Moist Walnut Chocolate Brownies

Ingredients

• 180 g pitted dates
• 30 ml water
• 6 tbsp salted butter
• 210 g chopped dark chocolate
• 2 large eggs
• 2 tbsp cocoa powder
• 2 tbsp spelt whole‑grain flour
• 130 g coarsely chopped Californian walnut kernels
• 2 tbsp powdered sugar

Instructions

1. 1.

   Preheat the oven to 180 °C (gas: level 2, fan: 160 °C). Grease a rectangular baking pan (23 cm) and line it with parchment paper.

2. 2.

   Place dates and water in a blender and puree into a paste. Set aside.

3. 3.

   In a large saucepan melt butter and chocolate over low heat, stirring constantly. Remove from the heat, let the chocolate cool slightly, then stir in the date paste. Gradually whisk in the eggs one at a time. Sift cocoa powder and flour together, add to the pan, and mix with a wooden spoon until smooth.

4. 4.

   Fold walnuts into the batter, combine well, and pour the mixture into the prepared pan. Bake for 20–25 minutes until the center sets. Let cool completely. Dust with powdered sugar and decorate with festive stencil patterns (e.g., cappuccino stencils).