It’s Spring Break! And Spring Break means fun baking. This week I tackled another Ottolenghi recipe: Tahini Halvah Brownies. Ottolenghi uses tahini a lot, and I am yet to meet a recipe of his where I wish he didn’t. For example, I rarely eat banana bread without some tahini, salt, and honey these days. And his hummus is very tahini forward, which I firmly believe is for the best. So when I saw these brownies, with their swirls of tahini across the top, I knew they’d be one of the first recipes in his baking book that I tackled.