Double choc brownie sausage rolls

Preheat oven to 200C/180C fan-forced. Line a large baking tray with baking paper.

Place chocolate 100g dark chocolate, chopped and butter 100g butter, chopped in a microwave-safe bowl. Microwave on HIGH (100%), stirring with a metal spoon halfway through, for 1 minute or until melted and smooth. Stand for 10 minutes to cool.

Add brown sugar 1/2 cup brown sugar and 1 egg. Stir until well combined. Sift over cocoa 2 tbsp Dutch processed cocoa and flour 1 1/4 cups plain flour. Add choc chips 1/2 cup dark choc chips. Stir until well combined. Stand for 10 minutes to thicken.

Place 1 sheet of pastry 2 sheets frozen puff pastry, partially thawed on a flat surface. Sprinkle with 1 tablespoon caster sugar. Top with remaining pastry sheet. Press to secure. Using a rolling pin, roll out pastry to form a 27cm square. Using a sharp knife, cut pastry into 3 x 9cm-wide strips. Lightly beat remaining egg. Place 1 pastry strip on a board with 1 long edge facing you. Spoon 8 level tablespoons of chocolate mixture along centre of pastry, slightly overlapping. Press mixture together into a log shape. Brush a little egg along 1 long edge of pastry. Roll up pastry from edge closest to you to enclose filling. Trim ends. Cut into 8 pieces. Place, seam-side down, on prepared tray. Repeat with remaining pastry strips, chocolate mixture and egg.

Refrigerate for 10 minutes.

Brush tops of pastry with egg. Sprinkle with sesame seeds 1 tbsp sesame seeds and remaining caster sugar. Bake for 20 minutes or until golden. Stand on tray for 5 minutes. Serve warm or at room temperature with berry sauce 250ml bottle mixed berry dessert sauce, to serve.