Chocolate Brownies to Die For!


August 25, 2013 by thepolishedbutton

Me and the toddler made chocolate brownies yeaterday. Actually, not just any old chocolate brownies but the ultimate chocolate brownies. I’ve never had much success with brownies – they always seem to lack either the gooeyness or the crunchy crustiness, so I leave it to my friend Soph, who makes the Best Ever Brownies© (Soph, if you’re reading, you still win!!)
Anyway, I found this recipe, and particularly liked the magic ingredient, which a) we had in the cupboard and b) made me feel marginally less guilty about the chocolate and butter…
The original webpage can be found here but the recipe is below. I used half the quantities to make 12 brownies, and baked them for 30 minutes. I promise they have the perfect crunchy crust with a squidgy gooey middle, and you must eat at least two with a cuppa, or frankly it’s down right disrespectful…


Prep time:  * 10 mins + standing      Cook time:  * 50 mins
Makes:  * 30 pieces

* 2 cups chopped dates
(the magic ingredient!!)
* 1 tsp baking soda
* ¾ cup boiling water
* 200g finely diced butter, at.   room temperature
* 4 eggs
* 2 tsp vanilla extract
* 2 cups caster sugar
* 1 cup dark cocoa, sifted
* 1 cup flour
* ½ tsp baking powder
* 250g chocolate chips or dark chocolate cut into small chunks
Preheat oven to 160°C and line a 30cm x 24cm slice tin with baking paper.
Put dates in a large bowl, add baking soda and boiling water and stir to combine. Add finely diced butter and stir until melted. Leave to stand for 20 minutes.
Mash softened dates with a fork to break them up to a creamy consistency. Stir in the eggs and vanilla until well combined.
Stir in the sugar, then add the cocoa, flour and baking powder and stir until smooth. Stir in the chocolate chips or chunks.
Smooth into prepared tin and bake until it is set in the middle and begins to come away from the sides of the tin (about 50 minutes). Cool before cutting into squares. Stored in a sealed container it will keep for a couple of weeks.


3 thoughts on “Chocolate Brownies to Die For!

  1. Cathy Leach says:

    They look and sound absolutely delicious!

  2. A Fine Hand says:

    Can you share what castor sugar is as compared to granulated sugar?

    • Caster sugar is a finer ground version of granulated, but not as fine as icing sugar (powdered sugar). I think in the US it would be super fine vs. table sugar! Hope that helps! (We tend to use granulated for hot drinks, cereal etc, and caster for baking here in the uk) 🙂

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