Raspberry halva brownies from Dappled: Baking Recipes for Fruit Lovers (page 62) by Nicole Rucker

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Notes about this recipe

  • tarae1204 on March 10, 2022

    Delicious and decadent. I used a ceramic 8x13” pan and opted to bake the brownies (in a convection oven) about 12 minutes longer than stated. Still gooey in the center which isn’t my personal preference, but not liquid. The edges were chewy so there was something for everyone. If I make this again, I may experiment with adding a hint of sesame oil to replace some butter, and/or a halvah-flavored creme anglaise dotted with raspberry purée. It would double the work but produce a restaurant worthy dessert.

  • anya_sf on November 03, 2021

    I made 1/2 recipe using 2 xl eggs in an 8"x8" pan. Since the full recipe calls for 8"x12" rather than 9"x13", I thought these might be done sooner, but they actually took an extra 5 minutes, perhaps because I sprinkled a few extra berries on top. Dutch processed cocoa and 70% chocolate (what I had on hand) worked fine. The brownies were super chocolatey, fudgy, and delicious. I especially loved the raspberries and think these would be great even without the halva. I agree that these could be served at a dinner party, perhaps with a scoop of vanilla ice cream.

  • Smokeydoke on June 08, 2020

    This dessert is a decadent showstopper, best served at a fancy occasion. I recommend using a 9x13 pan. Photo included

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