Halva Salted Rye Brownies

Brownies are just one of those treats that we are never too old to enjoy.

Some are cakey.  Some are really gooey.  This version is the perfect happy balance of gooey-ness without being messy, or not so dry that it is more crumbly than moist and tender.  And of course, the top should be all crackly and crisp.  But not dry.

When I finally found this recipe, I had to smile at how much we all really inspire each other.  I had  tried so many brownie recipes over the decades.  My usual go-to recipe was Martha Stewart’s version that I had been making, since the 90’s.  And then I got so excited to start baking through British baker Claire Ptak’s book, The Violet Bakery Cookbook.  Everything I made from it turned out wonderfully.  So I just had to try out her brownie recipe.  She mentions in the book that her recipe was inspired by Tartine Book No 3‘s Salted Rye Cookies.  I love that recipe as well!  So here she was taking the use of rye flour and adjusting her spelt flour recipe.  I’m so happy she did.

Rye flour gives such an earthy, nutty nature to baked goods.  And this brownie recipe is no exception.  Rye flour and chocolate were meant to hang out together.  So this recipe became my new go-to for brownies.  And I’ve never looked back.  Until now.

I had been baking through Sweet by Yotam Ottolenghi and Helen Goh.  Their Halva and Tahini brownie recipe was brilliant.  But it is definitely a rich brownie.  Only meant to be enjoyed in small doses.  In fact they even suggest freezing the finished brownies, and eating them when they have partially thawed.  This helps not only with the ooey texture, but to counteract the decadence of the flavours.  But I did like the addition of the halva.

Have you guys eaten or baked with halva yet?  It is a game changer.  For those of you who may be new to this sweet dense, almost crumbly treat, here is some background information on it:

While its ancient origins are disputed –some say India, others Turkey, others say it was definitely Byzantine — there is no doubt that halvah is one of the most common desserts in the world. The flaky, dense, tahini-based candy known to American and Israeli Jews is only one of hundreds of different types of halvah eaten across the globe.

Halvah (also known as halwa, halva, halava, helva, etc.) is a broad term used to describe desserts made with a base of flour or nut butter, such as sesame tahini, and sometimes including vegetables (such as carrots) or nuts. It is eaten in India, Central and West Asia, North Africa, the Balkans, and of course, in Israel and in Jewish delis throughout the United States. Each culture has its own halvah, united only by name — which derives from the Arabic word for “sweet” — and the fact that each is a sweetened candy or dessert, often an ancient and beloved recipe. –My Jewish Learning

These days you can find halva flavoured with all sorts of ingredients: rosewater, cinnamon, coffee beans, whisky, chocolate, vanilla, orange blossom water, etc.  Recently opened here in Toronto, a great company has been making halva and tahini from scratch.  The company is Halvana, and you can find their fabulous varieties of both halva and tahini at Pusateri’s Fine Foods and Harbord Bakery, and also online.  I’m not being sponsored or paid in any way.  I just love their halva!  Try and find some where you live, either at a local Jewish deli, or at a Middle Eastern grocery store.  You’ll love the exotic nature and texture.  You can bake with it by crumbling it into cake or muffin batters, adding small chunks to fruit salads, or just placing some on a dessert board.  I have a hard time not eating it all in one sitting, but for others the flavours may be too rich for nothing other than a hint at a time.

So, back to these brownies, Claire was inspired by Tartine.  I was inspired by Ottolenghi.  And this is the brownie that happened.  The crumbled bits of halva that get added to the batter melt just a bit, and get crispy on top, adding their flavour and texture to the final result.  And because I don’t add too much, the halva doesn’t overpower that traditional brownie flavour.  Chocolate is still the star!

And I’m going to suggest you get a kitchen scale if you don’t already have one.  Have you ever baked up a recipe, following the directions EXACTLY only to find it too dry or never setting up correctly, despite any extra time in the oven?  Of course, ovens are already finicky.  Humidity in the air, elevation of your home, all sorts of reasons can affect the final outcome.  But a huge one is how we measure out ingredients.  Shoving a measuring cup down into a jar of flour will actually fill it with more flour than the recipe calls for.  This is because it gets packed into the measuring cup, forcing more in that is actually needed.  The absolute best way to avoid this in the first place is to use a scale.  You can never go wrong if you measure by weight as opposed to volume.  The scale will tell you when you have enough of an ingredient, even if you thought there should be more (or less)  As long as your scale is calibrated correctly, it will never let you down.  This is why so many dependable baking recipes use the ‘by weight’ measurements.  Sure, the volume measurements may be included, but if you have a scale, you won’t even look at them.  Trust me, a scale is totally one of those kitchen gadgets that will help improve your baking results.

Try these out, and tell me that they won’t become your new favourite brownie!  You may surprise some who have never tried halva before.  But it will be pleasant surprise.  Kid’s won’t mind it at all.  In fact, I dare say that they will think it a cool addition.  Just add milk (or a nice strong coffee!)

Love Jen

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Halva Salted Rye Brownies

The perfect gooey brownie with the crispy top is right here.  Using rye flour gives a nutty, earthy flavour which enhances the chocolate.  And chunks of exotic halva scattered throughout adds a lovely texture and flavour accent.  Your search is over!

Course Baking

Prep Time 20 minutes

Cook Time 23 minutes

Total Time 43 minutes

Servings 16 slices

Ingredients

• 150 grams (2/3 cup) unsalted butter, cut into small pieces
• 300 grams (10 1/2 oz) dark chocolate (at least 60-70% percent cocoa, broken into pieces
• 50 grams (approx 2 oz or 1/2 cup) cocoa powder
• 200 grams (7 oz or 1 1/2 cups) whole grain rye flour
• 1/2 tsp baking powder
• 1 tsp kosher salt
• 200 grams (7 oz or 1 cup) unrefined sugar (I use natural cane sugar)
• 200 grams (7 oz or 1 cup plus 2 tbsp) light brown sugar (I have used dark sugar with no problems)
• 4 eggs
• 1 tbsp vanilla extract
• 200 grams (7 oz or 3/4 cup) halva, cut or crumbled into 1/2 inch (or 1 cm) pieces you can use any sweet flavoured version for some fun flavour combos!
• 1 tsp flakey salt such as Maldon Salt

Instructions

1. Preheat the oven to 355F or 180C and butter, spray or line a 9x9 inch (23x23 cm) or even up to a 8x12 inch (20x30 cm) baking pan.

2. In a heatproof bowl (stainless steel or glass) melt together the butter and chocolate over a pan of water that has been brought to a bowl and then reduced to a simmer. Stir occasionally till all melted together and smooth. Set aside.
3. In another bowl whisk together the cocoa powder, the flour, baking powder and salt.
4. In the bowl of a stand mixer (or a bowl and using a hand mixer) whisk together the sugars, eggs, and vanilla till light and fluffy.
5. Slowly add the melted chocolate and then the flour mixture. Mix just enough to combine, no further. Fold in the crumbled halva pieces.
6. Pour the batter into the prepared baking pan, smoothing the top with a rubber or silicone spatula and sprinkle with the salt.
7. Bake in the centre of the oven till the batter is set and only just wobbly in the centre. This should take between 20 and 25 minutes.
8. Leave to cool completely in the pan. Use a serrated knife to achieve clean cuts.

9. These will keep for several days in an airtight container. They can also be frozen if wrapped in plastic wrap, for up to a month. In fact, if you eat them half thawed, they have an amazing texture!

Recipe Notes

Optional: freeze the finished brownies in the pan for a little while before cutting. This will give you a smoother cut.