So I have worked and played with this recipe to look at reducing sugar in my baking and to make my recipes more diabetic friendly for family. This recipe is lovely and moist and last 3 days in the fridge and is suitable for freezing. You can add optional elements to the brownie to make it more fun I recommend using dark chocolate to reduce the amount of sugar in the recipe.
Ingredients using American cups
- 2.5 cups of dates (pitted)
- 1 cup coconut oil (melted, you can use olive oil/vegetable oil instead of coconut oil)
- 2 teaspoons vanilla paste/extract
- 4 eggs
- 2/3 cup of unsweetened cocoa powder
- 1 cup of plain flour
- 1/2 teaspoon salt (I like sea salt)
- 1 teaspoon baking soda
- 1/2 cup dark chocolate chips (optional)
Instructions
- Preheat the oven to 180 C. While oven is heating soak the date sin boiling water for 10-15mins until soft.
- Keep 1/4 cup of the drained juice to one side for blending.
- Add dates and liquid to blender and blend until smooth.
- Add the eggs to the mixture in the blender and blend further until completely mixed together.
- Add oil and vanilla and mix until fully blended.
- If your blender is not big enough you can turn blended wet ingredients into a bowl and now mix in your dry ingredients.
- Add cocoa powder, flour, salt and baking soda and mix thoroughly.
- Pour mixture into a square tin and line with baking paper.
- Add dark chocolate chips on top and lightly mix through the batter.
- Bake for about 40-45 minutes.
The recipe may be a bit spongier than normal brownie but is moist and delicious. Its a great recipe for those with a sweet tooth.
If you want more recipe ideas check out my Instagram feed @irishbookmammy
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