There’s something about baking that makes me happy! Maybe it’s the heavenly smell that fills the air or the sweet satisfaction of crating an indulgent treat? Whatever it is – baking can improve even the gloomiest of days. Bringing alive a recipe inspired by a magazine you read, a show you watched or a place you visited is the yummiest way to share your creativity. Alone time (well in my case alone time with 2 dogs at your feet) in the kitchen soothes your soul and brings peace to the day. For me, there is nothing better!
Brownies are one of my favourite types of dessert. I love the ability to whip them together in a matter of minutes (without the baking time, of course)! They’re the perfect dessert for those late night baking cravings or last minute hosting plans. With so much versatility from chocolate espresso, chocolate and nuts, fudgy or light and cake like – the versatility is endless!
These brownies marry the softness of a cake with a slight fudginess of a traditional brownie – especially if you pop them in the fridge 🙂 Drizzle with some peanut butter or fold in chopped nuts to add a little pizzaz! That’s the beauty about brownies – they can pretty much handle any topping you throw at them.
- 6 medjool dates, pitted
- 1/2 cup water
- 3 Tbsp maple syrup
- 1/3 cup coconut oil
- 1 tsp vanilla extract
- 1/2 cup coconut sugar
- 3/4 cup cocoa powder
- 1/2 cup oat flour
- 1/2 cup almond meal
- 1/4 tsp baking powder
- 1/2 tsp salt
- chocolate chips
- Preheat oven to 350 degrees.
- Soak dates for 5 minutes, then blend with water and maple syrup.
- Melt coconut oil and cream with vanilla and sugar in a medium mixing bowl. Add in date mixture and fold to combine.
- In another mixing bowl combine all the dry ingredients and sift to remove lumps.
- Add dry ingredients into wet and fold to combine. Add in chocolate chips and mix until everything is well combined.
- Pour batter into a parchment lined brownie pan and bake for approximately 30 minutes.
Get creative and find your perfect pairing!