Suffice to say, I finally perfected the Brownies today and the kids are at camp. That is karma really, for them not being smart enough to pretend to take my brownies to school and put them in the bin. That is what I would have done when I was a child, just to keep my mother happy! However, I did ask the kids to be honest with me when it comes to my cooking and Rissie can’t hide her little nose that shrivels up in distaste.
What I was looking for in my brownies was a fudgy texture, not dry and something that tasted a little decadent. Another prerequisite for me always is that it does not taste ‘vegan’!
I got all my ingredients for this recipe from Tenterfield Health – so if in the area make sure you pop in and say hi to Bec who is a great source of information and advice.
Preparation time took about 15 minutes + 60 minutes of soaking time. Baking time was 15 minutes.
Makes: 16 brownies.
Ingredients for the Brownie base:
2 cups pitted dates – soaked in water for at least an hour
½ cup water
2 cups almond flour
1 cup cacao powder
2 teaspoons of baking powder
6 tablespoons of Maple Syrup
6 tablespoons of Peanut Butter
4 teaspoons of Vanilla essence
Pinch of sea salt
Directions for the Brownie base:
Preheat oven to 160 degrees Celsius
Prepare 9-inch square loose bottomed tin with baking paper on the bottom and oil the sides. If you don’t have a loose bottomed tin just use a square cake tin and I would recommend lining the sides.
Drain your pre-soaked dates and place in blender with water, maple syrup and peanut butter and blend until smooth.
In mix master bowl add almond flour, cacao powder, baking powder and salt. Add the date mixture and mix until blended.
Spread mixture into your pan and bake for 15 minutes.
Allow to cool before adding the icing.
Ingredients for Brownie icing:
Probably makes enough for two batches but this is the minimum amount of dates to get a lovely smooth blend.
½ cup dates – best soaked overnight if you remember, otherwise an hour will do
¼ cup water
¼ cup unsweetened cacao powder
2 cups icing sugar
1 teaspoon vanilla essence
Directions for Brownie icing:
Place the dates in the blender with water and blend until smooth
Add the cacao, salt, icing sugar and vanilla essence to bowl.
Add the date mixture and blend well.
Smooth onto cooled brownies and let set for 30 minutes or so. Top with your favourite toppings – (I used candied sunflower seeds that I whizzed up from the recipe I did recently for Tenterfield Health). But use whatever you fancy!
Cut into 16 squares.