Dark Chocolate Brownies With Medjool Dates And Almond Butter
- 150 grams pitted Medjool dates (about 6 to 9 dates, depending on size)
- 75 grams almond butter
- 200 grams chocolate (70% percent cocoa), melted
- 3 eggs
- 1/4 teaspoon salt
- 75 grams almond flour
- Pre-heat the oven to 350u0b0 F (180u0b0 C) and line a brownie pan with parchment paper so that the paper hangs over two of the sides. Editors' note: We used an 8-inch square pan.
- Soak the dates in boiling water.
- Drain the water from the dates and puree the dates using an immersion blender or a food processor until no lumps remain. Pass through a sieve.
- Whisk the almond butter into the melted chocolate then fold in the date puree. Beat in the eggs one by one, waiting for each egg to be completely mixed in before adding the next egg. Lastly, fold in the salt and the almond flour.
- Pour the brownie batter into the prepared pan and bake the brownies for about 20 to 25 minutes, or until just set. Leave to cool completely in the pan. For clean edges on your brownies, cut with a very sharp knife, cleaning the knife between each cut.
dates, almond butter, chocolate, eggs, salt, almond flour
Taken from food52.com/recipes/68433-dark-chocolate-brownies-with-medjool-dates-and-almond-butter (may not work)