tahini halva brownies

I made a batch of these tahini halva brownies last year but didn't photograph them and they were so popular they disappeared in the blink of an eye. Those brownies were gluten free and were such a success I decided to remake them using regular flour.

I wanted big chunks of halva dotted through the brownies but disappointingly I find halva melts when baked. As a bit of an experiment I froze the halva pieces first to see if that would stop the halva melting. It certainly helped so I've added that step to the recipe.

If you want your brownies to be squidgy make sure to test the brownies at the 20 minute mark then watch like a hawk. When you insert the cake tester, you want a few moist crumbs to cling to it. Here's the recipe for you which makes a 7 inch tin of brownies. They're rich so I cut them into thin bars to serve. For all my recipes I use a 250ml cup and a 20 ml tablespoon, unsalted butter and 60g eggs. My oven is a conventional gas oven so if your oven is fan forced you may need to reduce the oven temperature by 20°C. 
Tahini Halva Brownies  
70g halva, cut into 2 cm pieces
½ cup plain flour minus 1½ tbs
1½ tbs cocoa 
pinch salt
125g (4 oz) unsalted butter, cut into pieces 
150g (5 oz) dark chocolate, chopped 
⅔ cup caster sugar 
½ teaspoon vanilla extract
2 large eggs, at room temperature
75g tahini paste 

Preheat oven to 180°C/350°F (conventional). Grease and line the base and sides of a 7 inch square pan with baking paper or aluminium foil, making sure the paper goes up all four sides.  Place the halva cubes in the freezer. 
Sift the flour with the cocoa and salt into a small bowl. Melt the butter and chocolate in a bowl placed over a medium saucepan filled with simmering water, stirring until smooth. You could also do this in the microwave. Remove the bowl from heat and allow to cool a little then beat in the ⅔ cup sugar, the vanilla then the eggs. 
Mix in the flour and cocoa mixture and beat vigorously with a wooden spoon until the batter becomes smooth and glossy. Randomly place the frozen halva cubes in the base of the pan. Spread the brownie mixture evenly in the prepared pan. Use a spoon to insert the tahini into the brownie mix in a few places, then use the back of a clean spoon to swirl it a little through the mix – not too much: you want it to be uneven.

Bake in the preheated 180°C/350°F oven for 20-25 minutes, or until the batter in the centre of the pan is just set. Cool on a wire rack, then lift out of the tin and peel away the foil or paper. Cut the brownies into squares or bars.
These will keep in an airtight container for a couple of days but they also freeze well. I'm taking a batch of these into work tomorrow for a birthday morning tea. My workmates really love chocolate so I know these brownies are going to be appreciated.

See you all again next week with some more baking from my kitchen. 

Bye for now, 



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