Challah pecan brownies and tahini
Challah pecan brownies and tahini

Pecan Halva Brownies and Tahini: 25 * 32 mold
200 grams of dark chocolate

200 grams of butter

3 eggs

150 grams (3/4 cup) sugar

60 g sugar (1/3 cup) light brown/dark

3 tablespoons cocoa powder

1/2 teaspoon salt

70 grams (1/2 cup) flour

Extras:

100 grams of halva cubes

50 grams of natural pecans cut in half

4 tablespoons raw tahini

 

preparation method:

Melt chocolate and butter on top of Ben Mary until completely melted (it is also possible in the microwave in pulses), set aside for a slight cold.

In a mixer with a whisk hook, beat eggs and two types of sugar until you get a slightly puffy whipped cream.

Lower the mixer and slowly pour in the chocolate.

Stop the mixer and sift over cocoa, flour, and salt, and process only until a uniform mixture is obtained.

Pour the mixture onto a baking sheet lined with baking paper, flatten and drown, half-height, halva cubes, and pecans.

Using a spoon, “draw” halva stripes.

Bake in a preheated 170-degree turbo oven for about 25 minutes until the edges are firm but the center is slightly vibrating.

Cool slightly, cover, and transfer to the freezer for at least two hours.

Remove from the pan, slice into cubes and enjoy.

Store in an airtight container in the refrigerator.

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