Legendary Brownies

Epic Brownies

By: Naomi Sherman

Make these for yourself and then inform me that you wear’t desire to share them with the entire world. Gluten Free and abundant in taste, it’s a win win

Ingredients

• 10 Medjool dates, pitted & drenched in hot water (reserve 1/3 cup soaking water)
• 1 cup nut butter of option (or tahini for nut-free)
• 2 cups dark chocolate chips (or vegan chocolate chips for dairy-free)
• ½ cup brown-rice flour (substitute with chickpea flour for grain-free)
• ¼ tsp baking soda
• 2 tablespoon tapioca starch
• ½ teaspoon Himalayan pink salt
• 1 tsp vanilla extract
• 2 tablespoon rice-malt syrup
• Chopped nuts such as pecans or walnuts (optional)

Method

• Preheat oven to 190°C.
• Combine nut butter or tahini with 1 cup of chocolate chips in a little pan and location on low heat till melted.
• Mix flour, baking soda, tapioca starch and salt in a bowl.
• Pour chocolate mix into a food processor.
• Scoop out 1/3 of a cup of the date soaking water, sit aside and drain staying water.
• Add dates and the soaking water to the food processor and then the vanilla and rice-malt syrup.
• Blend upuntil smooth.
• Add in the flour mix. Blend onceagain upuntil smooth.
• Add a 2nd cup of chocolate chips and nuts, if utilizing, and pulse a coupleof times to disperse throughout the batter.
• Pour batter into ready pan (spray pan with a bit of coconut oil and line with baking paper).
• I usage a 20cm-square pan since I like my brownies great and thick.
• Bake at 190°C for 20 mins, till a skewer comes out mainly tidy with a bit of batter on the end.
• Check the batter after 15 minutes. You desire the skewer to have moist damage on it, however not raw.
• Allow to cool totally, at least an hour, however the longer the muchbetter, and then cut and serve.
• Note: These brownies get muchbetter the longer they set. I attempted them the next day and even the day after that and they simply got chewier and fudgier. If they are still in your cabinet after 3 days, we can’t be goodfriends anylonger.