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Halva Rye Brownies, crispy tops, gooey centres

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.