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Tahini and Halva Brownies

Fudgy, glossy brownies with a tahini-halve swirl in every bite.
Rich dark chocolate meets sweet sesame warmth, slightly salty.
Warm, dense, and beautifully marbled from edge to edge.

dessert ⏱ 45 min 360 kcal / portion 43.5 g carbs / portion (estimated) vegetarian eggglutenmilk 🔗 Original source

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Tahini and Halva Brownies
v4 · rb0e705f985 20260727Z1751 200 g halva 80 g tahini paste 🔥 preheat oven to 200°C, then grease and line a 23cm square or 30x20cm rectangular baking tin 🍳 ⏱ 2 min melt butter with dark chocolate in a heatproof bowl over simmering water, then stir to a thick shiny sauce and cool to room temperature 🌀 ⏱ 3 min whisk eggs and caster sugar until pale and creamy, with an electric mixer 🌀 fold the melted chocolate sauce into the egg and sugar mixture gently using a spatula, without over-working 🔪 sift plain flour, cocoa powder, and salt, then gently fold into the chocolate mixture 🌀 gently fold halva pieces through the batter pour or scrape batter into the lined baking tin and even it out dollop tahini paste into 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 tin 🔥 ⏱ 23 min bake until the middle has a slight wobble and it is gooey inside (22 to 25 minutes; bake a couple minutes less for a 30x20cm tin) 🍳 ⏱ 30 min set aside for just before cutting into 16 pieces for warm-ish (and gooey) brownies; otherwise set aside for longer to cool to room temperature Tahini Halva Brownies 🎉 250 g butter 250 g dark chocolate 4 pieces egg 280 g caster sugar 120 g plain flour 30 g cocoa powder ½ tsp salt butter, dark chocolate egg, caster sugar plain flour, cocoa powder, salt halva tahini paste
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Preparation steps

  1. preheat oven to 200°C, then grease and line a 23cm square or 30x20cm rectangular baking tin
  2. melt butter with dark chocolate in a heatproof bowl over simmering water for about 2 minutes, then stir to a thick shiny sauce and cool to room temperature
  3. whisk eggs and caster sugar until pale and creamy, about 3 minutes with an electric mixer
  4. fold the melted chocolate sauce into the egg and sugar mixture gently using a spatula, without over-working
  5. sift plain flour, cocoa powder, and salt, then gently fold into the chocolate mixture
  6. gently fold halva pieces through the batter
  7. pour or scrape batter into the lined baking tin and even it out
  8. dollop tahini paste into 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 tin
  9. bake for about 23 minutes until the middle has a slight wobble and it is gooey inside (22 to 25 minutes; bake a couple minutes less for a 30x20cm tin)
  10. set aside for just 30 minutes before cutting into 16 pieces for warm-ish (and gooey) brownies; otherwise set aside for longer to cool to room temperature

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