tin.

Once cool cut into 12 squares.