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🍰 Moist Date Chocolate Brownies

153 kcal · 30 min · 4 servings

Ingredients

• 100 g dried dates
• 200 g dark chocolate couverture (min. 70 % cocoa content)
• 200 g butter
• 4 eggs
• 100 g hazelnut kernels
• 100 ml oat drink (oat milk)
• 100 g ground almonds
• 2 tsp baking powder
• 100 g spelt wholemeal flour
• 30 g cocoa powder (highly defatted)

Instructions

1. 1. Pit the dates and soak them in hot water for 10 minutes.
2. 2. Roughly chop the chocolate with a knife.
3. 3. Melt the chocolate pieces over a hot water bath.
4. 4. Let the melted chocolate cool down.
5. 5. Drain the water from the dates.
6. 6. Puree the dates into a smooth paste using a hand blender.
7. 7. Mix the butter and date paste well together in a bowl.
8. 8. Add the eggs gradually to the butter-date mixture.
9. 9. Stir until the mixture is creamy.
10. 10. Roughly chop the hazelnuts.
11. 11. Stir the cooled liquid chocolate into the butter-egg mixture.
12. 12. Add the oat drink to the mixture.
13. 13. Fold the almonds into the mixture.
14. 14. Fold the chopped hazelnuts into the mixture.
15. 15. Add the baking powder to the mixture.
16. 16. Add the flour to the mixture.
17. 17. Add 3 tablespoons of cocoa powder to the mixture.
18. 18. Check if the dough is spreadable.
19. 19. Add a little water if needed, if the dough is too firm.
20. 20. Line a baking pan (approx. 20 x 28 cm) with baking paper.
21. 21. Spread the dough into the prepared baking pan.
22. 22. Preheat the oven.
23. 23. Set the oven temperature to 180 °C (convection 160 °C; gas: setting 2–3).
24. 24. Place the pan on the middle rack.
25. 25. Bake the brownies for 25 minutes.
26. 26. Remove the pan from the oven.
27. 27. Let the brownies cool down in the pan.
28. 28. Dust the cooled brownies with a little cocoa before serving.
29. 29. Cut the brownies into pieces.

Nutrition per serving

• kcal: 153
• Protein: 4 g · Fett/Fat: 11 g · Carbs: 10 g