Festive Gathering Tahini Halva Marble Brownies with Walnuts

Name: Festive Gathering Tahini Halva Marble Brownies with Walnuts
Prep time: 20 min
Cook time: 28 min
Total time: 48 min
Yield: 12 servings
Cuisine: Middle Eastern
Ingredients: 5 oz (140 g) dark chocolate (70% cacao), chopped into ½-inch (1 cm) pieces; 6 oz (170 g) unsalted butter, cut into ½-inch (1 cm) cubes, at room temperature; ¾ cup (150 g) granulated sugar; ½ cup (100 g) packed light brown sugar; 2 large eggs, at room temperature; 1 tsp (5 ml) vanilla extract; ¾ cup (90 g) all-purpose flour; ⅓ cup (35 g) unsweetened cocoa powder; ½ tsp (2½ g) baking powder; ½ tsp (3 g) fine sea salt; ½ cup (140 g) tahini (sesame paste), well-stirred; 3 oz (85 g) sesame halva, crumbled into small pieces (roughly ½-inch/1 cm); 2 tbsp (30 ml) honey; ¾ cup (90 g) roasted walnuts, chopped into ¼-inch (6 mm) pieces

From the MyKitchenBank Kitchen

Rich, fudgy dark chocolate brownies swirled with creamy tahini-halva batter and studded with roasted walnuts. The marbled pattern creates an elegant presentation perfect for holiday gatherings, while the nutty sesame and chocolate flavors deliver a sophisticated, deeply satisfying bite. Make-ahead friendly and freezer-proof.

Prep: 20 min
Cook: 28 min
Wait: 30 min
Total: 1 hr 18 min
Makes: 12 brownies (one 9-inch square pan)

Save to My Kitchen Jump to recipe

Ingredients

12 servings

5 oz (140 g) dark chocolate (70% cacao), chopped into ½-inch (1 cm) pieces
6 oz (170 g) unsalted butter, cut into ½-inch (1 cm) cubes, at room temperature
¾ cup (150 g) granulated sugar
½ cup (100 g) packed light brown sugar
2 large eggs, at room temperature
1 tsp (5 ml) vanilla extract
¾ cup (90 g) all-purpose flour
⅓ cup (35 g) unsweetened cocoa powder
½ tsp (2.5 g) baking powder
½ tsp (3 g) fine sea salt
½ cup (140 g) tahini (sesame paste), well-stirred
3 oz (85 g) sesame halva, crumbled into small pieces (roughly ½-inch/1 cm)
2 tbsp (30 ml) honey
¾ cup (90 g) roasted walnuts, chopped into ¼-inch (6 mm) pieces

Equipment (7)

9×9-inch (23×23 cm) square baking pan
Parchment paper
Two medium heatproof bowls
Whisk
Wooden spoon or spatula
Measuring cups and spoons
Small knife or skewer for marbling

Steps

Before you start

Preheat oven to 350°F (175°C) at least 15 minutes before baking
Line a 9×9-inch (23×23 cm) square baking pan with parchment paper, letting excess hang over two sides for easy removal
Have all ingredients at room temperature, especially eggs and tahini
Chop walnuts into ¼-inch (6 mm) pieces before starting

