Wholegrain dark chocolate brownies
Prep Time: 25 minutes
Cook Time: 20 minutes
Total Time: 45 minutes
The most exciting thing about these gooey, deeply chocolatey, impossibly satisfying brownies is that my kids and their friends gobbled theirs up with not a hint of a clue that they contain fruit.
- 175 g dates stone and chopped
- 125 ml water
- 100 g plain chocolate with 70% cocoa broken into pieces
- 70 g unsalted butter
- 55 g light muscovado sugar
- 25 g unsweetened cocoa powder
- 25 g wholemeal plain flour
- 1 tsp baking powder
- 2 eggs beaten
Preheat the oven to 180C (160C fan, 350F). Line a 20cm (8 inch) shallow square non-stick cake tin with a large square of baking paper, snipping into the corners diagonally then pressing the paper into the tin so that both the base and sides are lined.
Put the dates and water in a saucepan. Bring the water to the boil, cover, turn the heat down to medium-low and simmer for 5 minutes, or until the dates have softened. Add the chocolate, butter and sugar and stir until melted. Take the pan off the heat.
Sift the cocoa into a bowl, then mix in the flour and baking powder. Add the eggs and the flour mixture to the saucepan and stir until smooth. Pour the mixture into the prepared tin and spread it into an even layer. Bake for 18-20 minutes,or until well risen and the centre is only just set.
Leave to cool in the tin for 15 minutes. Lift the cake out of the tin, cut it into 20 brownies and peel off the paper.