Gluten and Dairy-Free Date and Pecan Brownies
With chopped dates and pecan nuts, these dark chocolate brownies are a delicious snack for everyone, even those who are gluten or dairy intolerant.
Gluten and Dairy-Free Date and Pecan Brownies
Ingredients
- 150 g 5oz good-quality (70% cocoa solids) dark chocolate
- 150 g 5oz dairy-free spread
- 2 medium eggs
- 175 g 6oz caster sugar
- 90 g 3oz gluten-free plain flour
- 60 g 2oz dates, chopped
- 100 g 3½ oz pecan nuts, chopped
- 18 cm 7in shallow square cake tin, lined with baking parchment
Instructions
- Set the oven to moderate, gas 4 or 180°C. 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 spread.
- 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 the tin 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.
Notes
You can serve these brownies warm, as a pudding, or cold, as a tea-time treat.
