My love affair with tahini and halva continues. This is another variation using a brownie batter as a base. I’ve used all kinds of toppings before – white chocolate, cream cheese etc., but don’t think I’ve done it with halva and tahini before. In any event this is a lovely Tahini, Halva and Walnut Brownie recipe.

I love using tahini – that middle-eastern (okay if you are of Indian, African any other descent that claims ownership – good for you – this is a food recipe blog) paste made with ground sesame seeds. I’ve used it in sweet (chocolate chip and tahini cookies) and savory dishes (as a drizzle on oven roasted carrots, hummus – and about 1000 other things). If you haven’t tried it, go and pick up a small jar. I say small as most have a large jar in the back of the fridge or cupboard that is just sitting there, probably only thought you could use it for hummus. Bring it out (and it doesn’t need to be refrigerated) – to room temperature if refrigerated, and give it a good stir as it does settle into a thick sludgy hard bottom, and really who wants a thick sludgy hard bottom?!

I was first introduced to middle-eastern halva by the book “Plenty More” by Yotam Ottolenghi. Indian’s have halva as well but I’ve only ever been exposed to the firmer jelly like consistency type that was always brought for us or sent by our relatives back home. It is more jelly like – think Turkish delight. I’ve blogged Ottolenghi’s Walnut and Halva Loaf before as well as done it in evening classes. It is has a great mouth feel, delicious and just try stopping at one piece. Since halva is primarily sesame paste this is a double sesame whammy with sweet and savory in one dish.

The brownie itself has a lovely texture and regardless of how you like your brownie – cakey (let it bake to the longest point of time) or gooey (take it out at the minimum suggested time), it tastes great. Your first bite may confuse your mouth as it hits the savory spot of tahini then the sweetness of the brownie. But when it hits the halva, tahini and brownie – oh my goodness! That’s why I prefer to crumble the halva over the brownie mixture as opposed to cutting it into squares and pushing them into the mixture. It’s like a party in your mouth. That’s what makes it addictive – you have been warned! This is a brownie worth pursuing.

So embrace Tahini and Halva and make this brownie! Your mouth will thank you – your waistline may be a little annoyed but you can probably offset that with walking up the stairs rather than taking the elevator or escalator (or be like me and think thin thoughts). As always – enjoy!

240g unsalted butter, cubed – any size as you are melting it with chocolate, live on the edge
240g dark chocolate, chopped roughly
4 eggs
330g sugar
120g all-purpose flour, sifted
30g cocoa powder, sifted
130g walnuts, lightly roasted and roughly chopped
Salt
150g tahini paste
130g halva, broken into 2-3cm pieces

Heat the oven to 350f
Prepare a 9 x 13” metal baking tray by spraying with cooking spray and lining with parchment leaving an overhang on each side to make removal easier – set aside
Set up a double boiler to melt the butter and chocolate or use your microwave and blitz for 1 minute initially, then in 10 second bursts, checking between bursts – it may look like there are solid pieces of chocolate in the pot, but as soon as you stir them, they will melt – stir until combined – set aside
In a large bowl, using a hand or stand mixer, whisk the eggs and sugar until pale and creamy – about 3 minutes
Gently fold the slightly cooled chocolate/butter mixture into the eggs
Add the flour, cocoa, walnuts and three-quarters of a teaspoon of salt – gently fold in to combine
Pour into the prepared pan and spread out evenly
Use a spoon to place dollops of tahini into the brownie mix in a random fashion
Using a butter knife or spoon, swirl the tahini into the batter – there is no right or wrong way to do this, you are mixing ingredients that taste good on their own so combined – oh my goodness!!
Crumble the halva on top and submerge any larger pieces into the batter, but make sure and cover the entire surface with halva
Bake for about 20 – 22 minutes, until the top is firm and the middle still has a slight wobble i.e. a gooey inside. If you like it gooey, take it out at this stage, if you like if firmer, leave it in a few minutes longer, just test it with a toothpick inserted into the center – it should come out with crumbs but not color the toothpick a chocolate color
Cut into 2″ pieces (roughly) or bigger or smaller or not – you will enjoy these, I promise