With chopped dates and pecan nuts, these dark chocolate brownies are a delicious snack for everyone, even those who are gluten or dairy intolerant.
You can serve these brownies warm, as a pudding, or cold, as a tea-time treat.
Set the oven to 350°F 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 margarine.
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 a 7in square shallow cake tin, lined with baking parchment 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.