For the last week I seem to be making this every second or third day. It has gone beyond my Chocolate Brownie and is now my protein / energy bar. It is my convenient, portable snack, my night time treat, my mid-afternoon pick me up. Its the food I wrap in foil and throw in my handbag in case I get hungry at the shops or while waiting for an appointment. It is what accompanies my cup of tea as I chat to my visitors, what I offer to anyone who walks in my door and what I make for friends birthdays. I am becoming a little addicted.
Chocolate Baked Brownie
2 cup walnuts
20 medjool dates
1 cup cacao or cocoa powder*
1 teaspoon concentrated natural vanilla extract (optional)
pinch of salt (optional)
Preheat your oven to 175 degrees Celsius or 350 degrees Fahrenheit and line a brownie tin (23cm x 13.5cm) with baking paper over hanging the sides. You could also use a standard loaf tin or half the recipe and use a mini loaf tin (16cm x 6.5cm). If halving the recipe I just the cooking time to 10 – 12 minutes.
Place the ingredients into your food processor (you may want to do it in two batches and then combine the batches at the end) and blend the ingredients until broken down and resembling a very fine crumb.
Press the mixture very firmly into your prepared tin. Bake for 16 minutes. I know some of your ovens seem to cook a little faster than mine, it will not hurt to take it out a minute or two earlier. However, it does burn easily so I wouldn’t leave it in the oven any longer than specified. Allow to cool in the tin. It will be very crumbly while it is hot. I leave it at least 40 minutes if I am making a full batch before gently transferring to a cooling rack. Once cool cut and enjoy!!!
This keeps well in the fridge but does not last any more than a day or two at our place. I hope your family enjoys it just as much. Be sure to let me know.
*You can half the amount of cacao / cocoa and it will still be divine.