For the Turmeric Tahini Date Caramel:

• 8 dates, pitted, soaked in warm water for 10 minutes
• 1/ 3 cup canned coconut milk
• 2 tablespoons tahini
• 2 teaspoons Single Origin by Simply Organic Guatemalan Turmeric
• 1 teaspoon Simply Organic Pure Vanilla Extract
• 1/ 4 teaspoon kosher salt
• pinch of Single Origin by Simply Organic Sri Lankan Black Pepper

For the Brownie Batter:

• 1 stick unsalted butter
• 1 cup semisweet chocolate chips
• 3/ 4 cup granulated sugar
• 2 eggs, room temperature
• 1 teaspoon Simply Organic Vanilla Extract
• 1/ 2 cup almond flour
• 1/ 4 cup unsweetened cocoa powder
• 1/ 2 teaspoon baking powder
• 1/ 2 teaspoon kosher salt

Method

• Step 1

  Preheat the oven to 350˚F and line an 8 inch baking pan with parchment paper.

• Step 2

  Make the date ‘caramel’. Add all ingredients for the date 'caramel' to a food processor and process for 1-2 minutes. Once the dates have begun to break down into small pieces, turn the processor on and stream in ⅓ cup warm water. Process until very smooth. Set aside.

• Step 3

  Make the brownies. Add butter and chocolate chips to a large heat safe bowl and place over a simmering pan of water (make sure the water is not touching the bottom of the bowl) and stir until smooth and completely melted. Remove from heat and let cool slightly.

• Step 4

  Add sugar, eggs and vanilla and whisk until smooth.

• Step 5

  Add almond flour, cocoa powder, baking powder and salt and whisk until well combined.

• Step 6

  Scrape the batter into the prepared pan, and dollop about ½ cup of the prepared date caramel (reserve excess for another use) in teaspoon-sized spoonfuls all over the surface of the batter. Using a skewer or butter knife, swirl the batter with the date ‘caramel’ using an up and down motion until your desired look is achieved.

• Step 7

  Bake for about 35 minutes, or until the top is set and a cake tester inserted in the center comes out clean. Let cool slightly before cutting into 9 squares and serving.