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I made a commitment to myself to spend some time this month focusing on my photography.
I love taking photos of food but I always feel there is still so much to learn. So this post marks my month long journey of some new food photography, food styling, and food editing! I hope you’re as excited as I am!
I actually spent a good couple of hours playing around and trying out some new lighting, and setups to photograph these brownies. What do you think?
I usually lean towards more light and airy type of photos, but for these raw salted caramel brownies, I was definitely feeling more of a moody vibe. They’re so rich and fudgy, which I really wanted to portray in the image.
I also figured since we’re well into Fall it’s a great time to go for some more darker and moodier type of images, don’t you think?
Anyways, onto the recipe!
I wanted to share a sweet treat for the month of Halloween that you can store in your fridge when those candy cravings strike. I’m a huge fan of anything salted caramel.
Sweet and salty has got to be one of the words best combos! The salted caramel icing is what really makes these brownies special. I use tahini in the icing, but you can feel free to use cashew butter, or almond butter if you prefer!
Raw salted caramel brownies
- Prep Time: 15 mins
- Cook Time: 0 mins
- Total Time: 15 mins
- Yield: 15 brownies 1x
- Category: Dessert
- Method: Chill
- Cuisine: American
Description
Sea salt caramel, chocolate brownies & no baking – what else could you want?!
Ingredients
Scale
brownies
- 2 cups medjool dates, packed & pitted
- 2 1/4 cup pecans
- 1/2 tsp salt
- 1/2 cup cocoa powder
salted caramel frosting
- 1/2 cup medjool dates (pitted) , soaked in hot water for 5 minutes
- 3 tbsp tahini
- 2 tbsp water
- 1/4 tsp salt
Instructions
- Line an 8×8 inch pan with parchment paper. Set aside.
- To make the brownies, add the medjool dates, pecans, salt, and cocoa powder to a food processor and pulse until it forms a sticky dough.
- Pour into your baking sheet and press down evenly into the pan.
- Place in the fridge while you prepare the frosting.
- In a high speed blender or food processor, add the dates, tahini, water and salt. Blend until smooth and creamy.
- Spread evenly on top of the brownies.
- Cut into even squares.
- Sprinkle with extra salt if desired.
- Store in the fridge.
Nutrition
- Serving Size: 1 brownie
- Calories: 306
- Sugar: 25g
- Fat: 20g
- Saturated Fat: 2g
- Carbohydrates: 34g
- Fiber: 7g
- Protein: 5g
Tips & suggestions:
- If your dates are a bit try, soak them in hot water for 5 minutes, then strain.
- Use almond butter or cashew butter if you don’t have tahini on hand
- Craving more raw treats? Try my raw peanut butter banoffee tarts!
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Easy and quick to make, nice flavor and texture. Mine turned out about half as thick also using an 8 x 8 pan.
Happy you enjoyed the recipe Michelle!
These look so amazing. If I had some tahini I’d be making them right now! I’m on a date kick lately and am looking for more recipes like this one to try! PS: Your photos are lovely 🙂
Hi Danielle!
Thank you so much! If you’d like you can always substitute some almond or peanut butter instead of tahini if you have it on hand. I hope you enjoy the recipe!
I love the moody vibe – I tend to lean toward those in the colder weather too, but mine are usually just because the days are shorter and I never have time to photograph my recipes when they’re light outside 😉 Also, that caramel frosting looks SO GOOD!
Hi Leslie!
Thank you! I definitely feel the same about winter! The shorter darker days almost automatically make for moodier shots don’t they!
Oh my gosh, these look like gooey perfection! YUM! Can’t wait to try that salted “caramel” frosting!
Hi Maria,
Thank you! The icing is the absolute best part I’m sure you’ll love it! 🙂
I love these photos! You definitely made me crave something chocolatey!
Thanks Anne! I hope you enjoy the recipe!