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Tahini Halva Brownies
Halva crumbles and silky smooth Soom Premium Tahini teamed up to add depth to traditional brownies.
¾ cup flour, sifted
⅓ cup Special Dark Cocoa, sifted
¼ tsp cinnamon
½ tsp salt
½ tsp baking powder
1 cup sugar
½ cup softened butter
1 tsp vanilla extract
¼ cup chocolate chips
2 tbsp softened butter
¼ cup sugar
1 Tbsp flour
5 oz. cream cheese
½ cup Soom Premium Tahini
Pre-made halva, preferably Hebel & Co.
For the brownies
For the halva cream cheese topping
For the brownie layer
In a medium-sized bowl, combine flour, cocoa powder, cinnamon, and baking powder. Set aside.
In a small bowl, cream sugar and butter together until smooth. Then add in eggs, one at a time, vanilla, and beat well.
Fold wet mixture into the bowl of dry ingredients. Fold in chocolate chips.
Spread 3/4 of the brownie batter into the bottom of the prepared 8" square baking pan. Set the remaining batter aside.
For the halva-cream cheese layer
Next, make the halva cream cheese layer. Cream together butter, sugar, and flour. Add cream cheese and mix until smooth. Scrape the bowl and add the egg. Beat until light and creamy. Scrape down the bowl again and add tahini.
Beat one minute or until the tahini is mixed into the cream cheese mixture completely.
Dollop the tahini-cream cheese topping over the brownie batter. Dollop the remaining brownie batter on top.
Sprinkle halva pieces on top. Swirl the topping together into the batter using a butter knife.
Bake at 350F for 40-45 minutes. Allow to cool and cut brownies into squares.
Dietary Preferences: Vegetarian, Nut-Free, Kosher
Seasonality: Winter, Spring, Summer, Fall