Incredible Brownies
Ingredients
- 200g pecan
- 200g dark chocolate
- 200g room temperature dairy-free butter (or dairy butter)
- 200g self raising flour
- 200ml milk of choice (i used rice milk)
- 200g raw sugar
- 70g (1/2 c) date, roughly chopped
- 125g (1/2 c) coconut cream
Preparation
Put the date and coconut cream in a small saucepan
Bring to the boil over low heat, stirring often
Then remove from the heat and set aside to cool for 10 mins
Mash with with a fork
Start with placing pecan in the food processor until they form a fine meal
Break in the chocolate bar in pieces to be blitzed with the nuts
Add butter, then add flour and pinch of salt
Then add milk and sugar
Let everything mix just until well combined(don’t over-mix)
Pour the brownie mixture into a baking tin lined with baking paper
Dollop spoonfuls of the coconut–date swirl mixture over the top and swirl lightly with the tip of a small knife
Bake in preheated oven 180° C, for exactly 18 mins. It’ll be still wobbly and crispy on the outside but oozy on the inside — be careful not to over-bake the brownie, otherwise it will be dry
When it’s done, take out of oven and grate some chocolate over top & it’ll melt in the most beautiful way
Serve with a scoop of ice cream or a dollop of cream