I’ve wanted to try Halva for so long and baking it in to brownies seemed like it could only be a good idea. I’ve been trying all sorts of ways to develop a good, crispy-on-the-outside low FODMAP brownie recipes but I haven’t got there yet, so if anyone can help me, please…advice!
Until then, I have what I am calling a tray bake instead. This is chocolate cake at it’s best – soft, rich and slightly crumbly without being in the least dry. You wouldn’t even know it was gluten and dairy free (honest).
150g dark chocolate (vegan if you want it dairy free)
25g dark brown sugar
25g ground almonds
1/2 tbsp instant coffee
1/2 tsp salt
1/2 bicarbonate of soda
60g chopped walnuts
60g crumbled Halva (make sure to avoid any with honey in if low FODMAP)
Preheat the oven to 180°C
Roughly break the banana into a microwave-safe bowl and heat on high for 50 seconds. Take a knife and thoroughly mash the banana. Break the chocolate into the bowl with the banana and heat again for 50 seconds.
Mix the chocolate and banana until you have a smooth, chocolate paste.
Add sugar, cocoa, almonds, coffee, salt and bicarb and mix well.
Stir in the walnuts and halva.
Separate the eggs, placing the whites into a clean bowl. Add the yolk to the other ingredients and combine.
Whisk the egg whites to stiff peaks (about 1 minute with an electric beater). Spoon about 2 tablespoons of the egg white mixture into the batter to loosen it. Then slowly add the batter to the egg white, mixing together with a metal spoon so as to beat out as little air as possible.
Pour into a tray lined with grease-proof paper and bake for 15 minutes.