Tahini and Halva Brownies
Course: DessertCuisine: MediterraneanDifficulty: Easy18
servings1
hour15
minutes24
minutesSo this recipe comes from a chef I love and admire, Ottolenghi. I have been to many of his cafe’s and restaurants in London as well as collect all his cookbooks. I have also attended a Speaker Series where he spoke. I love his approach to food, his flavor combinations and his recipes are all easy to do and always delicious. This recipe I would recommend strongly using a scale to WEIGH the ingredients. These brownies were by far the best. When you remove them from the oven you will think they are not done, but the perimeter should be solid but a little jiggly in the middle. I FEEL THESE WOULD BE BEST, SERVED THE NEXT DAY OR ST LEAST CHILLED FOR A FEW HOURS BEFORE SERVING. I serve these alone or with a small scoop of vanilla ice cream or a berry sorbet and fresh berries. It even goes nicely with homemade cherries in syrup. These are the best brownies for both kids and adults.
Ingredients
250grams unsalted butter, cut into small pieces
250grams dark chocolate (65% -70%)broken into pieces
4 large eggs
280grams sugar
120grams flour
30grams Dutch processed chocolate powder
1/2 teaspoon salt
200grams halva, broken into little pieces
80grams tahini paste
Directions
- Preheat oven to 375. Grease and line with parchment a 11×7 glass pan.
- Place butter and chocolate in a heatproof bowl over a pan of simmering water, make sure bowl doesn’t touch water. Allow to melt and leave alone for a few moments. Gently with a heat proof spatula, blend the butter and chocolate together. Allow to cool, place in the refrigerator.
- Place eggs and sugar in a large bowl and using an electric hand mixer, mix on medium speed for 3 minutes. Add the chocolate and fold into the mixture gently with a large spatula. Do not over mix.
- Sift the flour, cocoa, and salt into a bowl then gently fold into the chocolate mixture. Add the pieces of halva and fold in. Gently spread into prepared pan. Dollop the Tahini paste all over the brownies and with a knife and swirl in.
- Bake for 23 minutes until slightly wobbly and set around the permitter. It may seem under cooked but allow to cool then refrigerate overnight then cut.
