Mocha Brownies with Cardamom and Salted Tahini Caramel
This recipe is actually a completely decadent escalation! Roughly chocolatey, incredibly fudgy and this tahini caramel with a few salt flakes on top. Yes, I asked myself when I was developing this recipe: “How kinky do you want it to be?” and I answered with a simple “Yes! The result is this incredibly sticky mocha brownie with cardamom and a topping of tahini caramel. Whew!
Mocha with cardamom meets chocolate perversion!
When I’m in a good coffee house, I love all the gimmicks they do with coffee. I usually drink my coffee black. But I like to treat myself to a little variety. One of my favourites is definitely the mocha latte caramel. Now you know where my inspiration for these Mocha Brownies with Salted Tahini Caramel comes from 🙂
In the Levant, mocha is often refined with a good portion of cardamom. Unfortunately, I always miss that here in the coffee house. But what is missing there, I have simply packed into the mocha brownies. Coffee and cardamom really are an absolute dream team! And when the whole thing meets a chocolate explosion… my gosh!
Salted Tahini Caramel: Addictive!
I can only repeat what I have already said about the chocolate tart: One piece tempts you to the next and your pupils dilate more and more with every bite. Here, the effect of coffee is added, because crunchy coffee beans are also added to the batter. This gives the mocha brownies another crunchy texture in the mouth – and a little caffeine kick for free on top.
Speaking of toppings, as if the mocha brownies weren’t delicious enough, the deliciously creamy, nutty caramel with a good helping of tahini puts the crown on the whole thing. Or rather…. the salt puts a… tiara on the caramel that crowns the brownies. Haha! Yes, I know, I’m already shutting up 😛
Recipe for Mocha Brownies with Cardamom and Salted Tahini Caramel
Equipment
Ingredients
For the brownies
- 150 g Dark chocolate (approx. 72%)
- 220 g Butter
- 300 g Sugar
- 3 Eggs
- 1 pinch Salt
- 1 package Vanilla sugar
- 7 g roasted coffee beans
- 25 ml Espresso / Mocha
- 60 g Flour
- 1 TL Cardamom
- 30 g Baking cocoa
For the tahini caramel sauce
- 200 g Sugar
- 50 ml Water
- 50 g Tahini
- 100 ml Cream
- 1 pinch Salt
For garnishing
- Coffee beans As desired
- Fleur de Sel
Zubereitung
For brownies
- Preheat the oven to 170 °C.
- Chop the coffee beans.
- Sieve the flour and cocoa and mix together.
- Melt the butter and chocolate over a water bath. Add the espresso and chopped coffee beans and mix.
- Allow the butter and chocolate to cool slightly.
- Beat the egg with the sugar, cardamom, vanilla sugar and salt.
- Add the chocolate butter to the egg and fold in.
- Fold the cocoa flour into the dough by the tablespoonful.
- Pour the batter into the cake tin.
- Bake for approx. 25 – 30 minutes and then leave to cool.
- Cut the brownies into pieces.
For the tahini caramel sauce
- Mix the sugar and pinch of salt with water in a small saucepan and bring to the boil. Stir until the sugar has dissolved.
- Turn the heat to medium and let it bubble for about 15 minutes. Do not stir. (The colour changes and becomes slightly golden).
- Turn off the cooker. Remove the pan from the cooker. Stir in the tahini completely. Then stir in the cream. The sauce is still a little liquid, but will become more solid as it cools. It is best to spread the sauce over the brownies while they are still lukewarm.
- Sprinkle fleu de sel / sea salt flakes over the brownies with sauce to taste.
Notes
Nährwerte
Also, be sure to try the chocolate tahni buns.
