Prep 10 mins
Cook 15 mins
I created this recipe with inspiration from a really good traditional fudgy brownie recipe and the techniqes I've learned from Barbara Cousins (Cooking Without series). They are quite good, just not right out of the oven. The batter tastes lovely and they are chocolatey when they are cool. I didn't create these as allergy free, but to meet the health choices we have made, not eating wheat or sugar, or using milk. Sorry to disappoint anyone!
- 120 g dates
- 100 ml water
- 150 g butter
- 1 teaspoon vanilla
- 2 eggs
- 45 g cocoa powder
- 75 g porridge oats
- Preheat oven to 175°C/325°F.
- If you have a food processor or chopper, chop the oats until fine.
- Heat the dates and water on low until the water is absorbed and the dates are soft.
- Allow the dates to cool a bit, then stir in or process the dates with the butter.
- Add the vanilla and eggs, then the cocoa powder and oats, stirring or processing until combined.
- Bake in a small pan (about 9"x7") for 15 minutes. Brownies will be cooked, but fudgy.
- For the best taste, enjoy them cooled.
Just made this for my family. Daughters wanted a celebration cake, and I am trying to be dairy and gluten free. Cut back on the butter, substituting oil. It was nice and fudgy, and a good treat. Thanks for giving me a chocolatey treat when I'm trying to be good!
I used rolled millet for the oats and margarine for the butter, and they turned out very nice and fudgy. I suppose with butter they will be even better, but actually I didn't really taste the margarine because the dates are quite strong. Maybe coconut oil would be lovely, too. Anyway I'll make them again! Thanks for posting. Made for Spring PAC 2010.
Butter is dairy! And as far as I know MOST oats are highly cross-contaminated with gluten from processing. Those with allergies will have to be very careful AND use vegan "butter"!