Hi folks,
It’s ages since I posted you a recipe (in fact, it's years!), so I thought it was time to share something yummy, and relatively healthy too! (Yes folks, these two can co-exist!)
My famous, age-old brownie recipe has always been a popular hit – but it is packed with a scary amount of sugar! Even if you substitute cane sugar for an alternative, such as coconut sugar, it still contains a pancreas-rottingly high amount.
So, I went back to the recipe drawing board to develop a version using only dates to sweeten this delectable treat.
Now I must come clean here, it isn’t exactly a low fat option (as you will see!), but recent research indicates that carbs / sugar are the really big ‘No-No’s’ to avoid, especially if you want to avoid type 2 diabetes.
Anyway, the recipe is tried and tested (by me, my friends and family), it works and I urge you to try it for yourselves.
Here it is, in all its yummy glory………………
It’s ages since I posted you a recipe (in fact, it's years!), so I thought it was time to share something yummy, and relatively healthy too! (Yes folks, these two can co-exist!)
My famous, age-old brownie recipe has always been a popular hit – but it is packed with a scary amount of sugar! Even if you substitute cane sugar for an alternative, such as coconut sugar, it still contains a pancreas-rottingly high amount.
So, I went back to the recipe drawing board to develop a version using only dates to sweeten this delectable treat.
Now I must come clean here, it isn’t exactly a low fat option (as you will see!), but recent research indicates that carbs / sugar are the really big ‘No-No’s’ to avoid, especially if you want to avoid type 2 diabetes.
Anyway, the recipe is tried and tested (by me, my friends and family), it works and I urge you to try it for yourselves.
Here it is, in all its yummy glory………………
Sugar-free Chocolate Brownies
Prep:
Ingredients:
Method:
Do let me know how you get on and what you think.
I hope you enjoy them!
Happy baking
Steph x
Prep:
- Pre-heat oven to 170C / 340F/Gas mark 4
- Grease and line a swiss roll tin or 20cm square cake tin
- Have food processor out and ready to use
Ingredients:
- 120g Butter (salted or unsalted, your preference)
- 50g dark chocolate (I use 80%)
- 2 eggs, beaten
- 200g Dates
- Vanilla Extract (a few drops)
- Salt, a pinch
- A large handful of Pecan Nuts, chopped
- 45g plain flour (gluten free flour also works fine)
Method:
- Put the dates in the food processor and blitz till they become paste-like.
- Put the butter and chocolate in a saucepan and heat gently, stirring constantly, till just melted (don’t overheat).
- Turn off the heat, add melted mixture to dates and blitz to mix.
- Add eggs, vanilla, salt and flour and blitz again.
- Add pecans and blitz briefly to combine.
- Pour the whole mixture into the prepared tin and bake for 20-30 minutes, depending on your oven.
- Leave till cold then cut into squares.
Do let me know how you get on and what you think.
I hope you enjoy them!
Happy baking
Steph x
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