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Halwa Chocolate Cookie Bars

Crunchy, fudgy and gooey these cookie bars are easy to make but stuffed with chocolate and halwa chunks. They are an easy eggless dessert for ramadan or any time of year.
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Prep Time 10 minutes
Cook Time 22 minutes
Chill Time 2 hours
Course Bars, biscuit, cookie, Dessert, Finger food, High Tea, Iftar, Sweet tooth, tea time
Cuisine American, Middle Eastern
Servings 10 people

Equipment

  • Mixing bowl
  • Whisk
  • Rubber spatula
  • 8x8 inch Square tin
  • Baking paper
  • Knife

Ingredients
  

  • 1/4 cup brown butter
  • 1/4 cup olive oil
  • 1/2 cup brown sugar
  • 1/2 cup white sugar
  • 1 tsp vanilla
  • 1/4 cup water
  • 2 cups flour
  • 1 tbsp corn flour
  • 1 tsp baking powder
  • 3/4 tsp baking soda
  • 1/2 tsp salt
  • 3/4 cup chocolate chips

Filling -

  • 1 cup halwa
  • 1/2 cup chocolate chunks

Serve with -

  • 2 tbsp tahini
  • 2 tbsp melted chocolate

Instructions
 

  • Preheat oven to 180℃, line an 8x8 inch baking tray with baking paper.
  • In a mixing bowl add the brown butter, olive oil, brown sugar, white sugar and his until smooth. Add the vanilla and water, whisk again until combined, this might take a minute or two.
  • Add the flour, baking powder, baking soda, corn flour, salt and fold together with a rubber spatula. Add the chocolate chips into the dough and fold together.
  • Layer half this dough into the lined tin, flatten it out with the back of a spoon or the rubber spatula. Add the crumbled halwa, chocolate chunks spread evenly. Add the remaining cookie dough on top and flatten it out.
  • Bake this at for 18-22 minutes until the top is dry to the touch and just set.
  • Do not over bake them as the will firm up as they cool down. Once it is cooled down, drizzle over melted dark chocolate and tahini. Cut into bars and serve with milk or coffee.

Notes

  • To keep this vegan use any vegan chocolate you like and replace the brown butter with plant based butter or olive oil all the way