Rich pistachio halva brownies are a decadent treat for everyday snacks or special events. Halva is a sweet confection in the Middle East, Central Asia, Eastern Europe, and North Africa. There are two types of halva: flour-based and tahini-based. For this recipe, I used tahini halva. Tahini halva is made from sesame paste mixed with sugar, honey, or glucose, and sometimes includes nuts, dried fruit, or chocolate. The texture of halva is crumbly, nutty, and melts in your mouth.
The deep cocoa flavor and fudgy texture of brownies combine perfectly with the pistachio halva, making it a delicious addition to this decadent dessert. I first made these halva brownies while working at a small restaurant near the beach. I had never tasted halva before, so I was intrigued by its texture and how it would complement the brownies. It turned out to be fantastic! Now, I’m happy to share my version of the recipe with you.
pro tips
- mise en place: weigh and prepare your ingredients and supplies before starting. The purpose is to streamline the cooking process, ensuring efficiency, and reducing stress. Minimize the risk of errors and allow for better focus on technique and timing.
- equipment varies: ovens vary, purchase an oven thermometer to ensure the oven is at the correct temperature. Each oven will have different hot spots and some use convection to heat. If your oven has convection, I recommend lowering the temperature by 25°. Place your baking pans in the center of the oven on the middle rack for even baking.
equipment and supplies
- 8×8 square pan
- parchment paper
- stand mixer
- rubber spatula
- small off-set spatula
- kitchen scale
- bowls, various sizes
- spoon
ingredients
- whole wheat flour: my favorite brand is King Arthur
- cocoa powder: Cacao Barry is a great chocolate brand that is slightly expensive but totally worth the price. Quality is consistent and the flavor is exceptional.
- brown sugar: I always use a mix of dark and light brown sugar. I like the rich taste of dark brown sugar but I also like to temper it with light brown sugar to prevent it from overpowering the whole taste.
- pistachio halva: I found my halva at my local Marshall’s but they don’t always have it in stock. I used this brand while working at the restaurant near the beach, which you can purchase from Amazon.
recipe instructions
step one: Preheat oven to 350°F. Line an 8×8 square pan with parchment paper.
step two: In a medium, microwave-safe bowl melt the butter. Add the brown sugar and whisk until shiny. The sugar won’t dissolve completely, that’s ok. Allow the mixture to cool a little.
step three: Add the eggs, one at a time, whisk well between additions. Stir in the vanilla.
step four: Whisk in the cocoa powder. Go slow, add the cocoa in bathches or else you and the counter will get covered in cocoa powder!
step five: Stir in the whole wheat flour. Use a rubber spatula and mix in the flour just until it is mixed in, do not over mix.
step six: Pour the brownie batter into the prepared pan and smooth the top with an offset spatula. Using a spoon, gently scrape the halva onto the top of the batter. Use as much or as little as you want.
step seven: Bake the brownies at 350°F for about 40 minutes. After 30 minutes, check the brownies for doneness to prevent overbaking.
Pistachio Halva Brownies
Ingredients
- 170 g butter
- 500 g brown sugar
- 4 each eggs large, room temperature
- 2 tsp vanilla extract
- 168 g cocoa powder
- 3/4 tsp kosher salt
- 100 g whole wheat flour
- 1 each pistachio halva
Instructions
- Preheat oven to 350℉. Line an 8" x 8" pan with parchment paper. Weigh out all ingredients.
- In a large, microwave-safe bowl combine the butter and brown sugar. Microwave for 30 seconds, then whisk together. Microwave another 30 seconds if the butter has not melted completely. The mixture should have a glossy finish.
- Allow the mixture to cool slightly. Add the eggs, one at a time, whisking well between each addition. Stir in the vanilla extract.
- Add the cocoa powder and stir gently with a whisk. Using a rubber spatula, stir in the flour and salt just until mixed. Do not overmix.
- Pour the batter into the prepared pan and smooth out. Use a spoon to scrape the halva onto the top. Bake for about 40 minutes, turning halfway through the baking time. The center of the brownies will be slightly jiggly but the edges will be firm.
storage tips
- For the best flavor and texture quality, keep brownies stored in an airtight container for 5 days.
- Freeze baked brownies for 1 month in an airtight container.
love brownies? try this recipe…
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