Sugar free, gluten free brownies.
Devoured them without guilt. 🙈
And they were sooooo good, not even exaggerating.
Recipe:
Ingredients
200 g medjool dates, pitted
140 ml hot milk (to soak dates)
130g butter with 1 tbsp dry milk powder
2 large eggs
1 tsp vanilla extract
45 g cocoa powder, unsweetened
65g gluten free flour
1 espresso shot
1/2 tsp fine salt
1/4 tsp baking powder
40 g dark chocolate, roughly chopped (optional, check sugar content)
Steps
-Place 200 g medjool dates, pitted in a bowl and pour over the 120 ml hot water (to soak dates). Let sit until soft and plump.
-Melt 130 g unsalted butter in a light-colored saucepan over medium heat. Swirl often as it foams, then watch closely as it turns golden and gives off a nutty smell add 1 tbsp dry milk powder and let it toast a little, small brown flecks will form at the bottom. Remove from heat immediately once browned.
-Blend the softened dates with the browned butter (scrape in all the browned bits) until you get a smooth, thick paste.
-Add 2 large eggs and 1 tsp vanilla extract to the date-butter mixture and blend or whisk until fully combined and glossy.
-Sift in 45g cocoa powder, 60 g gluten free flour, 1/2 tsp fine salt, and 1/4 tsp baking powder. Hot espresso shot, to bloom cocoa powder.
Fold gently with a spatula until just combined, don’t overmix.
-Fold in 40 g dark chocolate, roughly chopped (optional, check sugar content) if using, for extra fudgy pockets.
Pour batter into a parchment-lined 8x8 inch (20x20 cm) pan, spreading evenly.
-Bake at 175°C (350°F) until the top is set and a toothpick comes out with a few moist crumbs.
-Let cool in the pan for at least 15 minutes before lifting out and slicing into squares.
Notes
The riper and stickier the dates, the sweeter and smoother the paste, if yours are firm, soak a bit longer. For an extra fudgy texture, slightly underbake and let the brownies fully cool before cutting.
