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.
Tahini and Halva Brownies
Servings
12 Servings
Ingredients
- 1 cup extra virgin olive oil
- 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
Instructions
- Preheat oven to 350°F. Line a 9×13-inch casserole with parchment paper.
- 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.
- 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.
- Break up large chunks of halva and place them on the bottom of prepared pan reserving 1 ounce to crumble on top later.
- Pour batter over top to fill pan. Spoon tahini over top of brownies in 12 spots, then use a knife to swirl it through.
- 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.
- Immediately after removing from oven, crumble halvah over top. Allow to cool at least an hour before cutting and storing or serving.
Way too much olive oil. Baking now and turning into an oily mess!!
Way too much olive oil! It’s baking now and turning into a oily mess!!
Seems like way too much olive oil! Baking now but turning g into an oily mess!!