Halvah Brownies

Spray a suvie pan with cooking spray and line with parchment. In a medium saucepan, melt 2 sticks unsalted butter over medium-low heat (if desired, brown butter for even more flavor). Remove from heat and whisk in 4 oz finely chopped dark chocolate and 1 tsp instant espresso powder.

In a large bowl, whisk together 1 cup granulated sugar, 3 tbsp light brown sugar, ¾ tsp kosher salt, 2 large eggs, 2 large egg yolks, and 2 tsp vanilla extract until smooth. Slowly whisk in melted butter mixture until well combined.

Sift ⅔ cup all purpose flour and ¾ cup Dutch-process cocoa powder into the chocolate mixture. Stir with a spatula until combined. Pour batter into a Suvie pan and sprinkle halvah over the top. Cover pan with foil and insert into top of your Suvie. Input settings and cook now.

When there are 20 minutes left on the cook, remove foil from brownies, return to Suvie, and continue to bake.

After the cook, remove pan from Suvie and allow brownies to cool completely; the brownies will appear cakey and puffed immediately out of Suvie, but will become dense and fudgy once cooled. Remove brownies from pan with parchment sling, cut into pieces, and serve.