Chocolate & Date Brownies
Makes 16 pieces
Prep Time 15 mins
Cooking Time 45-50 minutes
200g dark chocolate
½ cup Cinderella Date Syrup
½ cup soft brown sugar
2 Tbsp cocoa
¾ cup ground almonds
1 tsp baking powder
- Preheat oven to 170° (conventional bake). Grease and line a 20cm square cake tin with baking paper.
- Gently melt chocolate and butter in a bowl placed over a saucepan of simmering water, being careful not to let any water get into the bowl. Cool.
- In a mixing bowl beat together eggs, Cinderella Date Syrup and brown sugar until thick and creamy.
- Sift cocoa and baking powder into the egg mixture and add the ground almonds. Carefully fold in with the melted chocolate and butter. Pour into the prepared tin. Bake for 45-50 minutes. The brownie will still feel quite soft when touched in the middle. Allow to cool in the tin before cutting into squares. Dust with icing sugar before serving.
This recipe is gluten free providing a gluten free baking powder is used.