Hallava Tahini–Halva Brownies
baking

Hallava Tahini–Halva Brownies

Deep chocolate. Toasted sesame. Dangerously good. Some combinations are inevitable. Chocolate and tahini is one of them. Add halva, and things get unapologetically indulgent.

Made with

Deep chocolate. Toasted sesame. Dangerously good.

Some combinations are inevitable. Chocolate and tahini is one of them. Add halva, and things get unapologetically indulgent. These brownies live right at the intersection of fudgy and tender, with ripples of creamy tahini and pockets of halva that melt into something almost caramel-like. They’re rich, balanced, and extremely hard to stop eating.

Timing matters here. A minute too long and you lose the magic. Pull them early, trust the wobble, and let carryover heat do the rest.

Storage:

Keeps up to 5 days in an airtight container. Freezes beautifully for up to a month.
Pro tip: eat them half-frozen, half-thawed. Trust us.

Instructions

  1. 1
    Heat the oven: Preheat oven to 350°F. Grease and line a 9” x 13” rectangular tin with baking parchment.
  2. 2
    Melt the base: Place the butter and dark chocolate in a heatproof bowl set over gently simmering water. Make sure the bowl doesn’t touch the water. Let melt for about 2 minutes, then stir until glossy and smooth. Whisk in the Hallava Dark Chocolate Toasted Sesame Halva until fully incorporated. Set aside to cool slightly.
  3. 3
    Whip the eggs and sugar: In a large bowl, whisk the eggs and sugar until pale, thick, and ribboned. About 3 minutes with an electric mixer, longer by hand.
  4. 4
    Combine: Gently fold the chocolate mixture into the eggs using a spatula. Take your time. You want cohesion, not volume loss.
  5. 5
    Add dry ingredients: Sift together the flour, cocoa, and salt. Fold gently into the batter until just combined.
  6. 6
    Fold in halva: Add the halva chunks and fold carefully so they stay distinct.
  7. 7
    Swirl the tahini: Pour the batter into the prepared tin and smooth the surface. Dollop spoonfuls of Hallava Pure Tahini across the top. Use a skewer or knife to marble it through, pulling the swirl all the way to the edges.
  8. 8
    Bake: Bake for about 23 minutes, checking from 22–25 minutes depending on your oven and pan size. The center should still have a slight wobble. That’s the point. If using the larger pan, start checking a couple minutes earlier.
  9. 9
    Cool (or don’t): Let rest for at least 30 minutes if serving warm and gooey. For cleaner slices, cool completely before cutting into 16 squares.
Pro tip: A sprinkle of sesame seeds, walnuts, or scrape of orange zest elevate this recipe even further!
Note: Slight adjustment (reduction) to baking time may be necessary if using a convection oven…just keep an eye on the brownies as they near the end.

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