When deep chocolate cravings hit, few desserts satisfy quite like a batch of homemade brownies. These halvah swirl brownies take that satisfaction to the next level—rich, fudgy chocolate batter meets sweet, nutty ribbons of sesame halva for a bold and unforgettable twist. If you’re looking for something that’s a little different but still deeply comforting, this recipe deserves your attention.
Combining the robust depth of dark chocolate with the unique texture and flavor of Middle Eastern halvah, these brownies are dense, moist, and layered with complexity. Toasted sesame seeds on top add just enough crunch to balance the chewy texture, making this recipe a standout among everyday chocolate bakes.
Ingredients that Set This Brownie Apart
Classic brownie ingredients like butter, chocolate, eggs, and flour form the base of this recipe. But what makes it special is the addition of halvah—a dense, crumbly confection made from tahini (sesame paste) and sugar. Here’s a breakdown of what you’ll need:
- Unsalted butter: Provides richness and moisture.
- Dark chocolate (70% or higher): For a bold, deep chocolate flavor.
- Eggs: Help with structure and create that fudgy texture.
- Granulated sugar: Balances the bitterness of dark chocolate and enhances chewiness.
- All-purpose flour: Minimal flour keeps the brownies dense and fudgy.
- Halvah: Adds a nutty sweetness and creamy texture when melted into a swirl.
- Milk: Used to adjust the consistency of the halvah swirl.
- Sesame seeds: Optional, but recommended for texture and visual contrast.
These ingredients come together to create brownies that are anything but ordinary.
Tools You’ll Need
This isn’t a high-maintenance recipe, but a few tools will help streamline the process:
- Mixing bowls (heat-safe)
- A whisk and silicone spatula
- Hand or stand mixer (optional for beating eggs and sugar)
- Small saucepan or microwave for melting
- A 9×13-inch baking pan or similar size (approximately 20×30 cm)
- Parchment paper
- Cooling rack
Step-by-Step Instructions
1. Melt the Chocolate and Butter Together
In a heatproof bowl set over simmering water (or in a microwave in 30-second intervals), combine the butter and dark chocolate. Stir until smooth and glossy, then remove from heat and let it cool slightly. This base gives the brownies their intense chocolate body.
2. Prepare the Halvah Swirl
Crumble the halvah into a small saucepan. Add a splash (about 50 ml) of milk and heat gently until the mixture becomes smooth and pourable. If it feels too thick, add a bit more milk, one tablespoon at a time, until it reaches a thick but swirly consistency. Set aside to cool.
3. Beat the Eggs and Sugar
In a large bowl, whisk together the eggs and sugar until the mixture becomes light, airy, and noticeably thicker—this step helps build that chewy texture that makes brownies so irresistible.
4. Combine and Fold
Pour the slightly cooled chocolate mixture into the egg mixture. Stir just until combined. Sift in the flour and gently fold it in. Be careful not to overmix, which can lead to cakier brownies.
5. Assemble and Swirl
Pour the chocolate batter into your prepared baking pan. Dollop the halvah mixture across the top and gently swirl it through the batter using a knife or skewer. You don’t want to fully blend the two—just create marbled ribbons.
6. Top with Sesame and Bake
Sprinkle the surface with sesame seeds for a nutty finish and bake in a preheated oven at 180°C (350°F) for 20 to 30 minutes. The baking time will depend on your oven and how gooey you want the center. Look for edges that are set and a center that no longer jiggles. A toothpick inserted should come out with moist crumbs, not raw batter.
7. Cool and Slice
Let the brownies cool in the pan for 10 minutes, then transfer them to a wire rack to cool completely. For clean edges, chill them slightly before slicing into squares.
Texture & Flavor Notes
These brownies are fudgy at the center, slightly crisp on the edges, with swirls of sweet sesame richness cutting through the chocolate. The halva not only adds flavor but creates pockets of creamy, melt-in-your-mouth softness. Toasted sesame seeds offer a hint of crunch and echo the halva’s nutty depth.
Make It Your Own
Brownies are a canvas, and this recipe invites subtle tweaks:
- Gluten-free option: Use a 1:1 gluten-free flour blend.
- Less sugar: Reduce sugar to 250g for a slightly darker flavor profile.
- Extra texture: Add chopped walnuts or pistachios for added crunch.
- Spice it up: A pinch of cardamom or espresso powder in the batter elevates the chocolate.
Storage Tips
These brownies keep well at room temperature in an airtight container for up to 3 days. For longer storage, refrigerate for up to a week. They also freeze beautifully—wrap individual squares in parchment and store in a freezer bag for up to 2 months.
To reheat, microwave for 10–15 seconds to bring back that fresh-out-of-the-oven texture.
Serving Suggestions
Serve these brownies just as they are, or dress them up:
- With a dollop of whipped cream or Greek yogurt
- Alongside Turkish coffee or strong espresso
- Warmed and topped with vanilla ice cream
They also make a standout addition to any dessert table or holiday cookie spread.
Nutritional Snapshot (per square, approx.)
- Calories: 280 kcal
- Carbs: 30g
- Protein: 4g
- Fat: 16g
- Fiber: 0.3g
This isn’t a low-calorie treat, but it delivers serious satisfaction per bite.
Final Thoughts
These halvah swirl brownies are ideal for when you want something familiar, yet distinctive. They respect the soul of a classic brownie but offer a new layer of flavor and texture that’s both sophisticated and comforting. Whether you’re hosting guests or just indulging yourself, this recipe delivers deep, nuanced flavor without adding unnecessary complexity.
Try them once, and you might find yourself buying halvah just to have an excuse to bake them again.
Halvah Swirl Brownies | Fudgy Dark Chocolate Brownies with Sesame Halva
Ingredients
Chocolate Base
- 200 g unsalted butter softened
- 200 g dark chocolate 70% cocoa or higher, chopped
Egg Mixture
- 4 large eggs
- 300 g granulated sugar
Dry Ingredient
- 120 g all-purpose flour about 3/4 cup
Halvah Swirl
- 200 g sesame halvah crumbled
- 50-100 ml milk to adjust halvah consistency
Topping
- to taste toasted sesame seeds for topping
Instructions
Prepare Chocolate and Halvah
- Melt the butter and chopped dark chocolate together in a heatproof bowl over simmering water or in the microwave, stirring until smooth. Let cool slightly.
- In a small saucepan, crumble the halvah and add 50 ml of milk. Warm gently, stirring, until smooth and spreadable. Add more milk if needed to reach a thick but swirlable consistency. Set aside to cool.
Combine Batter
- Whisk eggs and granulated sugar together until pale, fluffy, and thickened.
- Pour the cooled chocolate mixture into the egg mixture and stir until just combined.
- Sift in the flour and gently fold it into the batter without overmixing.
Assemble and Bake
- Pour the batter into a greased or parchment-lined 20×30 cm baking pan.
- Drop spoonfuls of the halvah mixture on top and use a knife or skewer to gently swirl it through the batter, creating marbled patterns.
- Sprinkle toasted sesame seeds evenly over the top.
Bake and Cool
- Bake in a preheated oven at 180°C (350°F) for 20–30 minutes, until edges are set and a toothpick inserted comes out with moist crumbs.
- Remove from oven and let cool in the pan for 10 minutes, then transfer to a wire rack to cool completely before slicing.
Notes
- Use a toothpick to check doneness; brownies should be set at edges with moist crumbs in the center.
- For cleaner cuts, chill brownies briefly before slicing.
- Store airtight at room temperature up to 3 days or freeze for longer storage.
Leave a Reply