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Active Fire Time: 23 minutes             Total Time: 45 minutes

In this new chapter in our Cookbook Series, we’re cues from one of the most celebrated cookbooks of recent years: Sweet: Desserts from London's Ottolenghi," a New York Times Bestseller by chef Yotam Ottolenghi and Helen Goh.
Ottolenghi, a master of bold flavors and refined technique, is known for transforming  Middle Eastern and Mediterranean ingredients, like Tahini and Halva, into irresistible modern classics. His recipes are layered, complex, and unforgettable. Our Keveri version of his iconic Tahini and Halva Brownies celebrates the same spirit. We have recreated their rich, fudgy texture and elevated it with ribbons of nutty Tahini and generous chunks of sweet, sesame-based Halva.
Using the steady, indirect heat of Classic Mode, this bake reaches a flawless balance with a glossy, crackly crust that gives way to a luscious, gooey center. Proof that your H1 can do far more than grill, it can bake with precision worthy of the world’s finest kitchens.  

Ready to bake a world-class dessert? Ottolenghi inspired, Keveri perfected. 

Ingredients

Serves 9 portions

Supplies:

small pot and heatproof bowl (for double boiler/bain-marie)
The smoke controller 
hand mixer or whisk
sieve/colander
spatula or wooden spoon
baking pan (approx. 8x8 inches)
parchment Paper 
skewer or toothpick (to create the marble swirl)
3.3 lb  lump charcoal 

Preparation

Step 1:

Fire up the Keveri H1 in Classic Mode at 356°F, following the instructions in your owner’s manual or the video from our masterclass series. It is essential to use the Smoke Controller or heat deflector for indirect cooking, creating the same even heat effect as a traditional oven. 

Step 2: 

Combine the butter and chopped chocolate in a double boiler (Bain-Marie). Make sure the water doesn’t touch the bottom of the bowl. Stir until melted, then remove from the heat and let it cool slightly.  

Step 3: 

In a separate bowl, whisk together the eggs and sugar using a hand mixer or whisk until the mixture is creamy, pale, and has tripled in volume, reaching the ribbon stage.

Step 4:

Gently fold the melted chocolate mixture from Step 2 into the egg mixture from Step 3 using a spatula. Scrape the bottom and sides of the bowl to ensure everything is fully incorporated.

Step 5:

In a small bowl, sift together the flour, cocoa powder, and salt. Gradually fold this dry mixture into the wet mixture, mixing just until no traces of flour remain. Be careful not to overmix. 

Step 6:

Carefully pour the batter into a parchment-lined pan. Evenly scatter  Halva pieces on the top, then add 12 dollops of Tahini across the surface. Use a skewer or toothpick to gently swirl the Tahini and Halva, creating a beautiful marbled pattern. 

Step 7:

Place the pan inside the H1 and bake for 23 minutes, or until the edges are set and the center still has a slight jiggle.

Step 8:

Remove the pan from the H1 and let the brownies cool completely in the pan before cutting. The brownies will continue to cook from the residual heat, allowing the center to set into that perfectly fudgy texture.

Cook's Notes:

We thank Chef Yotam Ottolenghi for providing this inspiration and for showcasing the full potential of the H1. It's capable of much more than grilling.   To learn more about this globally acclaimed chef, we invite you to check out his social media channels and his books. Hopefully, it will inspire you to bake something special in your H1.  

Check the full recipe video here

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