Tahini Halva Marble Brownies: Fudgy Nutty Treat Step-by-step instructions

Before you start

Preheat the oven to 350°F (175°C) and line an 8-inch square baking pan with parchment paper, leaving an overhang on two sides for easy lifting. Measure out all the ingredients: chop the dark chocolate into small pieces, crumble the halva into pea-sized chunks, and have the tahini ready.

If using plain tahini, stir in a tablespoon of honey or maple syrup to sweeten it. Toast the sesame seeds in a dry skillet over medium heat for 2-3 minutes, shaking frequently, until golden and fragrant. Set them aside to cool.

Instructions

Making the Batter

1. 1Prepare the Batter
   Heat the oven to 350°F (175°C). Line an 8-inch square baking pan with parchment paper, leaving overhang on two sides. Melt the dark chocolate and butter together in a heatproof bowl set over simmering water, or in the microwave in 30-second bursts, stirring until smooth. Whisk in the sugar, then beat in the eggs one at a time, followed by the vanilla. In a separate bowl, whisk the flour, cocoa, and salt. Fold the dry ingredients into the wet mixture until just combined—do not overmix.
   Look for The batter is thick, glossy, and fully combined with no streaks of flour.
   Safe temperature 160°F (71°C) internal temperature (egg dishes)
   Tip For the fudgiest texture, stop mixing as soon as the flour disappears.
2. 2Pour into Pan
   Pour the chocolate batter into the prepared pan and spread it into an even layer with a spatula. The batter will be thick and fudgy—that's exactly what you want for this recipe.
   Look for The batter is evenly distributed in the pan, smooth on top.
   Tip Tap the pan on the counter a few times to release any air bubbles.

The batter is thick, glossy, and uniform, with a rich chocolate aroma. The eggs are fully incorporated, and the batter has a silky sheen. It should be thick enough to hold its shape when scooped but not overly stiff. The pan is lined and ready, and the oven is preheated.

Swirling and Topping

3. 3Add Tahini Swirls
   Spoon the sweetened sesame tahini in dollops across the surface of the batter. Use a skewer or the tip of a knife to gently swirl the tahini into the chocolate, creating a marbled pattern. Be careful not to over-swirl—you want distinct ribbons of tahini and chocolate.
   Look for The tahini forms a beautiful marbled pattern against the dark batter.
   Tip If the tahini is very thick, warm it slightly to make it easier to swirl.
4. 4Scatter Halva
   Evenly scatter the crumbled halva over the top of the batter, pressing it in gently so it adheres. The halva will melt and caramelize during baking, creating a lacy, golden topping.
   Look for The halva pieces are evenly distributed across the surface.
   Tip Use your fingers to crumble the halva into small, even pieces.

The tahini swirls create a beautiful marble pattern against the dark batter. The halva is scattered evenly across the top, with some pieces slightly pressed in. The surface looks rustic and inviting, with the promise of a caramelized crust to come.

Baking and Finishing

5. 5Bake the Brownies
   Place the pan in the preheated oven and bake for 24 minutes, until the edges are set and the top is shiny and crackly. The center should still look slightly moist—this ensures a fudgy interior. The halva will caramelize into golden, flaky lace on top.
   Look for The top is glossy and crackly, and a toothpick inserted in the center comes out with a few moist crumbs.
   Safe temperature 160°F (71°C) internal temperature (egg dishes)
   Tip Check the brownies at 20 minutes to avoid overbaking.
6. 6Cool and Finish
   Remove the brownies from the oven and let them cool in the pan on a wire rack for at least 10 minutes. While still warm, sprinkle with flaky sea salt and toasted sesame seeds. Let cool completely before lifting out and cutting into squares.
   Look for The brownies are set but still moist in the center, with a caramelized halva crust.
   Tip For clean cuts, use a sharp knife and wipe it between slices.

The brownies have risen slightly, and the top is shiny and crackly. The halva has melted and caramelized into golden, lacy patches. A toothpick inserted in the center comes out with a few moist crumbs.

The kitchen smells of toasted sesame and chocolate. After cooling, the brownies are firm enough to cut, with a fudgy center and a crisp top.

Common mistakes

Overmixing the batter after adding the flour can develop gluten and result in tough, cakey brownies. Mix just until the flour disappears. Overbaking is another common pitfall—the brownies will continue to cook as they cool, so pull them out when the center is still slightly moist.

Swirling the tahini too much can destroy the marbled effect and incorporate it fully into the batter, so use a light hand. Finally, don't skip the flaky sea salt—it balances the sweetness and enhances the flavors.

How to tell it’s done

The brownies are done when the edges are set and pulling away from the pan slightly, and the top is shiny and crackly. A toothpick inserted into the center should come out with a few moist crumbs, not wet batter.

The halva on top will be caramelized and golden, and the brownies will have a slight give when pressed gently. The internal temperature of the brownies should read 160°F (71°C) to ensure the eggs are fully cooked. Let them cool for at least 10 minutes before cutting.

• Egg dishes: 160°F (71°C) in the thickest part