Date And Pecan Brownies Gluten And Dairy Free Recipes

DATE AND PECAN BROWNIES (GLUTEN AND DAIRY FREE)

Steps:

• Set the oven to 350°F Break the chocolate into squares and melt in a bowl in the microwave or over a pan of simmering water. Beat in the dairy-free margarine.
• In another bowl, whisk the eggs and sugar until light and foamy. Stir in the chocolate mixture then the flour, dates and pecans.
• Pour the mixture into a 7in square shallow cake tin, lined with baking parchment and level the top. Bake for 30-35 mins until just set in the middle.
• Cool in the tin for 10 mins, then remove from the tin and place on a wire rack. Cut into 16 small squares.

FUDGY DATE BROWNIES

Steps:

• Preheat oven to 350°F (180°C).
• Cover an 8-inch x 8-inch brownie square pan with parchment paper. Grease the paper slightly with coconut oil. Set aside.
• In a food processor, add the pitted dates and cover them with boiling water. Make sure the water covers all the dates. If needed, arrange the dates in a thin layer to ensure they soak properly. Close the food processor and let them soak in the water for 10-15 minutes, or until the dates are soft.
• Process the dates until it forms a date paste - for about 1 minute on medium speed. You may have to stop the food processor every 20 seconds, scrape down the sides of the bowl with a spatula and repeat until a creamy consistent date paste forms. It is ok if there are some tiny pieces of dates left in the batter. It will taste like caramel when baked.
• Add unsweetened cocoa powder, ground almond, flaxseed meal, vanilla essence, salt, baking powder.
• Process for 20-30 seconds on medium speed. Open the food processor - you should obtain a dark, sticky chocolate brownie batter, slightly 'dry' and that is what you want.
• Add almond milk, process again for 20 seconds. Open the food processor, the batter should now be shiny and moist.
• Spread the brownie batter into the prepared 8 x 8-inch square pan.
• Bake 18-20 minutes or until the top of the brownie is set.
• When the brownies are cooked, cool them down in the pan for about 20 minutes at room temperature or near an opened window.
• Pull the parchment paper to easily unmold your brownies without breaking them. Place the brownies on a square plate, place another plate on top, and flip them over. Peel the parchment paper and let the brownies fully cool down before adding the frosting.
• Spread the date chocolate frosting over the brownies using a spatula. The brownies will be moist at first. They get super fudgy when totally cooled down. I recommend storing your brownies for an hour in the fridge so they get super dense, fudgy, and the frosting sets.
• Cut the brownie into 16 squares - I found that using a cake plastic knife makes cutting easier.

GLUTEN-FREE DAIRY-FREE BROWNIES

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Heat chocolate with canola oil in a large glass bowl in a microwave oven in 30 second increments, stirring between each round of heating, until completely melted, 2 to 3 minutes.
• Stir eggs and coffee granules into the melted chocolate. Sift sugar, cocoa powder, flour, and baking soda together into a bowl; add to chocolate mixture and stir to incorporate fully. Pour coffee liqueur and vanilla extract into the mixture; stir.
• Pour brownie batter into an 8-inch square baking dish.
• Bake in preheated oven until beginning to dry along the edges, 20 to 25 minutes.