These are going to be the richest brownies you’ve ever had. Packed with rich halva and topped with swirled tahini, it’s so much better than any peanut butter brownie you’ve made in the past. The best part is you can prepare them the day before, so only have to slice and platter them before serving.
Yield: 16 brownies
Prep Time: 20 minutes, plus cooling time
Cook Time: 45 minutes
Total Time: 1 hour and 5 minutes, plus cooling time
8 ounces bittersweet chocolate, cut into ¼-inch pieces
2 tablespoons cocoa powder
2 sticks (1 cup) unsalted butter
1 cup sugar
¼ cup light brown sugar, packed
1 tablespoon vanilla extract
1 teaspoon kosher salt
1 teaspoon instant espresso powder
1 cup all-purpose flour
1 cup crumbled halva
½ cup dark chocolate chips
¼ cup tahini
Preheat the oven to 350° and line a 9-inch square pan with parchment paper.
In a medium glass bowl, combine the bittersweet chocolate, cocoa powder and butter. Set the bowl over a small saucepan of simmering water and let melt, stirring occasionally until a smooth ganache comes together.
Meanwhile, in a large mixing bowl, mix the sugars, vanilla extract, salt, instant espresso powder and eggs until well incorporated. Once melted, stir the chocolate mixture into the bowl with the sugar mixture until smooth. Fold in the flour until a batter comes together followed by the halva and chocolate chips.
Pour the batter into the prepared pan and drizzle with the tahini. Using the tip of a knife, swirl the tahini into the batter. Bake until just set, 40 to 45 minutes. Let cool completely, then remove from the pan and cut into 16 squares, and serve.