Halva Brownies

Halva Brownies

Halva Brownies

Halva Brownies
When you’re looking to level up the perfect fudgy einkorn brownie, swirling in nutty, creamy halva is an effortless way to change things up! The halva also adds a sophisticated layer of flavor that compliments the dark chocolate perfectly....

Not familiar with Halva? It's a fudge-like confection made from tahini, which is a paste of ground sesame seeds. When heated with a couple tablespoons of water, the halva transforms into a beautiful caramel consistency—perfect for swirling over brownies!

If you have trouble finding halva, you can substitute with a caramel topping, or enjoy the einkorn brownies without any topping at all!

Einkorn Halva Brownies

Ingredients

  • 6 tablespoons (84 g) unsalted butter, cold and cut into ¼-inch cubes
  • 6 ounces (170 g) bittersweet chocolate (70%), chopped
  • ¼ cup (20 g) unsweetened cocoa powder
  • 4 large eggs, one separated
  • 2 teaspoons vanilla extract
  • 1 cup (200 g) granulated sugar
  • ½ teaspoon salt
  • 1 2/3 cup (200 g) Jovial All-Purpose Einkorn Flour
  • 5 ounces (140g) plain halva, broken into bite-sized pieces (about ¾ cups)
  • 2-4 tablespoons water

Instructions

  1. Preheat the oven to 325°F. Butter a 9-inch square pan. Trim down a piece of parchment paper so that it's 7 inches wide (16" x 7"). Place in the pan, creasing at the bottom of the pan and allowing the rest to hang over the edges.
  2. Place the butter and chocolate in a medium heatproof bowl. Place over a saucepan of simmering water without letting the bowl touch the water. Stir frequently until the mixture is melted. Remove the bowl from the heat and stir in the cocoa powder until smooth. Set aside.
  3. In the bowl of a standing mixer fitted with a paddle attachment, beat three whole eggs and one egg yolk on medium speed for 1 minute. Add the vanilla, sugar and salt. Beat on high for 2 minutes until creamy and light yellow.
  4. Fold in one-third of the chocolate mixture. fold in half of the flour, scraping the bottom of the bowl with the spatula to incorporate the chocolate. When the flour is mostly absorbed, proceed folding in one-third of the chocolate and remaining flour, then finish with the rest of the chocolate.
  5. Pour the batter into the center of the pan, and spread into an even layer.
  6. In a small saucepan over medium-low heat, combine the halva and 2 tablespoons of water. Stir frequently until the halva is melted and has a loose caramel-like consistency, about 2 minutes (if the mixture is too thick and difficult to stir add an additional 1-2 tablespoons of water). Drop large spoonfuls of the melted halva on top of the brownie mixture and swirl into the batter.
  7. Bake for 40-45 minutes, or until a toothpick inserted in the center comes out with a bit of moist crumbs attached.
  8. Place the pan to cool on a wire rack for 30 minutes.
  9. Use the parchment to lift out the brownies; let cool completely before slicing and serving.
  10. Store in an airtight container at room temperature for up to 3 days.

Makes 16 two-inch Brownies