Chocolate Brownies
The chocolate brownies from Spoonsparrow are made without refined sugar and are sweetened instead with dates.
Ingredients
- 100 g dried dates
- 200 g dark chocolate couverture (at least 70% cacao)
- 200 g butter
- 4 eggs
- 100 g hazelnut kernels
- 100 ml oat milk
- 100 g Ground Almonds
- 2 tsp Baking powder
- 100 g spelt whole‑grain flour
- 30 g cocoa powder (strongly defatted)
Instructions
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1.
Pit the dates and soak them in hot water for 10 minutes. Meanwhile, roughly chop the chocolate and melt it over a double boiler, then let it cool slightly. Drain the dates and puree them into a paste with an immersion blender. Mix the butter with the date paste in a bowl until smooth. Gradually stir in the eggs until a creamy batter forms.
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2.
Coarsely chop the hazelnuts. Stir the melted chocolate, oat milk, ground almonds, chopped hazelnuts, baking powder, flour, and 3 tbsp cocoa powder into the butter mixture; add a little water if needed to achieve a spreadable dough.
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3.
Spread the batter in a parchment‑lined pan (about 20 × 28 cm) and bake in a preheated oven at 180 °C (160 °C fan, gas: level 2–3) on the middle rack for 25 minutes. Remove from the oven and let cool. Before serving, dust the brownies with remaining cocoa powder and cut into pieces.
