The best BROWNIES
This recipe is a variation on the classic but with a few deliciously stealth ingredients added, that ensures they’re really dark, gooey and a bit more nutritious. 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 12 smaller squares)
- 50 g/2 oz butter
- 50 g/2 oz coconut butter
- 40 g/1 ½ oz cocoa powder
- 2 eggs
- 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
- 3 Dates
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 sugar mix, continue whisking for 5 mins. Stir in the butter/chocolate mixture, then gently fold in the ground almonds, and pour the mixture into the prepared baking tin.
Bake for 30 minutes, or until just cooked through – maybe check after 20 mins, you don’t want to overcook, they are best when slightly moist. Cool in the tin, before 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 a larger quantity may need an extra 5 mins cooking time.