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Tahini and Halva Brownies

Tahini Halva Brownies

These brownies are super easy and super delicious.  They really don't take much more effort than a boxed mix, but the melting the chocolate is the key to incredibly chocolatey brownies. Using olive oil creates a dairy free brownie to rival any one made with butter.  

The chunks of halva spread out amongst each piece will be a welcome surprise for everyone that tries them and the topping of pure tahini swirled into the chocolate is pure decadence.  

  • Duration
  • Cook Time
  • Prep Time
  • 12Servings


  • 1 cup extra virgin olive oil, such as Colavita
  • 8 ounces bittersweet chocolate, chopped
  • 4 eggs
  • 1 cup sugar
  • 1 cup all-purpose flour
  • ¼ cup cocoa powder
  • ½ teaspoon salt
  • 6 ounces halva, divided
  • ¼ cup 100% tahini


Preheat oven to 350°F. Line a 9x13-inch casserole with parchment paper.

  1. In a small bowl combine evoo with chocolate and melt over a double boiler or for 1 minutes in the microwave. Set aside to cool.
  2. In a large bowl whisk eggs with sugar until pale, about 3-4 minutes by hand. Gently mix in melted chocolate just until blended. Add flour, cocoa and salt and fold in gently, careful not to over mix.
  3. Break up large chunks of halva and place them on the bottom of prepared pan reserving 1 ounce to crumble on top later.
  4. Pour batter over top to fill pan. Spoon tahini over top of brownies in 12 spots, then use a knife to swirl it through.
  5. Bake for 20 minutes, until top is cooked, it’s okay if the middle is a little soft, that will help result in a chewy gooey brownie.
  6. Immediately after removing from oven, crumble halvah over top. Allow to cool at least an hour before cutting and storing or serving.