Hazelnut Tahini Brownies

Chestnut flour brownies topped with a swirl of “ Cajeta “ sweetened tahini, gives a delightful nutty depth of flavor and richness. Gooey in the center with a crackly top, these brownies are outrageously tasty you’ll never guess that you only need a few ingredients to make them in minutes.

Prep Time 5 minutes

Cook Time 25 minutes

Makes 9 brownies

Vegetarian

Ingredients You Will Need

1 13-ounce jar hazelnut-chocolate spread (about 1½ cups)

2 eggs

½ cup chestnut flour

2 tbsp all-purpose flour

¼ teaspoon salt

1 teaspoon Mexican vanilla

5 Tablespoon tahini

1 1/2 cup “Cajeta” or dulce de leche

flaked salt ( optional )

Kitchen Tools You Will Need

8-by-8-inch baking pan

Parchment paper

Measuring cups

Measuring spoons

Large mixing bowl

Rubber spatula

Knife

Directions

Preheat the oven and prepare the pan. Preheat oven to 350˚F. Line an 8-by-8-inch baking pan with parchment paper, extending the paper over the edges (after baking, you’ll use the paper as a handle to remove your brownies from the pan).

Measure and stir together the ingredients. In a large mixing bowl, cracked eggs and. Add hazelnut-chocolate spread, flour, and salt. Stir well with a spatula until blended and you can’t see any more flour. In a separate bowl combine dulce de leche, vanilla, and tahini paste, mix well to combine.
Bake the brownies. Pour the batter into your lined pan. Use a spatula to spread evenly. use a spoon to add blobs of dulce de leche all over the surface of the batter. Run a small knife through the blobs to create a marble effect. Sprinkle batter with chocolate chips Bake for 25 minutes or until the top looks cracked with crispy edges.

Let the brownies cool and slice them. Allow the brownies to cool before sprinkling with flaked salt remove from the pan and place on a cutting board, about 1 hour. Cut into 9 squares.