Best Chocolate Date Brownies

Claudia Brick — Thu, 02 Apr 2015 21:45:20 +0000

Annabel Langbein’s Chocolate Date Brownies are one of my all time favourite brownie recipes – gooey, sticky, moist, and intensely dark. Jump to Recipe

Happy Easter everyone! I am currently sitting on the plane to New Zealand waiting to head home for the holidays, desperately trying to upload these photos before I get told to turn my computer off! Cannot tell you how excited I am – to see my family (its been six weeks), to be in Queenstown, make lots of food for this blog, see friends back in Auckland, and actually get caught up on university work for once! I couldn’t let Good Friday go by without posting some sort of recipe – and since it is Easter, and I haven’t had a chance to make hot cross buns like last year, it needs to be chocolate.

This Chocolate Date Brownie recip, by Annabel Langbein is one of my all time favourite brownie recipes – gooey, sticky, moist, and very dark chocolately. And they are super easy – I have never had them not turn out perfectly. It doesn’t get any better.

The dates are like a secret ingredient: you would never know that they were there, but they add SO much to the brownie, giving it the sticky texture of a sticky date pudding but with an ultra chocolately taste. It also makes them a wee bit healthier, so you can snack on them all Easter weekend with less guilt! You could also add your choice of nuts for extra crunch.

The dates also mean that the brownie keeps well in a sealed container for over a week. So go ahead and try these out for your Easter chocolate fix!

Best Chocolate Date Brownie

An Annabel Langbein recipe

Prep Time 35 minutes

Cook Time 45 minutes

Total Time 1 hour 20 minutes

Servings 25

Author Claudia Brick

Ingredients

2 cups finely chopped dates
1 teaspoon baking soda
3/4 cup boiling water
200 g finely diced butter , at room temperature
4 eggs
2 teaspoons vanilla extract
2 cups caster sugar
1 cup cocoa , sifted (the darker the better)
1 cup flour
1/2 teaspoon baking powder
250 g dark chocolate , chopped into small chunks

Instructions

Preheat oven to 160°. Grease and line a 20x30cm slice tin.
In a large bowl, stir together the dates, baking soda and boiling water. Add the butter and mix until melted. Leave for 20 minutes to allow the dates to soften.
With a fork, mash the softened dates to break them up to a smoother consistency. Add the eggs and vanilla and whisk until combined.
Whisk in the sugar, then add the sifted cocoa, flour, and baking power and stir until smooth. Add the chocolate chunks (and nuts, if you wish)
Pour evenly into slice tin, smoothing the batter into the edges. Bake about 45 minutes, or until skewer inserted in the middle comes out almost clean and springs back to touch.
Leave in the tin to cool before cutting into squares.
Store in a sealed container.

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