Chocolate Brownie


This delicious brownie recipe is extra gooey and soft when served heated. I always serve it with vanilla ice cream and wait until it melts over the top of the brownie before eating, yum!
The dates give it a yummy chewy texture and a slight caramel taste.
Once you have cooled and cut the brownie, store it in a sealed container and it will keep for a couple of weeks.

Ingredients

2 cups chopped dates
1 teaspoon baking soda
3/4 cup boiling water
200g finely diced butter (at room temperature)
4 eggs
2 teaspoons vanilla extract
2 cups caster sugar
1 cup dark cocoa (sifted)
1 cup flour
1/2 teaspoon baking powder
250g of Whittakers dark chocolate (cut into small chunks)

Method

1. Preheat oven to 160℃ and line a slice tin (30cm x 24cm) with baking paper.

2. Put the dates into a large bowl, add baking soda and boiling water and stir to combine. Add the finely diced butter and stir until melted. Leave for 20 minutes.

3. Mash the softened dates with a fork or a potato masher to break them up into a creamy consistency.

4. Stir in the eggs and vanilla until combined.

5. Stir in the sugar, then add the cocoa, flour and baking powder and stir until smooth.

6. Stir in the chocolate chunks.

7. Pour into prepared tin and smooth mixture. Bake until it is set in the middle and begins to come away from the sides of the tin (about 50 minutes).

8. Leave to cool before cutting into squares.

Enjoy x

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