I cleared out my kitchen cupboards a few weeks ago. It’s amazing how many exciting things I found living behind my most frequently used jars.
That’s where the inspiration for today’s recipe came from in all honesty: from the forgotten goodies and ingredients, nestled away, out of mind and out of reach.
Among the many random ingredients, I found a couple of packets of the most delicious flaky tahini halva that I brought back from my last trip to Turkey and a bottle of thick, sticky pomegranate molasses.
^ Here’s a pic if you’ve not come across halva before. It’s delicious – a crumbly, nutty, flaky, melt in the mouth sesame treat.
You can eat it as it is and have a great time, but when you combine it with pomegranate molasses and chocolate and you’ve got the most ridiculously good brownies of your life.
Dense, fudgy, dark chocolate brownies, swirled with tart, sticky pomegranate molasses, studded with chunks of almost-savoury tahini halva.
They’re perfectly balanced and oh, so satisfying.
- 150g salted butter
- 100g dark chocolate
- 120g plain flour
- 300g granulated white sugar
- 100g light brown muscovado sugar
- 100g cocoa powder
- 3 medium eggs
- 100g tahini halva
- 2tbsp pomegranate molasses
- Preheat your oven to gas mark 4. Grease and line a baking tin.
- Place a saucepan with one inch of water over medium heat. Place a heatproof glass bowl over it. Add the butter and dark chocolate and stir until melted.
- Take the bowl off the heat before adding the sugars and whisk well to combine.
- One by one, add the eggs, whisking well to combine.
- Add the flour and cocoa powder and using a rubber spatula, fold carefully to combine. The mixture should be very thick.
- Break up and stir through the halva before pouring the mixture into the prepared baking tin. Swirl the pomegranate molasses over the top of the brownie mixture.
- Bake for 25-30minutes or until just done.