Chocolate Hazelnut Brownies

• 1 cup rice malt syrup
• 1 cup dried pitted dates, chopped coarsely
• 1/4 tsp sea salt flakes
• 1/2 tsp baking soda
• 14 tbsp (1 3/4 sticks) butter, chopped
• 3 None eggs
• 3/4 cup unsweetened cocoa powder, plus additional, for dusting
• 1 cup ground hazelnuts
• 1/2 cup buckwheat flour
• 1/2 cup sour cream
• 1/2 cup whole roasted peeled hazelnuts, halved

1. Preheat the oven to 350u0b0F. Lightly grease and line a 12 x 8-inch baking pan with parchment paper, extending paper at long sides for handles.
2. Place syrup, dates, salt and 1/2 cup water in a small saucepan on low heat. Simmer for 5 mins or until dates are soft.
3. Stir baking soda into date mixture. Transfer to a food processor and process until smooth. Return date mixture to saucepan. Add butter and stir on medium heat until butter melts. Transfer mixture to a large bowl; cool 5 mins.
4. Whisk in eggs, one at a time. Stir in sifted cocoa powder, ground hazelnuts, flour, sour cream and hazelnuts. Spread mixture into prepared pan, smoothing top.
5. Bake for 30 mins or until a skewer inserted into the center comes out with moist crumbs attached. Cool completely in pan on wire rack. Dust with additional cocoa powder and cut into squares.

rice malt, dates, salt, baking soda, butter, eggs, cocoa, ground hazelnuts, buckwheat flour, sour cream

Taken from recipes-plus.com/api/v2.0/recipes/34654 (may not work)