Oozy Chocolate Brownies with Date-Coconut Swirl
Ingredients
- 200g pecans
- 200g dark chocolate
- 200g dairy-free butter (or dairy butter)
- 200g self-raising flour
- 200ml milk of choice
- 200g raw sugar
Date-coconut swirl
- 70g dates
- 125g coconut cream
Preparation
Put the date and coconut cream in a small saucepan.
Bring to the boil over low heat, stirring often.
Remove from the heat and set aside to cool for 10 minutes.
Mash with a fork.
Place pecans in a food processor and process until they form a fine meal.
Break the chocolate into pieces and add to the food processor with the nuts.
Add butter, then add flour and a pinch of salt.
Then add milk and sugar.
Mix until well combined, do not 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 knife.
Bake in a preheated oven at 180°C for exactly 18 minutes. It should be wobbly in the middle to keep it oozy.
Remove from the oven and grate some chocolate over the top to melt.
Serve with a scoop of ice cream or a dollop of cream.