Tahini and Halva Brownies

dessert · ⏱ 45 min · 16 portions · 43.5 g carbs / portion · vegetarian · allergens: egg, gluten, milk

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
http://flowcooking.food/en-us/recipe/189/tahini-and-halva-brownies/