Raspberry and Chocolate Halva Brownies
These bakers chocolate brownies are seriously fudgy, but when it’s paired with bright and juicy raspberries and toasty halva, they turn into a lush treat.
Ingredients
- 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)
Instructions
Prep
- 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
- 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.
Notes
Check out the afterword for special notes!