I dove into Yotam Ottolenghi’s book Sweet again the other day, making a recipe for tahini and halva brownies.
The recipe defines decadence, involving 250 grams of butter, 250 grams of 70% cocoa chocolate plus additional cocoa powder, 200 grams of halva and 80 grams of tahini. It’s not something you make on the spur of the moment with whatever’s in the pantry—it takes planning. But I’ve been eyeing that recipe for months now, dreaming of that combination of chocolate and sesame flavours that I doubt I would have ever thought to combine.
The result was beautiful to look at, with swirls of glossy blonde tahini on a deep chocolate base.
They smelled divine in the oven, and it took immense willpower not to cut them before they cooled.
And the taste? It was everything you could want from a brownie, and then a little more. The texture was moist and gooey, studded with delightful chunks of dry, flaky halva. And the chocolate flavour was so rich, it was practically a candy bar. Definitely a brownie to savour in small quantities … but one that invites gorging.
I predict that a year from now, the tahini and halva brownie page in my copy of the book Sweet will be spotted with butter and chocolate, like all good recipes are.