Go Back

Chocolate Tahini Halva Brownies

These brownies are sweet, salty, fudgy, crunchy and all delicious. The perfect baking recipe for Eid, with chunks of halva, almonds and tahini swirled through, they make for a chocolate lovers dream this season.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 35 minutes
Chill Time 2 hours
Course Bars, Brunch, Cake, Celebration, Dessert, Finger food, High Tea, Sweet tooth
Cuisine American, Middle Eastern
Servings 10 people

Equipment

  • Large mixing bowl
  • Small mixing bowl
  • Butter knife
  • Electric beater
  • Sifter
  • Rubber spatula
  • 9x11 inch tray
  • Baking paper

Ingredients
  

  • 230 gm dark chocolate
  • 230 gm salted butter
  • 1 tsp espresso powder
  • 4 eggs
  • 215 gm brown sugar
  • 198 gm castor sugar
  • 1 tsp vanilla
  • 2 tbsp cocoa powder
  • 130 gm flour
  • 1 tbsp cornflour
  • 1/2 tsp salt
  • 250 gm halva
  • 50 gm sliced almonds
  • 50 gm tahini

Instructions
 

  • Preheat the oven to 180℃. Line a 9x11 inch tray with baking paper and set aside.
  • Melt the butter, dark chocolate in a bowl in the microwave with 20 second intervals. Stirring between each interval. Once melted and smooth, add the espresso powder into the mixture, stir and set aside to cool.
  • In a large mixing bowl add the eggs, sugars and vanilla, using an electric whisk beat the mixture until it has doubled in volume, creamy, pale and fluffy. We want to beat this until it has reached ribbon consistency (when you lift the beater out of the bowl the batter should fall on itself in a ribbon like pattern).
  • Add the melted butter and dark chocolate mixture, beat until combined and smooth.
  • Sift over the flour, cornflour, cocoa powder, salt and fold with a spatula. Once combined, add the sliced almonds, crumble the halva and fold together.
  • Pour the batter into the prepared tin and drizzle over the tahini. Using knife, swirl the batter with the tahini and bake for 32-35 mins until the top is set and a tooth pick inserted into the center comes out with sticky, moist, wet crumbs.
  • Let this cool for a couple of hours. Remove it from the tin and cut into squares and enjoy.

Notes

  • Beat the eggs and sugars well to get that cradle top shiny crust.
  • Do not over bake the brownies, they will continue to set as they cool down in the pan.
  • Espresso powder is optional.
  • Use any nuts you prefer, check substitutes above.