Tahini and halva brownies

These are hands-down my new favorite dessert. But they are definitely too indulgent to make regularly. The original recipe - by Ottolenghi - is in grams, so I had to convert it to cups, and then I halved it when I realized I didn't have enough butter and chocolate. However, my brownies came out great. In fact, even though the recipe is halved, it still yielded 16 two-bite brownies. And since they are so indulgent, I think that's an ideal quantity. I sprinkled more halva on the top than Ottolenghi recommended, and it melted into a layer over the top of the brownie; almost like a halva "icing." It is so delicious.

1 stick butter, cubed
4oz unsweetened Baker's chocolate
2 eggs
2/3 cup sugar
1/3 cup flour
1 tbsp cocoa powder
1/3 cup walnuts, lightly toasted and roughly chopped
salt
1/3 cup tahini paste
2/3 cup halva, chopped (I used pistachio halva; came out great)

Preheat oven to 350.

Use a double boiler to melt the chocolate and the butter; let cool slightly.

Whisk the sugar and eggs until pale and creamy. Fold in chocolate mix, and then fold in flour, cocoa, walnuts and a pinch of salt. Pour into an 8x8" Pyrex lined with foil and spread in an even layer.

Dollop the tahini on top of the batter, and swirl in with the back of a spoon. Sprinkle the chopped halva on top.

Bake for 25-30 minutes, until top is crisp and toothpick inserted into batter comes out with crumbs sticking to it.