These brownies are made using date sugar, which is made from ground, dried dates, which makes it a great 1 -to- 1 swap for cane sugar in baking.
|Prep time||15 minutes|
|Cook time||30 minutes|
|Given the cook-at-home nature of Spinneys and natural variations in ingredients, nutritional information is approximated. See details|
Cooking InstructionsDownload PDF
Preheat the oven to 180°C, gas mark 4.
Line a lightly greased 20cm square tin with non-stick baking paper.
Place 170g of the pitted dates in a medium jug and cover with boiling water. Set aside for 10 minutes to soften. Chop the remaining dates.
Drain the soaked dates and return to the jug.
Melt 50g of the chocolate. Add the melted chocolate, oil, date sugar and vanilla and, using a hand-held blender, mix until smooth.
Place the ground almonds, cocoa and bicarbonate of soda in a large bowl and mix to combine.
Add the date mixture, eggs and chopped dates, and mix well to combine.
Spoon the mixture into the tin and smooth the top with a palette knife. Cook for 25-30 minutes or until cooked but still slightly fudgy in the centre. Set aside to cool completely in the tin.
To make the ganache, place the remaining chocolate in a small bowl. Place the coconut milk in a small saucepan over a high heat and bring to just below the boiling point. Pour over the chocolate and stand for 5 minutes. Mix until smooth.
Spread the ganache over the brownie and slice into squares to serve.