Easy vegan blondies that are ready in less than 45 minutes
You need these brownies. Right now. Seriously! These are by far the best brownies I have made. The sweet tartness of the raspberries paired with the nutty halva is a mouth-watering combination of flavours.
If you've never heard of or even tasted halva, it's basically a fudge-like sweet made from sesame seeds and it tastes a sorta like peanut butter. I bought a box from a Turkish supermarket near where I live, but you can try and find them in your local supermarket.
Most brownie recipes call for the additional tablespoon or two of cocoa powder, and I thought to add more flavour, I would give black cocoa a try. This made the brownie taste a little like oreo cookies, and it was delicious. You can also see in the image below that the black cocoa produced a slightly darker colour than a regular brownie. I had a bag of this cocoa from previous recipes I've been making, so you can use regular cocoa powder in this recipe and still achieve a great batch.
Makes: 16/20 brownies | Prep time: 10 minutes | Baking time: 25-30 minutes
220g unsalted butter
280g dark chocolate 70% cocoa, chopped
100g light brown sugar
150g caster sugar
1 tsp of salt
1 tablespoon of cocoa powder, sifted
155g plain flour, sifted
5 medium eggs
150g fresh or frozen raspberries
130g halva, cut into cubes
Pre-heat the oven 190°C/ 160 fan/ gas mark 5. Grease an 8x12 inch/20cmx30cm pan with butter or oil and then line with parchment paper.
Fill a medium saucepan with water one-quarter full and set over medium to bring the water to simmer. Combine the butter and chocolate into a large heatproof bowl and place over the simmering water. Stir gently until completed melted.
Remove the bowl from the saucepan and place it on a tea towel. Whisk in both sugars to the melted mixture until combined.
Incorporate the dry ingredients (plain flour, cocoa powder, salt) into the mixture until there are no dry bits remain. Next, whisk in the eggs until fully combined.
Pour the batter into the prepared pan and spread out evenly. Scatter the raspberries and halva on top of the batter and gently press them into the surface. Bake for 25-30 minutes.
Remove the brownies from the oven and allow them to cool in the pan. Once completely cooled, place them in the fridge for a couple of hours before cutting them into your preferred sized brownies. Because of the raspberries, the brownies don't have a long shelf life so it's best that they are stored in an airtight container and kept in the fridge.