Preheat the oven to 350°F and grease and line an 9x9 inch square pan with parchment paper.
Whisk together the melted butter, brown sugar, and granulated sugar.
Add in the eggs one at a time and whisk each one until fully incorporated and the batter starts to get lighter in color. To get crinkly brownie tops, be sure to whisk the sugar and eggs for at least 4-5 minutes. Then add in the vanilla extract.
Fold in the cocoa powder, flour, and salt and mix until the batter is smooth and there are no more lumps.
Pour the batter into your prepared baking pan and set aside.
In a small pot over medium-low heat, combine the halva and water. Stir frequently until the halva is melted and a caramel like consistency. You want to be able to easily swirl the halva. Drop small spoonful's of melted halva on top of the brownies and swirl into the brownie batter.
Bake at 350°F for 30-45 minutes or until an inserted knife comes out mostly clean.
Remove from the oven and let fully cool in the pan. Then use the edges of the parchment paper to slide the brownies out of the pan.
Sprinkle with flaky sea salt and enjoy!
Brownies are best eaten within the first 2-3 days, but will keep in an airtight container at room temperature for up to 5 days.
Notes
It's better to undercook the brownies slightly, than overcook them! Brownies will dry out quick, so it's best to err on the side of caution when baking brownies! Bake just until an inserted toothpick comes out mostly clean but still a tad gooey. If you aren't sure, just go ahead and take them out because they'll continue to firm up as they cool. Note: the larger the pan, the less time the brownies will take to cook.Be patient and let them cool. Warm brownies fresh out of the oven are delish, I know. But it's best to let them fully cool before digging in. The brownies will be less likely to crumble when you cut them and the center is more likely to be fully cooked while still being perfectly fudgy.Note: The square cake pans I use are between 2 ¼ and 2 ½ inches deep (so that you can get those super thick brownies). So if your pan happens to be shallower, you might end up with a little too much batter. So instead you can also bake these brownies in a 9x13 inch pan, just note the brownies will be much thinner than the photos.