RASPBERRY & DATE BROWNIES

Name a better duo that raspberry and dark chocolate, I’ll wait! These brownies are an absolute crowd pleaser & fuelled us through a 2-day exam. If you prefer goey brownies, simply cook the mixture for 5 minutes less than suggested. Enjoy x

INGREDIENTS

  •  1/2 cup pitted dates 
  • 3/4 cup butter mixed with 1 tbsp coconut oil
  • 1 cup caster sugar
  • 1 cup plain flour
  • 1 tsp baking powder
  • 4 tbsp cacao powder
  • Pinch of salt
  • 4 eggs 
  • Chocolate chopped into chunks 
  • 1 cup frozen raspberries crushed up

METHOD:

  1. Soak the dates in 1/2 cup hot water for 20 mins
  2. Sieve the flour, baking powder and cacao into a mixing bowl before mixing in the sugar & salt
  3. Stir in the eggs, chocolate chunks & raspberries
  4. Pour the dates and their water into a blender with the butter/coconut oil, and whizz up
  5. Stir the buttery date mix into the bowl
  6. Line a tin with baking parchment and pour in the brownie mix
  7. Cook in a preheated oven at 180oC for ~30 minutes (a bit less if you want it gooey, and bit more if you prefer them cakes!)
  8. TOP with everything you can find in the cupboard (I’ve used freeze dried strawberries, chocolate & cacao nibs)

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