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Tahini and Halva Brownies

Tahini and Halva Brownies Related:   dairy, desserts & sweets, July 4th, kid-friendly, Purim, Shabbat

Prep time: 10 minutes

Cook time: 36–40 minutes

Yield: 20 brownies

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Because of the combination of tahini, halva and chocolate is great, it will be difficult to eat just one of these brownies.  In order to achieve the perfect balance of cakey and gooey—that sweet spot that all brownies should hit—the cooking time is crucial. It will vary by a minute or so depending on where the pan is sitting in the oven, so keep a close eye on them.

Ingredients

  • 1 cup plus 6 tablespoons unsalted butter, cut into ¾-inch cubes, plus extra for greasing
  • 11 ounces dark chocolate (70% cocoa solids), broken into 1½-inch pieces
  • 5 large eggs
  • 1¾ cups granulated sugar
  • 1¼ cups all-purpose flour
  • ⅓ cup plus 2 tablespoons Dutch-processed cocoa powder
  • ¾ teaspoon salt
  • 8¾ ounces halva, broken into ¾-inch pieces
  • ⅓ cup tahini paste

Preparation

  • Preheat the oven to 375 degrees. Grease a 9-by-13-inch pan, line with enough parchment paper to create a ¾-inch overhang and then set aside.
  • Place the butter and chocolate in a heatproof bowl over a pan of simmering water, making sure that the base of the bowl is not touching the water. Leave for 7 to 8 minutes to melt, then remove the bowl from the heat. Stir until you have a thick shiny sauce and then set aside to come to room temperature.
  • Place the eggs and sugar in a large bowl and whisk until pale and creamy and a trail is left behind when you move the whisk; this will take about 3 minutes with an electric mixer on medium speed, longer by hand. Add the chocolate and fold through gently with a spatula—don’t overwork the mixture here.
  • Sift the flour, cocoa powder and salt into a bowl; then gently fold into the chocolate mixture. Finally, add the pieces of halva, gently fold through the mix, then pour or scrape the mixture into the lined baking pan, using a small spatula to even it out. Dollop small spoonfuls of the tahini paste into the mix in about 12 different places; then use a skewer to swirl them through to create a marbled effect, taking the marbling right to the edges of the pan.
  • Bake for about 38 minutes, until the middle has a slight wobble and it is gooey inside—they may be ready anywhere between 36 and 40 minutes. They may seem a little undercooked at first, but they firm up once they start to cool down. If you want to serve them warmish (and gooey), set aside for just 30 minutes before cutting into 20 pieces. Otherwise, set aside for longer to cool to room temperature.
  • Storage: These will keep well for up to 5 days in an airtight container. They also freeze well, covered in plastic wrap, for up to a month. When you take them out of the freezer, they are uncommonly good eaten at the half-frozen, half-thawed stage.
  • Reprinted with permission from Sweet: Desserts from London’s Ottolenghi by Yotam Ottolenghi and Helen Goh (Ten Speed Press, 2017).

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