1
Melt chocolate and butter
- Place dark chocolate and unsalted butter in a heatproof bowl set over a pot of simmering water (the bowl must not touch the water).
- Stir gently and frequently until completely melted and smooth, about 4–5 minutes.
- Remove from heat and let cool for 3 minutes until just warm to the touch.
+ Show details− Hide details
Ready when: Chocolate and butter are melted, smooth, and no longer steaming
Tip: Do not overheat the chocolate, which will become grainy and bitter; the water below should barely simmer
2
Whisk sugars and eggs
- In a large bowl, whisk together granulated sugar, brown sugar, and eggs until pale, thick, and ribbon-like, about 3 minutes of vigorous whisking.
- The mixture should triple in volume and fall from the whisk in a ribbon.
- Whisk in vanilla extract for 30 seconds.
+ Show details− Hide details
Ready when: Mixture is pale, fluffy, and falls in ribbons when the whisk is lifted
Tip: Do not underbeat—this whipping creates air that lifts the brownies and makes them less dense
3
Fold in chocolate mixture
- Pour the cooled chocolate-butter mixture over the whipped eggs and sugars.
- Using a spatula, fold gently until just combined, turning the bowl and scraping the bottom and sides.
- Stop as soon as no streaks remain; do not overmix.
+ Show details− Hide details
Ready when: Chocolate mixture is fully incorporated with no visible streaks
Tip: Overmixing will deflate the whipped eggs and result in a dense, cake-like brownie rather than fudgy
4
Mix dry chocolate batter
- In a small bowl, whisk together all-purpose flour, unsweetened cocoa powder, baking powder, and fine sea salt.
- Sift this mixture over the chocolate batter and fold gently until just combined.
- Do not overmix.
+ Show details− Hide details
Ready when: No visible flour streaks; batter is smooth and glossy
Tip: Sifting the dry ingredients prevents lumps and helps distribute the cocoa evenly
5
Prepare tahini-halva mixture
- In a separate medium bowl, stir together tahini, crumbled halva, and honey until well combined.
- The halva pieces should mostly break down into small crumbles, but some texture is desirable.
- The mixture should be thick and creamy.
+ Show details− Hide details
Ready when: Tahini and halva are combined into a thick, creamy mixture with small halva pieces visible
Tip: If tahini is very thick, you can warm it slightly for 10 seconds in the microwave to make it easier to stir
6
Spread chocolate batter base
- Pour about two-thirds of the chocolate batter into the prepared 9×9-inch (23×23 cm) pan.
- Using an offset spatula or the back of a spoon, spread it into an even layer, pushing it gently into the corners and sides.
- Reserve about one-third of the chocolate batter for swirling.
+ Show details− Hide details
Ready when: Chocolate batter is evenly spread in the pan with no gaps
Tip: Reserve enough chocolate batter so you can create visible swirls; if you use it all in the base, there will be no contrast
7
Add tahini layer and walnuts
- Spread the tahini-halva mixture over the chocolate base in an even layer, leaving a ½-inch (1 cm) border around the edges.
- Sprinkle the chopped walnuts evenly over the tahini layer, pressing them gently so they adhere.
+ Show details− Hide details
Ready when: Tahini layer is smooth and walnuts are distributed evenly
Tip: Leaving a border prevents the tahini from merging with the edges and ensures each brownie has chocolate on all sides
8
Create chocolate swirls
- Drop spoonfuls of the reserved chocolate batter (about ¼ to ½ inch/0.5 to 1 cm dollops) randomly over the tahini layer, spacing them about 1 inch (2.5 cm) apart.
- Using a small knife or skewer, drag through the dollops in gentle, curved lines—first in one direction, then perpendicular—to create a marble effect.
- Do not overwork; 3–5 swirls are sufficient.
+ Show details− Hide details
Ready when: Chocolate swirls are visible and create an attractive marbled pattern
Tip: Over-swirling muddles the colors and loses the visual appeal; less is more for a clean, festive look
9
Bake browniesOven 350°F / 175°C
- Transfer the pan to a preheated 350°F (175°C) oven.
- Bake for 24–28 minutes.
- The brownies are done when a toothpick inserted into the chocolate portion (not the tahini) comes out with a few moist crumbs—not wet batter, but not completely clean either.
- The top should look matte and set, but the center will jiggle slightly when the pan is gently shaken.
+ Show details− Hide details
Ready when: Toothpick inserted in chocolate portion comes out with a few moist crumbs; center jiggles slightly; top is matte
Tip: Underbaking by 1–2 minutes is better than overbaking—the brownies will continue to set as they cool and will be more fudgy
10
Cool in pan
- Remove the pan from the oven and place it on a wire rack or trivet.
- Let the brownies cool in the pan for 30 minutes at room temperature.
- The residual heat finishes cooking the centers while the walnuts crisp up and the layers set.
- Do not cut until fully cooled.
+ Show details− Hide details
Ready when: Brownies are at room temperature; top is firm and no longer steaming
Tip: Cutting too soon will result in crumbly, uneven pieces; patience here creates clean, presentable brownies
11
Cut and serve
- Once cooled, run a thin knife around the edges of the pan.
- Lift the brownies out using the parchment paper overhang, and place on a cutting board.
- Using a long, sharp knife wiped clean between cuts (for neat edges), cut the brownies into 12 equal squares (3 rows × 4 columns, each about 3 inches/7.5 cm).
- Serve at room temperature.
+ Show details− Hide details
Ready when: Brownies are cut cleanly into 12 uniform squares with visible marbling
Tip: A hot, damp knife creates cleaner cuts and prevents crumbs; wipe the blade between each cut

Good to know

Tips

For the cleanest marbling, use a small offset spatula or even a toothpick instead of a skewer—more control and less disruption to the layers
If your tahini separates (oil on top), stir it thoroughly or gently warm it in the microwave for 10 seconds before using
Don't rush cooling—it's the key to fudgy texture and clean cuts; a windowsill or cool room (68–70°F/20–21°C) is ideal
If serving at a holiday party, arrange brownies on a platter 1 hour before serving so they reach room temperature and flavors are at their peak

Make ahead

Brownies can be fully baked 2 days ahead and stored in an airtight container at room temperature, or frozen for up to 4 weeks. They do not require reheating. For a party, bake the day before to ensure maximum freshness and flavor development, as the sesame and chocolate notes deepen after 24 hours.

Storage & reheating

Room temperature: up to 3 days in an airtight container. Refrigerator: up to 5 days (bring to room temperature before serving). Freezer: up to 4 weeks wrapped individually in plastic wrap and sealed in an airtight container. Thaw at room temperature for 1–2 hours; do not microwave, as it can make them tough.

Substitutions

dark chocolate (70% cacao) → milk chocolate (55–60% cacao) or a mix of dark and milk. Will create a sweeter, less intense brownie; use the same weight
sesame halva → tahini without halva (omit halva, use ¾ cup tahini total and 1 tbsp honey). Simplifies the tahini layer but loses the textured, nutty crunch; still delicious
roasted walnuts → chopped roasted almonds, pistachios, or hazelnuts in the same amount. Creates a different but equally festive flavor profile; use any roasted, salted or unsalted nut
honey → maple syrup or agave nectar in the same amount. Slight shift in flavor; maple adds earthiness, agave adds floral notes; all work well