• Violet’s Halva Tahini Brownies

    by Joanna Brennan March 08, 2019 1 min read

    Violet’s Halva Tahini Brownies


    Recipe by Claire Ptak of Violet Bakery


    250g unsalted butter

    250g Madagascar 72% pastilles

    4 eggs

    250g golden caster sugar

    2 tsp vanilla extract

    140g fine spelt flour

    50g cocoa powder

    Zest of 1 orange

    150g tahini paste

    225g vanilla or marbled chocolate halva, broken into 2cm pieces

    3/4 tsp sea salt flakes


    Set the oven to 180C/350F/gas mark 4. Butter and line a 20cm x 30cm baking dish with parchment. Put a heatproof bowl over a pan of simmering water, adding the butter and chocolate. Stir occasionally until the mix has melted completely. Set aside to cool slightly.

    Separately, whisk the eggs and sugar until combined. Don’t over-whisk; the idea here is not to add too much air.

    Stir the eggs into the chocolate mixture along with the vanilla extract, then sift in the flour and cocoa powder and fold it all together. Pour the mixture into your prepared dish.

    Stir the orange zest into the tahini, then drizzle this over the brownie mixture. Dot with halva pieces, then gently run a knife across the surface to marble it. Sprinkle with sea salt, then bake for 25 minutes. The brownies should be just set, but still wobbly. 


    Squares of halva in bowl  Baker measuring out the halva smiling

    Violet's recipe featured in our Yearbook: Chocolate from farm to table. Words, Andrew Lowkes and Joanna Brennan. Photography, Yuki Sugiura