This recipe is a variation on the classic but with a few deliciously stealth ingredients added, that ensures they’re really dark and gooey. They’re very yummy and always a hit! oh and not forgetting – gluten-free too.
Oven temperature 180°C /gas 4
Baking tin: 8” square, lined with parchment (makes 8 or perhaps 16 [tiny] squares)
50 g/2 oz butter
50 g/2 oz coconut butter
40 g/1 ½ oz cocoa powder
100 g/4 oz golden castor sugar
50 g/2oz very dark brown sugar
75 g/3 oz ground almonds
50 g/2 oz pecan nuts
Melt the two butters together in a saucepan, stir in the cocoa powder. Blitz the pecans, dates and dark brown sugar in a blender and set aside.
Whisk the eggs in a large bowl till pale and fluffy, gradually adding the castor sugar, continue whisking for 5 mins. Stir in the chocolate mixture, then fold in the blended pecan/date mixture along with the ground almonds, then pour the mixture into the prepared baking tin.
Bake for 30 mins., or until just cooked through, don’t overcook, they are best when slightly moist. Cool in the tin, before turning out and cutting into squares.
These will be popular – they disappear very quickly in my household! You may need to cook double the quantity next time – in which case, using a bigger tin, consider that you may need to add an extra 5 mins cooking time.