Pan-baked tahini, halva and coffee brownie

Published: 27 May 25
Updated: 2 Jul 25

This pan-baked brownie with tahini, halva and coffee from chef Sami Tamimi is ready in just 20 minutes. Just add scoops of vanilla ice cream for an easy dessert.

The inspiration: “Imagine yourself sitting in one of many coffee shops dotted around the souk in Jerusalem’s old city having a piece of chocolate and a strong, sweet Arabic cardamom coffee,” says Sami. “One mouthful of this dessert can almost definitely transport you there.”
Made to share: “It’s a dessert meant for sharing, to be spooned straight from the pan. A great, easy, chewy and fudgy brownie which can be ready in under 20 minutes. It hits all the right spots for chocolate lovers like me.”

For speedy pud ideas, take a look at our quick and easy dessert recipes.

Recipe taken from Boustany (Ebury Press £30, June 2025)

Serves 6
Prep time 10 min, plus 10 min resting. Cook time 10-12 min

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Ingredients

Sunflower oil for greasing
150g tahini
120g lukewarm water
110g caster sugar
2 large eggs
20g unsweetened cocoa powder
1 tbsp instant espresso coffee
30g plain flour
½ tsp ground cardamom
⅛ tsp ground cloves
½ tsp baking powder
¼ tsp fine salt
40g dark chocolate chopped into 0.5cm pieces (70% cocoa)
Vanilla ice cream (optional) to serve

For the toppings

1½ tbsp sesame seeds
40g dark chocolate chips or chocolate roughly chopped into ½ cm pieces (70% cocoa solids)
70g plain or vanilla halva, broken into chunks
Vanilla ice cream (dairy-free if you need it to be)

Specialist kit

22cm baking tin or dish

Method

Heat the oven to 195°C/175°C fan/gas mark 5½. Grease the baking tin or dish with sunflower oil and set aside.
Put the tahini and water into the bowl of a stand mixer with the paddle attachment in place and mix on medium-high speed for 2 minutes until pale and smooth. Reduce to low speed, add the sugar, then the eggs, one at a time, and mix for a further 2 minutes.
Sift all the dry ingredients using a fine sieve, adding them to the tahini mixture along with the salt and the chocolate chips. Mix for a minute more, then pour the batter into the prepared tin.
Sprinkle the top with the sesame seeds and chocolate and dot with the halva. Bake for 10-12 minutes until the edges are set and the centre is not completely runny (it needs to be slightly wet). Set aside for 10 minutes before serving.
Serve with vanilla ice cream.

Recipe from June 2025 Issue

Nutrition

Nutrition: per serving

Calories: 457kcals
Fat: 28g (6.8g saturated)
Protein: 13g
Carbohydrates: 35g (30g sugars)
Fibre: 6.2g
Salt: 0.4g

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