Chewy Salted Caramel Tahini Brownies Recipe

Introduction

These chewy salted caramel tahini brownies are a delightful blend of rich cocoa and nutty tahini, layered with a luscious homemade caramel sauce. Perfectly sweet with a hint of salt, they make a unique treat for any occasion.

Ingredients

• 200g / 7 oz pitted dates
• 2 tbsp tahini, preferably hulled and white
• 1/2 tsp vanilla extract
• 30g / 1.1 oz cocoa powder
• 20g / 0.7 oz oat flour
• 1 tsp baking soda
• 1/2 tsp baking powder
• A hearty pinch of salt
• 2 tbsp tahini, preferably hulled and white (for caramel sauce)
• 2 tbsp liquid sweetener of choice
• A hearty pinch of salt (for caramel sauce)
• 1/2 tsp vanilla extract (for caramel sauce)
• Extra salt, sesame seeds, or edible gold powder for topping

Instructions

1. Step 1: Preheat the oven to 150ºC / 300ºF. Grease and line a 15×15 cm (6×6 inch) brownie pan with parchment paper.
2. Step 2: In a food processor, blend the dates, 2 tbsp tahini, and vanilla extract until smooth.
3. Step 3: Add the cocoa powder, oat flour, baking soda, baking powder, and salt to the processor. Process until all ingredients are combined. If the mixture is too dry, add a splash of water.
4. Step 4: Transfer the batter to the prepared pan and flatten evenly using a wet spatula or your hands.
5. Step 5: In a small bowl, mix 2 tbsp tahini, liquid sweetener, salt, and vanilla extract for the caramel sauce until smooth.
6. Step 6: Dollop and drizzle the caramel sauce over the brownie batter. Using a knife, create a swirling pattern by running it through the caramel and batter layers.
7. Step 7: Bake in the oven for 35 to 40 minutes, until the brownies are firm and chewy.
8. Step 8: Allow the brownies to cool completely before cutting. Enjoy!

Tips & Variations

• Use hulled and white tahini for a smoother, less bitter flavor.
• Substitute oat flour with almond flour for a nuttier texture.
• Try different liquid sweeteners like maple syrup or agave in the caramel sauce to vary the sweetness profile.
• For an extra crunch, sprinkle toasted sesame seeds on top before baking.

Storage

Store the brownies in an airtight container at room temperature for up to 3 days or in the refrigerator for up to a week. Reheat slightly in the microwave for a soft and gooey texture, if desired.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use another type of flour instead of oat flour?

Yes, you can substitute oat flour with almond flour or whole wheat flour, though it may slightly change the texture and flavor.

Are these brownies vegan and gluten-free?

Yes, this recipe uses dates and tahini instead of dairy or eggs, and oat flour can be gluten-free if certified, making these brownies suitable for many dietary preferences.

Chewy Salted Caramel Tahini Brownies Recipe

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★★★★★

4.9 from 680 reviews

These Chewy Salted Caramel Tahini Brownies combine the rich, nutty flavor of tahini with a luscious salted caramel swirl, resulting in a moist, chewy treat perfect for any dessert craving. Made with wholesome ingredients like pitted dates and oat flour, these brownies offer a unique twist on a classic dessert without compromising on indulgence.

• Author: Maya
• Prep Time: 15 minutes
• Cook Time: 40 minutes
• Total Time: 55 minutes
• Yield: 9 brownies (about 3x3 squares) 1x
• Category: Dessert
• Method: Baking
• Cuisine: Middle Eastern-inspired
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

Brownies

• 200g / 7 oz pitted dates
• 2 tbsp tahini, preferably hulled and white
• 1/2 tsp vanilla extract
• 30g / 1.1 oz cocoa powder
• 20g / 0.7 oz oat flour
• 1 tsp baking soda
• 1/2 tsp baking powder
• A hearty pinch of salt

Tahini Caramel Sauce + Topping

• 2 tbsp tahini, preferably hulled and white
• 2 tbsp liquid sweetener of choice (such as maple syrup or agave)
• A hearty pinch of salt
• 1/2 tsp vanilla extract
• Extra salt, sesame seeds, or edible gold powder for topping

Instructions

1. Preheat and Prepare: Preheat the oven to 150ºC / 300ºF. Grease a 15×15 cm (6×6 inch) brownie pan and line it with parchment paper to prevent sticking.
2. Make Brownie Batter: In a food processor, blend the pitted dates, 2 tablespoons of tahini, and 1/2 teaspoon of vanilla extract until smooth. Add the cocoa powder, oat flour, baking soda, baking powder, and a hearty pinch of salt. Process until all ingredients are well combined. If the mixture feels too dry, add a small splash of water to reach a smooth consistency.
3. Transfer and Flatten: Transfer the brownie batter to the prepared pan. Use a wet spatula or your hands to evenly flatten and spread the batter across the pan, ensuring a smooth surface.
4. Prepare Caramel Sauce: In a small bowl, mix together 2 tablespoons tahini, 2 tablespoons liquid sweetener of choice, a hearty pinch of salt, and 1/2 teaspoon vanilla extract until smooth.
5. Add Caramel Swirl: Dollop spoonfuls of the tahini caramel sauce onto the brownie batter. Using a knife, create a swirly pattern by gently running it through both the caramel and brownie batter layers.
6. Bake: Place the pan in the preheated oven and bake for 35 to 40 minutes, or until the brownies are firm on the surface yet chewy inside.
7. Cool and Serve: Allow the brownies to cool completely before cutting. Optionally, sprinkle extra salt, sesame seeds, or edible gold powder on top as a finishing touch. Slice into squares and enjoy!

Notes

• Use hulled and white tahini for the smoothest texture and mildest flavor.
• Adjust the liquid sweetener in the caramel sauce to taste based on your preferred sweetness level.
• If oat flour is unavailable, finely ground rolled oats can be used as a substitute.
• Store brownies in an airtight container at room temperature for up to 3 days, or refrigerate for up to a week.
• For a vegan version, ensure the liquid sweetener you use is vegan-friendly.

Keywords: chewy brownies, salted caramel brownies, tahini brownies, healthy brownies, vegan dessert, date brownies, oat flour brownies