Can food be sexy? Raspberry and Chocolate Halva Brownies are definitely sexy. Follow the recipe below, and make sure to read the afterword for a smooth bake!
Baker's chocolate brownies
This recipe asks for a combination of both sweetened chocolate and unsweetened baker’s chocolate, because while I personally love chocolate, I can’t stand a too sweet brownie. So, if ever in doubt, then just pick the best chocolate bar that you would eat on its own. Go for the good stuff!
Difference between cake and brownie
These raspberry and chocolate brownies fall on the fudgier side and have been timed in the oven perfectly. So, don’t underbake! You will just be eating, well, an undercooked raspberry and chocolate brownie. Instead, continue baking until a cake tester inserted in the middle come out with very moist crumbs. While cooling, the center brownies will set and be fudgy. However, if you’re looking for a cakey brownie? Then you may need to look into a different recipe. Flour ratio determines crumb, not baking time.
Raspberry & Chocolate
Raspberry and chocolate brownies don’t have a standard shelf life -best eaten within three days or in a sealed container in the fridge for up to a week.
Halva is a Middle Eastern sesame candy, that is crumbly in texture. When it’s toasted in the oven it’s like a nutty marshmallow -it’s awesome. You can find them in a packet at Target or sold mini at the World Market. On the other hand, if you’re feeling super adventurous, you can follow this recipe and make your own!
Raspberry and Chocolate Halva Brownies
- 2 sticks unsalted butter (226 g)
- 1¼ cups ap flour (156g)
- 2 tbs cocoa powder
- 1½ tsp kosher salt
- 10 oz 70-75% cacao chocolate, chopped (283g) *see notes
- 1 oz unsweetened baker's chocolate, chopped (28g) *see notes
- ¾ cup brown sugar (150g)
- 1½ cup granulated sugar (300g )
- 5 eggs
- 1 cup frozen or fresh raspberries (125g)
- 6 oz vanilla or mocha halva candy, ½ inch cubes (170g)
- Preheat oven to 350° f. Butter and parchment line your 8x12x2inch baking pan.
- Sift flour, cocoa powder, and salt in a bowl, set aside.
- Fill a medium saucepan with a quart of water, set on medium heat to bring to a simmer. In a heatproof bowl, combine butter, and chocolate and set the bowl atop the saucepan. Stir gently to blend the butter & chocolate. Once it is completely blended, remove the bowl from the double boiler and set aside while you prepare the rest of the batter.
- In a large mixing bowl, beat the brown sugar, granulated sugar and eggs. Beat until the mixture is light and creamy. Add the chocolate mixture and whisk to combine. Next, incorporate the flour mixture. Mix until no dry bits remain.
- Pour the batter into the prepared pan and smooth out the top. Scatter the raspberries (avoid clumping together) and chopped halva candy over the top, gently push into the surface. Tap the pan on the counter gently to dislodge any air pockets.
- Bake for 10 minutes, rotate the pan, and continue baking for another 25 minutes. Rotating the pan ensures even browning on the halva candy.
- Insert a cake tester in the middle, and remove to a cooling rack when it comes out with very moist crumbs. It could take longer if the berries were clumped together, no biggie!
- The brownies will continue to carry-over cook, and the center will set as they cool on the rack. It's worth waiting before diving in! Plus, they slice and come out of the pan much easier when cooled.