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

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Notes about this recipe

  • Schooffiecooks on March 31, 2026

    Served with vanilla icecream!

  • MsMonsoon on November 30, 2024

    Recipe calls for a 9” square pan. I used an 8” square, which I wouldn’t do again. Even though I baked a few extra minutes, and the edges are done, the middle area is quite mushy and undercooked — can’t even pick up one of those pieces.

  • Ms20 on April 18, 2022

    These are incredible. I used a 9x13 pan and baked for 20 minutes and they came out perfectly. A definite keeper.

  • anya_sf on November 21, 2021

    I used a 9"x9" pan and baked the brownies 29 minutes as the center seemed too wobbly after 25. We thought the texture was perfect, nice and fudgy. Although my tahini was runny, it was hard to swirl due to the chunks of halva getting in the way. The brownies were rich and delicious!

  • 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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