This healthy twist on the classic chocolate brownie is rich, fudgy and just as delicious as any regular brownie recipe I have baked.
With the rack in the middle position, preheat the oven to 350°F (180°C). Line a 21-cm (8-inch) square baking dish with parchment paper.
Place the dates in a bowl with the baking soda and boiling water and leave to soak for 10 minutes.
Melt the coconut oil if necessary.
In a bowl, combine the dry ingredients (cacao, almonds, cinnamon and baking powder) and mix well.
Place the date mixture into a food processor or blender and process until smooth. Add eggs, melted coconut oil, vanilla, salt and honey/syrup, if using, and pulse to combine. If using a food processor, add the dry ingredients and pulse until just combined. If using a blender pour the wet mixture into the bowl of dry ingredients and combine well but take care not over-mix. Add chocolate chips if using.
Pour the brownie batter into the lined pan. Shake to level and smooth the top with a metal spoon. Bake for 25 to 30 minutes. The brownie is done when the top is set and a skewer inserted into the centre comes out clean.
Remove from the oven and cool completely on a wire rack before removing from the tin. When cool cut into squares or add chocolate topping if desired and chill before cutting. Store in an airtight container in the fridge for several weeks. These also freeze well – just take out 15 minutes before eating.
0 servings