Tahini and halva brownies from Sweet (page 87) by Yotam Ottolenghi and Helen Goh

  • caster sugar
  • tahini
  • eggs
  • dark chocolate
  • butter
  • halva
  • Dutch-process cocoa powder

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • DePollepel on June 19, 2021

    amazing! very special to serve guests. and easy to make

  • louisewint on January 25, 2021

    5 stars from me, get good halva! and don't give in to temptation to overbake :) I made them with 54% chocolate and used 20 grams less sugar because of that.

  • KarinaFrancis on July 18, 2020

    Omg so decadent, so rich, so good! I was a bit worried because they were more than a bit jiggly in the centre at the 25min mark, but I kept the faith and was rewarded with perfectly fudgy brownies.

  • Astrid5555 on December 15, 2018

    Fantastic brownies! We especially loved the halva and brownie combination. My tahini was very liquid so no issue swirling it in. I took them out after 25 minutes when the middle was still wobbly as per the recipe expecting them to firm up a little more. While they were still quite gooey we all agreed the soft center with the firmer halva pieces was exceptionally good. A definite keeper!

  • hirsheys on July 11, 2018

    I finally got to make these and they are fantastic. I followed the recipe pretty exactly, using some quality packaged halvah I bought at a Middle Eastern store and 73% dark chocolate from TJs. Cooked them 38 minutes. Everyone at work agreed that they were like more special peanut butter brownies with lovely chunks of melty halvah throughout. I don't repeat dessert recipes often, but this one's a keeper.

  • Rutikazooty on January 25, 2018

    Made these and though they were interesting they weren't good enough for me to ever repeat. I do love tahini and halvah so that wasn't the problem.

  • Jane on January 16, 2018

    I thought these were very good. I agree the middle pieces were quite soft but I like that in a brownie. I made them in an 8.5x11 inch (30x22 cm) pan and that was perfect. I used an espresso halva which gave a great flavor. But I would use less tahini next time and do lines and feather rather than large blobs that were difficult to swirl.

  • Kitchengeek on November 24, 2017

    I did not have the proper pan, so multiplied by 1.25 and used a 9x13 inch pan. I do not know if this is why, or if I just didn't cook it long enough, but the brownies came out very mushy. Also the tahini did not spread easily, or as prettily as shown in the photo. I think it would have helped to have warmed the tahini first. The brownies are very rich and quite good, but somehow not as ... interesting as I expected. // On the other hand, Mike likes them a lot.

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